NFSC 100 Lecture Notes - Lecture 4: Chylomicron, Nutrient Density, Amylase

• School: University of Maryland
• Department: Nutrition and Food Science
• Course: NFSC 100
• Professor: Eric Haag, Karen Carleton

Document Summary

Hypothalamus > satiety center in the brain it processes nerve signals. Hormones > cortisol from adrenal glands leptin from adipose (fat) tissueneuropeptide y from hypothalamus. Composition of meals > meal w high fiber and water is more filling. Natural environment > climate, topography of land, rainfall. Technology > farming, foot storage, food contributions (transportation) Food choices are determined by media, genetics, health beliefs, peer influences, ethnic identity, education, occupation, income, rural-urban residence, religious beliefs. Diseases related to nutrition : diabetes, cancer, high blood pressure, etc. It is the energy that food produces in our body, measured in kilocalories. The amount of heat energy needed to raise the temperature of one kilogram of water by 1 degree celsius. Nutritious diet > adequacy, balance, moderation, variety, calorie control. My plate: based on dietary guidelines to help consumers. Levels of nutrient intake adequate to meet needs of nearly all healthy people in the u. s. Set for energy, protein, and many vitamins and minerals.