PFW 103 Lecture Notes - Lecture 12: Dietary Fiber, Omega-3 Fatty Acid, Saturated Fat
13 Apr 2017
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Document Summary
Understand the role and function of the six nutrients. Apply information regarding nutrients to ingredients and food choices. Understand how to read a food label to determine health consequences of food item. Very active people should eat a healthy balance of nutritious foods. Emphasis on increased availability of fresh produce for consumers. Stronger emphasis on calorie control and physical activity. General reduction of solid fats and added sugars. Low fat, high on fiber, dairy, and whole grains based diet. Takes more than just knowing about guidelines-must apply. Six major nutrients: carbohydrates, proteins, fats, vitamins, minerals, and water. 45-65% of daily caloric intake depending on activity levels. Two types: simple (sugars, complex (starches) Soft drinks, cakes, cookies, ice cream, candy, etc: suffix ose . Should be 10% of our caloric intake. Recommended values for added sugars: males. No more than 9 teaspoons: females. Potatoes, rice, whole grains, beans, vegetables, etc. Should comprise 35-55% of our caloric intake.
