Kinesiology 2000A/B Lecture Notes - Lecture 6: Insulin Resistance, Nitrogen Balance, Cardiovascular Disease
5 Mar 2019
School
Department
Course
Professor
Document Summary
Describe obstacles to a healthy diet during the college years and a few ways to overcome the challenges. Identify the main nutrients in food and their roles in the body. Discuss the role of portion size, food labels, food groups, and whole foods in maintaining a balanced diet. Describe the special dietary needs of disparate groups, including elite athletes, everyday exercises, women, children, teens, adults over 50, vegetarians, and those with diabetes. Explain food safety in terms of safe food handling practices, organic foods versus non-organic, and food allergies and intolerances. Assess your current diet and create a behaviour change plan for improved nutrition. Nutrients = chemical compounds in food that are crucial to growth and function, including proteins, carbohydrates, lipids (fats and oils), vitamins and minerals. Nutrition = the study of how people consume and use nutrients in food. Diets = the foods and drinks we select to consume. College life presents obstacles to good nutrition.
