FNN 100 Chapter Notes - Chapter 1.3: Breastfeeding, Socioeconomics, Taco

20 views10 pages

sangrialocust518

2 Nov 2015

School

Department

Course

Professor

For unlimited access to Textbook Notes, a Class+ subscription is required.

Document Summary

List factors other than nutrition that affect food choices. Each of the food choices we make contributes to our diet as a whole. This diet must provide enough energy to fuel the body and all the essential nutrients and other food components in the right proportions to prevent deficiencies, promote health, and protect against chronic disease. No single food choice is good or bad in and of itself, but all of our choices combined make up a dietary pattern that is either healthy or not so healthy. There are hundreds of food choices to make and hundreds of reasons for making them (figure 1. 9). Even though the foods we eat provide the nutrients and energy necessary to maintain health, the foods we choose are not necessarily determined by the nutrients these foods contain. The food available to an individual or a population is affected by geography, socioeconomics, and health status.

Related Questions

question 1

What would be the best guideline to a healthy diet according to your instructor which is validated by other resources.

	1.	Eat organic foods and primarily non-GMO foods.
	2.	Eat all your meals at home.
	3.	Eat a variety of foods.
	4.	Eat a vegetarian diet.

5.00000 points

QUESTION 2

A complete protein has all the 20 amino acids: 9 are essential for our body to consume and 11 our body makes on its own. We need 9 + 11 = complete protein to build muscle, repair cells, keep our immune system working properly, etc.

True

False

5.00000 points

QUESTION 3

It shouldn't be hard to reverse the GMO guidelines in this county.

True

False

5.00000 points

QUESTION 4

Out of a variety of foods you could eat, which one will make you feel the most full?

		Milkshake
		Salad
		Hamburg
		Beer, wine or hard liquors

5.00000 points

QUESTION 5

Which food has been identified as the food that cultures and people who have lived a very long life have always had in their diet?

		Chocolate
		Vegetables
		Whole grains
		Beans

5.00000 points

QUESTION 6

When we eat animal products: fish, turkey, chicken, duck, pork, beef, eggs, etc., these proteins when cooked give the body all the amino acids it needs to do the bodily functions that are dependent on protein.

True

False

5.00000 points

QUESTION 7

Trying new foods has value. Different foods gives the body more nutrition than having the same foods everyday. Your perception of food does change, thus how many times do you recommend to your family and friends to try a food they may not normally like throughout their life?

		2-3
		90-100
		7-8
		20

5.00000 points

QUESTION 8

Supplements should be taken with caution because they are unregulated by the FDA, they do not fall in the category of being food or medication.

True

False

5.00000 points

QUESTION 9

There is little scientific evidence that organic foods are more nutritious than conventionally grown foods.

True

False

Background: In this assignment, you willinvestigate the chemical composition of the foods we eat as ourbodies break down food by the digestive process.

The USDA Nutrient Data Laboratory has posted a resourcethrough which you can investigate the chemical composition offoods. Go to the USDA Lab Link at USDA Nutrient DataLaboratory: http://ndb.nal.usda.gov/

Instructions

Type in a keyword, then select a food group using the drop-downarrow, then click "submit."
This pulls up a menu with lots of choices.
Choose one food choice, then click "submit"
Next choose a portion size, then click "submit"
This will bring up the nutritional informationneeded to complete the assignment.

Example:

Keyword: Apple
Select Food Group: Fruits and FruitJuice
Apples, raw, with skin.
One medium

Assignmentdetails:

A. Nutrition: Analyze the nutritionalcomponents of the food you select; and in your own words, answerthe following questions using the USDA Nutrient Data Laboratory Website as listed in the unit Web resources:

What was the food and portion size you chose?
Describe its composition in terms of carbohydrates, lipids, andproteins.
How many calories are in your food item? (Found in the Databaseas Energy Ã¢â¬â kcal)
List some of the most common vitamins and minerals in this fooditem.
Are there other important nutritional components of this fooditem? If so, list these. If not, say so.

B. Water:

How much of your food item is water?
Provide one reason why water is important for life. Toadequately answer this question, it will be necessary to explain areason for waterÃ¢â¬â¢s importance based upon its chemical and /orphysical properties.

C. Biological Molecule:

State the most abundant category of biological molecule in yourfood: carbohydrates, lipids, or proteins.
Describe the structure of this type of molecule, and itsprimary function(s). This section will not be a one sentence answer.In order to adequately Ã¢â¬ÅdescribeÃ¢â¬ an entire category ofbiological molecules, you will need to briefly review their basicmolecular structures and functions.

D. Recommendation:

After identifying the nutritional components, discuss WHY youwould or would not recommend this food item as part of a healthy,nutritious diet. Be sure to use references and guidelines such asthe Food Pyramid and Recommended Daily Allowances to support yourrecommendations.

goldrabbit184

Name of Macronutrient	Subtypes of Macronutrient (Weâve listed the names to provide a framework, but explain what each means)	Food Sources (list food sources broken down by subtype of macronutrient)	Major Functions (make sure to explain each)	Recommended Intake (for you â include your demographic)	Related Health Concerns (be specific regarding how the macronutrient contributes to this health problem)
Carbohydrates	Monosaccharides Sweet, colorless, crystalline structure which contain one (mono) molecule of sugar (saccharide), with the basic CnH2nOn makeup: are the glucose and Fructose âGalactose; Sucrose, maltose and lactose Polysaccharides is a monosaccharaides bonded togehte (wikibooks). Which are simple? Monosaccharides Which are complex? Polysaccharides Both Monosacharides and Polysaccharides can be good healthy diet( wikkibooks).	Monosaccharides: glucose is found on some fruits, vegetable and honey; fructose is found in fruits, honey and corn syrup ( wikkibook) Polyasacchariders Starch (cereal grains such as wheat, oats, barley, corn rice and their products; cellulose which acts as a dietary fiber(soluble â barley-oats,rye) insoluble fiber whole grains ready to eat cereals and others) and glycogen â a storage form of glucose in the liver and muscle ( Non digestable dietary â cellulose â whole grains- green leatu vegetable; pectin- fruits, carrots, sweet potatoes. Exemple of digestable food â shellfish, animal liver.(nutrient.review,n.d)
Proteins	Essential amino acids Nonessential amino acids
Lipids	Triglycerides Phospholipids Sterols

Charts and tables are tools we use in science to break down information analytically and present data in an organized manner. It is a beneficial strategy for learning about and organizing scientific material, which we will be using often in this class. Make sure that you are detailed, thorough, and specific in your responses. Explain yourself clearly. Do not list a word or brief phrase without explaining what it means. For example, if you list diabetes for carbohydrates, make sure you explain how carbs are associated with diabetes. Don't leave the reader to make that connection for you. Also, make sure you provide APA-style references for each of your so

FNN 100 Chapter Notes - Chapter 1.3: Breastfeeding, Socioeconomics, Taco

Document Summary

Get access

Related Documents

FNN 100 Chapter Notes - Chapter 1: B Vitamins, European Route E20, European Route E40

FNN 100 Chapter Notes - Chapter 1-Couse Outcomes: Meta-Analysis, Abc Comedy, Overnutrition

FNN 100 Chapter Notes - Chapter 1.2: B Vitamins, Overnutrition, Starch

Related Questions