HE101 Lecture Notes - Lecture 4: Food Technology, Danone, Iron-Deficiency Anemia
Document Summary
Currently associated w/ overconsumption poor eating habits, overweight & obesity. Food intake complex choice influenced by many factors. Cultural influences ethnic & religious beliefs. Chemical substances obtained from food and used by the body to. Measured in milligrams or micrograms too little time- to plan, shop, prepare & sit down to proper meals. Availability of highly processed foods lack of correct info. Amount of heat energy needed to raise temperature of 1kg of water 1degrees celsius. Amount of energy available in foods depends on how much carbohydrate, fat & proteins it contains. Emphasizes importance of combining healthy eating & physical activity. Current recommendations for nutrient intakes joint program by canada & u. s. replacing pre-existing nutrient reference values. Average daily intake sufficient to meet requirements of 97-98% of healthy people. Based on average amount of nutrient consumed by healthy people. Recommended range of carbohydrate, protein, fat intake as a % of total energy. Dietary allowance (rda: adequate intake (ai, acceptable.
