Transcript Stratford Chefs School

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