PSY 348 Lecture 17: PSY348 Lecture 17 (Guest Lecturer)
Document Summary
Guest lecturer: stephanie may, rd intro to nutrition. The art or process of nourishing or being nourished; specifically the sum of processes by which an animal or plant takes in and utilizes food substances. Energy: calories: support bone health, prevention of chronic disease, carbohydrates: simple and complex (micronutrients, fiber) Foods to look for: whole grains, dairy, fruit, starchy vegetables, beans and legumes, protein: plant and/or animal based, fat: heart healthy. Micronutrients: fat soluble vitamins, water soluble vitamins. Depends on: height, weight, gender, age, activity level. Ingredients can be added to give bread a brown color. Look for 100% whole wheat rather than enriched with . Recommended daily limit: men 9 tsp, women 6 tsp. Daily added sugar: does not include sugar that occurs naturally in foods such as fruit and dairy. The fruit often added to yogurt contains pieces of fruit with added syrup therefore, it is better to buy plain yogurt and add your own fresh or frozen fruit.
