PHYSIOLOGIC VALUE OF FOOD Organic compounds * Protein * Lipids * Carbohydrates * Vitamins Inorganic elements * Water * Minerals Vit & min * Act as a catalysts which prompt the 3 major nutrients –carbohydrates ‚ protein‚fats METABOLISM * “Metabolismos”-to change or alter * Chemical process of transforming foods into complex tissue elements and of transforming complex body substance into simpler ones‚ along with the production of heat energy * Is the totality of the
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Malnutrition in the Philippines. Ravenholt A. PIP: In the Philippines poverty and pervasive malnutrition are not limited to families of deprived seasonal workers. Undernourishment is endemic and increasing throughout most of this archipelago of some 7100 islands‚ and is compounded by the prevalence of intestinal parasites and gastrointestinal diseases which health workers estimate deprive youngsters of at least 5-10% of the nutritional value in food they do consume. This problem is particularly
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Chapter 1: The Science of Nutrition Fact or Fiction? Eliminating all fat from the diet will improve health. Avoiding carbohydrates will lead to weight loss. Protein is the most important nutrient. As long as you take a vitamin and mineral pill each day you don’t have to worry about eating healthy. Our genes determine our weight. Superfoods? Example: WebMd Low fat or Example: Be Well Buzz: Goji Berries fat-free plain yogurt Eggs
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Protein requirement. *Functions of protein in fish. *Sources of protein in fish feeds. *Factors affecting protein requirement in fish. iii. Vitamins and minerals. *Introduction (Definition and brief explanation of vitamins). *Classification of vitamins i.e. water soluble and oil soluble; macro and micro vitamins. *Functions of different vitamins in fish. *Functions of various in fish and livestock. iv. Non nutrients feed components; *Introduction (Definition and brief explanation of non
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the best combination of foods that would provide the essential amino acids of a complete protein. Rice and Black Beans 13. In the Vegan diet there is a concern the individual may suffer from Vitamin B-12 deficiency. What precaution could be made in order to avoid this problem? Take a Vitamin Supplement 14. With Todd’s diet how will it lower his chance of having CVD? The diet is low in saturated fats 15. What food choice provides Todd with the best source of
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____________________________________________________________________________ Ginataang Adobong Manok sa Piña with cheese and chili I. Ingredients 1 kg chicken (adobo cut) 3 cloves garlic 1 medium onion 60mL (1/3 cup) soy sauce 50mL (1/4 cup) cane vinegar 240 mL of Pineapple Juice 5 pieces wild chili (siling labuyo) ¼ tsp. of pepper 2 tbsp. of olive oil 1 piece chicken broth cube 2 tbsp. oyster sauce 45g cheese 180mL Coconut milk (kakang gata) II. Procedure 1. Pound 3
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for a healthy body and a healthy mind. Research indicates that certain nutrients enhance brain function and improve memory. These include: the B vitamins (especially B6‚ B12 and folic acid) found in spinach and other dark leafy greens‚ broccoli‚ asparagus‚ strawberries‚ melons‚ black beans and other legumes‚ citrus fruits‚ soybeans; antioxidants like vitamins C and E‚ and beta carotene found in blueberries and other berries‚ sweet potatoes‚ red tomatoes‚ spinach‚ broccoli‚ green tea‚ nuts and seeds
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about the effectivity of Moringa Olefeira‚ also known as “Malunggay”‚ when used as an ingredient for cooking oil. We chose Moringa Olefeira for a reason; gram for gram‚ “Malunggay” leaves contain: seven times the vitamin C in oranges‚ four times the Calcium in milk‚ four times the vitamin A in carrots‚ two times and the protein in milk and three times the Potassium in bananas. Using this so called “Wonder Vegetable” (according to the elderly)‚ we could
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University of Delaware Department of Behavioral Health and Nutrition NTDT 200 Nutrition Concepts Section 10 Fall 2013 Instructor: Diane Oliver‚ MPH‚ RD‚ LDN E-mail: doliver@udel.edu (E-mail is the best way to reach me) Office Hours: by appointment Undergraduate Teaching Assistants: Jessica D’Angelo Email: jessicad@udel.edu Credits: 3 Credits Meeting Times: Tuesday and Thursday 2 pm to 3:15 p.m. Location: 319 Willard Hall Teaching Methods: Lecture and Discussion Textbook:
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The Eatwell plate‚ originally designed by the Food Standards Agency‚ is the current food guide used within the UK to demonstrate the government’s dietary guidelines‚ using the visual representation of a plate to advise what constitutes a healthy balance diet (refer to figure 1). The plate is segmented into five food groups to assist in demonstrating the types of foods and the proportions which should be considered for a healthy balanced diet (Public Health England‚ 2014). Dietary Fats Dietary fats
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