HSS 2342 Chapter Notes - Chapter 2: Skimmed Milk, Food Group, Nutrient Density

• School: University of Ottawa
• Department: Health Sciences
• Course: HSS 2342
• Professor: Keir J Menzies

Document Summary

Adequacy: providing all the essential nutrients, fibre, and energy in amounts sufficient to maintain health: diet provides sufficient energy and enough of all nutrients to meet the needs of healthy people, ex. Essential nutrient iron; body loses iron everyday, need to replace iron through eating foods with iron: not enough iron anemia (iron-deficiency); feel weak, listless, headches, etc. Balance: providing foods in proportion to one another and in proportion to the body"s needs: helps ensure adequacy, consuming enough but not too much, across all food groups, ex. Meats, fish, etc rich in iron, but poor in calcium; dairy products rich in calcium but poor in iron. Take some of each: legumes: plants of the lentil, bean, and pea family, rich in protein. Nutrient density: promotes adequacy and kcal control, select foods with the most nutrients for least food energy, ex.