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Section 01A: Mon 3:30 - 4:40p.m. Baskin 372

For your diet analysis project, start keeping a detailed record of ... e. g. low carb diets. Obesity, eating disorders. Healthy diets. Nutrition and disease ...

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Section 01A: Mon 3:30 - 4:40p.m. Baskin 372

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    Section 01A: Mon 3:30 - 4:40p.m. Baskin 372 Section 01B: Wed 9:30 - 10:40a.m., Thim 101 Section 01C: Fri 9:30 - 10:40 a.m., Thim 101 Section 01D: Thurs 12 noon - 1: 10 p.m., Stevenson 152 DISCUSSION SECTIONS: Note new locations About the course Overview of Nutrition Healthy diets: Nutrition and disease Nutrients Outline for Today For your diet analysis project, start keeping a detailed record of everything you eat and drink for at least three days. Activate your CPS connection http://chemistry.ucsc.edu/Faculty/Fink/80A-2004/2004index.htm Class web page URL Goals of the course To provide you with background in the fundamentals of the science of nutrition, sufficient to allow you to make your own critical judgments as far as many nutritional claims are concerned To provide the basic facts concerning sound dietary habits to allow you to plan and obtain adequate nutrition for yourself. How to find good sources of nutritional information How new scientific information is obtained Diet analysis project before and after

    Slide 6:About the course

    Goals of the course Issue-based approach CPS interactive system General introduction to nutrition and current issues TEXT: Contemporary Nutrition by G. Wardlaw, 5th edition GRADE BASED ON: Weekly Quizzes (25%), Midterm (30%), Final Exam (35%), Diet analysis (10%) Discussion sections: See UCSC class schedule. Note: The quizzes will be given in the discussion sections. Start next week. Readings: Please read the appropriate chapter in Wardlaw prior to the lecture (see schedule). Please also read the controversies at the end of the chapters. The class web page has information about the class, lecture outlines, links to useful sites, class notices, etc.

    Weight control and dieting e. g. low carb diets Obesity, eating disorders Healthy diets Nutrition and disease Food Safety, Mad Cow Disease Vegetarian diets Supplements GM Foods Mercury in fish Possible Issues

    Slide 8:Bottom Line

    Eat a variety of foods in moderation Eat lots of fruits and vegetables Minimize saturated (animal) fats Minimize fats and calories Get plenty of physical exercise

    Talk about super-sizing Most of you have an energy requirement of 2000-3500 Cals/day Talk about super-sizing contd.

    Slide 11:Nutrition is

    the science of food, the nutrients and the substances therein, their action, interaction, and balance in relation to health and disease, and the process by which the organism ingests, absorbs, transport, utilizes, and excretes food substances----The Council on Food and Nutrition of the American Medical Association

    Slide 12:Nutrients Come from Food

    Provide energy to fuel our bodies Provide building blocks for new tissue Vital for growth and maintenance Some are essential i. e. we cant make them (or enough) and so must get them from our diets

    Slide 13:Nutrition and Health

    Poor diet and sedentary lifestyle increase the risk for chronic diseases Disease of the heart (31% of all deaths) Cancer (23%) Cerebrovascular disease (~7%) Diabetes (3%)

    Slide 16:The Six Classes of Nutrients

    Carbohydrates Fats Proteins Vitamins Minerals Water Essential nutrients Nonessential nutrients

    Slide 17:Nutrients Come from Food

    FOOD DIGESTION / ABSORPTION NUTRIENTS PROCESSING / METABOLISM (converts the basic nutrients into many other needed chemicals / biochemicals)

    DIGESTION, ABSORPTION Large molecules: Polysaccharides, proteins, triglycerides Enzymes (digestion) Small molecules: Monosaccharides, amino acids, fatty acids Absorption Small molecules in the blood, to liver, muscles, neurons etc. ESSENTIAL NUTRIENTS

    Slide 20:Energy Yielding Nutrients

    Carbohydrates: 4 kcal/gm Protein: 4 kcal/gm Fat: 9 kcal/gm (Alcohol: 7 kcal/gm) Adjusted for digestibility Account for substances (in food) not available for energy use

    Slide 21:Carbohydrates

    Composed of C, H, O Provide a major source of fuel for the body Basic unit is monosaccharide (glucose) Simple and Complex CHO Energy yielding (4 kcal /gm)

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