Stratford Chefs School Nutrition Course – Week 10.
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Transcript of Stratford Chefs School Nutrition Course – Week 10.
Stratford Chefs School
Nutrition Course – Week 10
Today’s Topics – Week 10
• Key Concepts from Week 9
• Review test #2
• Glycemic Index
• Diabetes
• Vitamins
Key Concepts from Week 9
• CHO role in the body
• 3 major types– What are the building blocks
• CHO requirements– AMDR for Total Carbohydrates
• What foods would provide each carbohydrate?
• Questions about the high fibre assignments?
Test #2 – Review
Average: 27/40 = 67.5%
Group #3
• Carbohydrates in Health & Disease
Glycemic Index
Lactose Intolerance
• Important to have a medical diagnosis
Diabetes
• Review sugar digestion
• Three types of diabetes
Dietary Management of Diabetes
• Regular meals
• Set amount of carbohydrate at meals
• Lower saturated and trans fat
Vitamins
• Essential nutrients• NOT a source of energy• Needed in small amounts from
the diet• Role in the body
– Facilitators or helpers• Enzymes and co-enzymes
– Prevent very specific nutrition deficiencies
– Useful in preventing certain diseases
Group #4
Fat Soluble Vitamins
Fat Soluble Vitamins
• Absorbed and transported along with fat
• Need to be packaged with protein to travel through the blood stream
• Can be stored in the liver and fatty tissues therefore more likelihood of toxicity
Vitamin A
• Can be toxic in large amounts
• Don’t take more than RDA• Many supplements have 5000 IU
• Beta-carotene is a pre-cursor of Vit A
• Food sources: – Vitamin A: Milk products, liver, egg yolks– Beta-carotene: spinach, carrots and
pumpkin.
Vitamin E
• Important antioxidant – Bodies primary defense against
oxidation• Protecting the lipids and other
important components of cell and cell membranes
• Food Source: nuts and seeds, green leafy vegetables, wheat germ and vegetable oil.
Vitamin D
• Works with other nutrients and hormones to maintain calcium levels in blood and bone
• Conditionally essential
• Can be made in the skin by exposure to sunlight– Requires 20-30 min of full-body exposure
at noon– Sun rays not strong enough in Canada
from October to March
• Growing concern people aren’t getting enough
• Food sources: scares – milk, margarine, egg yolks and high fat fish
Vitamin K
• Made primarily by intestinal tract
• Necessary for blood to clot normally
• Babies given a shot of Vitamin K at birth because intestinal bacteria are not producing vitamin yet
• Food sources: dark green vegetables, milk and egg yolks
Group #5
• Water Soluble Vitamins
Water Soluble Vitamins
• Dissolve in water– Easily absorbed directly into blood
stream
• Not stored in large quantities– Excess intakes are excreted in urine– Less likely to be toxic
• More sensitive to heat and light
B Vitamins in Concert
• Play an important role in metabolism and help our bodies use energy from food.
Folate or Folic Acid
• Reduces the risk of neural tube defects in unborn baby
• Benefits in first 20 days of pregnancy
• Cannot get sufficient folic acid to prevent NTD from food alone– Women of childbearing age should
take MV containing 0.4 mg
• Food sources: green leafy vegetables, legumes and peas, fruits, enriched and whole grain breads
Vitamin C
• Helps with iron absorption• Helps fight infection.• Important for scar tissue and
bone growth.
• Food Source: citrus fruit, cabbage type vegetables, dark greens, cantaloupe, strawberries and peppers.
Food vs. Supplement
• Aim to get most through food• Most studies showing
benefits of vitamins done with food not supplements
• Times when supplements are/may be necessary