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Nutrition 101 Home

Fundamentals
of Nutrition

What is a
Food Portion?

Your Nutrition Style

Your Activity Style

Physiology
of Nutrition
Lecture Series
Lecture 1
Lecture 2

Lecture 3
Lecture 4
Lecture 5
Lecture 6
Lecture 7
Lecture 8

 

Lecture 1 continued

Why Do We Eat the Foods We Eat ?
The modern food supply continues to be influenced by socioeconomic factors. For example, while there are over 20,000 foods in the typical grocery store, most of us eat only about 50 different foods. How do we choose what we eat ? and why ?

The Food Technology Timeline

Agriculture 10,000 years ago
Sugar 1600 A.D.
Railways 1840’s
Canning 1860’s
Freezing and Chilling 1870’s
Artificial Sweeteners 1900
Corn Oil 1950’s
Fat Substitutes 1980’s

Factors Influencing Food Choices

Taste
Positive and Negative Associations
Emotional
Comfort Cost
Convenience
Social Factors
Habit
Appearance
Cultural Background
Nutrition

Strategies for Changing the Western Diet and Lifestyle

 
Public Health
 
Medical
Behavior Change

Increase Physical Activity

 

Sports Medicine

 

Change Eating Behaviors

 

Anorexiants

 
Reduce Stressors
 

Lipase Inhibitors

 
Physical Education
 

Anti-depressants

 
Environment
 
Psychological Rx
 
 
Ergogenics
 
 
Changes in the Food Supply
Lower Fat/Increase Fiber
 
Special Foods
Increase Fruit Intake
 
Supplements
 

Increase Vegetable Intake

 
 
Assure Adequate Protein
 
 
Bioengineered Foods
 

Summary

1. The industrial revolution had a significant impact on food availability in the last 150 years, and dietary patterns, which were once strictly regional, began to change as foods became available in other areas due to developments in food transportation and preservation.

2. Food technology in the last 50 years has had a significant impact on the quality of the diet and the variety of foods available. Food manufacturers have responded to the desires of the consumer for foods which provide particular tastes or textures, and which are convenient.

3. Food choices are influenced by a multitude of factors including taste, convenience, cost, appearance, nutritional value, emotional comfort and religious, social and cultural factors.

4. Public health strategies for changing the Western diet and lifestyle focus on nutrition and health education with regard to physical activity, healthy diet, and stress reduction techniques to avoid "stress eating".

5. Medical strategies for changing the Western diet and lifestyle focus on dietary enhancement through the use of special foods and supplements; the use of prescription medications in weight management and depression; and the use of ergogenic aids, specialized diets and sportsmedicine to enhance athletic performance.

 

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Lecture 1
:Introduction to Nutrition in Western Civilization
Lecture 2:
Dietary Macronutrients, Body Fat, and Blood Lipids
Lecture 3:
Digestion and Absorption of Macronutrients
Lecture 4:
Basic Principles of Nutrient Metabolism
Lecture 5:
Obesity
Lecture 6:
Fuel Utilization During Exercise
  Lecture 7:Biochemistry of Oxidant Stress in Health and Disease Antioxidants
Lecture 8:Nutrition for the 21st Century

 

 

 

 

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