Essay About Micro Nutrients And Food Choices

Outline Introduction to Nutrition
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Outline Introduction to NutritionCULI-1002 – Nutrition for Culinary ProfessionalsIntroduction to Nutrition – what is meant by nutrition?Macro & micro nutrients – what are nutrients?Nutrition for Culinary Professionals – what does nutrition mean for cooks?What is nutrition?Science of how the body utilizes nitrientsHelath, repair and disease, energyThe study of diets & food choices in societyDecrease the risk from diet related illnesses-cardio-vascular disease, overweight & obesity, diabetes, cancer.Nutritional trends & issuesWhy we eat what we doSeasoning & flavouringDigestionWhat are calories?Basal Metabolic RateWhat is nutrition?        Science of how the body utilizes nutrientsHealth, repair & diseaseThe study of diets & food choices in societyDecrease the risk from diet related illnesses – cardio-vascular disease, overweight & obesity, diabetes, cancerWhat are nutrients?Substances in food that provide energy, promote growth & repairMacro nutrients – carbohydrates, fats, proteins,Micro nutrients – vitamins, minerals, water Essential nutrients – only available from foodRestaurants Canada reported in 2015:92% of customers want nutritional information: total calories, total fat, trans-fat, sugar, sodiumAllergy & intolerance informationGluten-free optionsLocally grown foodHealth Canada reported in 2011:61% of adult Canadians are overweight & obese31% of Canadian children are overweight & obese3.7 million Canadians with diabetes by 2018Cardio-vascular disease, kidney failure, amputations“a consequence of increasing rates of overweight & obesity”Social determinants of healthFood industry & supply chainWhere you liveSocio-economic statusMarketing & mediaHealth support servicesWhy we eat the foods we eatFlavour – the five sensesDemographics – who we areConvenience & availabilitySocial & emotional needsMarketing & media influencesPersonal & ethical choicesSeasoningBring out flavours present in foodSalt, sweet, acids, pepper, cayenne pepperFlavouringAddition of flavours to a foodFive flavours – sweet, salty, sour, bitter, umami Herbs, spices, sweeteners, fermented products, etc.  (Quizzes)What happens when we eat?Digestion (su tieu hoa)– chewing, enzymes, stomach acid, bacteria2.   Absorption ( su hap thu)– nutrients absorbed into blood stream & cellsMetabolism (su trao doi chat)– chemical process utilizing nutrients for energy, growth & repair KilocalorieUnit of energy found in food1 kcal will raise temperature of 1 kg of water 1°CDrink 1 L water at 5°C uses 31 kcal to raise to body temperature of 36.5°C