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 | Overview of Nutrition - 2/2 Part Two of a two-part series introducing you to nutrition. LICENSE: Creative Commons (Attribution-Noncommercial-Share Alike) The copyright owner allows distribution and also creation of derivative works of this video, in each case with attribution and under the same or similar license as this license, but prohibits commercial use. For more information about this license, please read: creativecommons.org 2010年02月05日再生回数 2122 |
 | Public policy in nutrition: Where does science fit in? Discover the science behind public policy in nutrition from the Dietary Reference Intakes (DRIs) to the Dietary Guidelines to green "smart" checkmarks and health claims on food packaging. How science-based are the recommendations and who makes the decisions? Joanne Lupton, Ph.D. (IOM) is a Distinguished Professor and William W. Allen Endowed Chair In Nutrition at Texas A & M University. She chaired the Macronutrients Panel of the National Academy of Sciences, which set the intake recommendations for energy, carbohydrates, dietary fiber, fat, and protein and also chaired the National Academy panel to determine the definition of dietary fiber and served as president of the American Society for Nutrition. 2010年08月19日再生回数 405 |
 | DRI, UL, RDA.AI nutrition terms DRI = dietary reference index UL = upper level tolerance intake RDA = Recommended dietary allowance AI = adequate intake DV = daily value (I know, I didn't say this one but it's the on on your food labels) 2009年02月16日再生回数 537 |
 | Nutrition and digestion part 2 REPS Personal Trainer courses from Be A Better You -Training London List the nutrient groups and give examples of each. 4.2 State the current guidelines for a healthy diet, to include: •The National Food Guide 1998 •The National Food Guide 2004 (Discuss the advantages and disadvantages of the Food Pyramid) •The Balanced of Good Health food plate •Hydration levels •Safe weekly level of alcohol units for males and females 4.3 State the purpose of Dietary Reference Values (RVs), to include: •Estimated Average Requirements (EAR) •Recommended Daily Amounts (RDA) •Reference Nutritional Intake (RNI) •Lower Reference Nutritional Intake (LRNI) 4.4Describe the structure and function of proteins in the diet and how they are digested, to include the role of essential and non essential amino acids. 4.5 Explain Biological Value with reference to different protein sources. 4.6Describe the consequences of over and under consumption of protein. 4.7Describe the structure and function of carbohydrates in the diet and how they are digested, to include, complex carbohydrates, simple sugars and fibre. 4.8Describe the role of soluble and insoluble fibre. 2010年01月29日再生回数 1197 |
 | Boosting Vitamin D: Not Enough or Too Much? - Harvard School of Public Health A long-awaited report from the Institute of Medicine (IOM), "Dietary Reference Intakes for Calcium and Vitamin D," calls for increasing daily vitamin D intake. Yet some experts say these new recommendations are still too low in vitamin D. Why do these nutrition specialists disagree? This Forum webcast examined the question, "Boosting Vitamin D: Not enough or too much?" Presented in collaboration with Reuters. Part of the Andelot Series on Current Science Controversies. March 29, 2011 2012年01月27日再生回数 679 |
 | Boosting Vitamin D: Not Enough Or Too Much? Event held 3.29.11. A long-awaited report from the Institute of Medicine (IOM), "Dietary Reference Intakes for Calcium and Vitamin D," calls for increasing daily vitamin D intake. Yet some experts say these new recommendations are still too low in vitamin D. Why do these nutrition specialists disagree? This Forum webcast examined the question, "Boosting Vitamin D: Not enough or too much?" 2011年05月25日再生回数 723 |
 | The Benefits of Drinking Water | HealthiNation Learn why water is an essential part of your diet. Related Videos: Omega-3s, Fish, and Fish Oils | HealthiNation www.youtube.com Balancing Salt in Your Diet | HealthiNation www.youtube.com We talk a lot about the essentials that our bodies need ...like "good" carbs, "good" fats, lean protein, certain vitamins and minerals, and even fiber. But there is another "essential" ingredient for health we do not want to overlook: water. Did you know that the human body is about 60 percent water? So taking in all those other essential nutrients will not sustain us without water's help. That's because every cell in the body depends on water. It carries nutrients to our cells and helps us flush out toxins from our organs. Drinking water restores fluids lost through metabolism, breathing, sweating, and the removal of waste. It is important to drink before you feel thirsty. This is because thirst is often the first symptom of dehydration. So if you are feeling thirsty, you are probably already dehydrated. If it is hot outside or you have been exercising, you will want to increase your water intake. And what about the opposite, or drinking too much? You may have seen stories in the news about marathon runners and over-hydration. However, this is pretty uncommon and drinking too little water is more of a worry. The key to hydration is to focus on moderation. Here is a question my patients ask all the time: "How much water should I drink each day?" Eight glasses a day is not the magic ... 2012年02月17日再生回数 700 |
 | Nutrition Standards Overview of the four most common nutrition standards used to assess dietary intake. 2011年04月23日再生回数 230 |
 | DuPage Senior Citizens Council - Home Delivered Meals & Nutrition Volunteers help package and deliver freshly prepared meals each weekday to homebound seniors, who are unable to shop or cook for themselves. The 3 part Meals on Wheels program ensures that in addition to a warm smile, seniors will receive a nutritious meal, a Well Being Check, and emergency follow up if needed. This thorough program provides an imperative human connection, too often lost when seniors live alone. Meals are low in sodium and cholesterol and may be adjusted to fulfill diabetic and vegetarian needs. DSCCs dietician is available for assistance to seniors with specific nutritional concerns. All meals meet the 1/3 Dietary Reference Intake established by the US Government. 2009年08月18日再生回数 210 |
 | Nutrition and digestion part 3 REPS Personal Trainer course from Be A Better You-Training List the nutrient groups and give examples of each. 4.2 State the current guidelines for a healthy diet, to include: •The National Food Guide 1998 •The National Food Guide 2004 (Discuss the advantages and disadvantages of the Food Pyramid) •The Balanced of Good Health food plate •Hydration levels •Safe weekly level of alcohol units for males and females 4.3 State the purpose of Dietary Reference Values (RVs), to include: •Estimated Average Requirements (EAR) •Recommended Daily Amounts (RDA) •Reference Nutritional Intake (RNI) •Lower Reference Nutritional Intake (LRNI) 4.4Describe the structure and function of proteins in the diet and how they are digested, to include the role of essential and non essential amino acids. 4.5 Explain Biological Value with reference to different protein sources. 4.6Describe the consequences of over and under consumption of protein. 4.7Describe the structure and function of carbohydrates in the diet and how they are digested, to include, complex carbohydrates, simple sugars and fibre. 4.8Describe the role of soluble and insoluble fibre. 2010年01月29日再生回数 572 |
