'Adequate intake' diaporamas de présentation

PowerPoint Lecture slides prepared by Obaidur Rahman , PhD. North South University

PowerPoint Lecture slides prepared by Obaidur Rahman , PhD. North South University. What is Nutrition?. Nutrition : the study of food, including How food nourishes our bodies How food influences our health Nutrition is a relatively new discipline of science. What is Nutrition?.

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Nutrition Through the Life Cycle: Childhood to Late Adulthood and In Depth

Nutrition Through the Life Cycle: Childhood to Late Adulthood and In Depth. Toddlers. Age 1 to 3 years Rapid growth rate of infancy begins to slow Gain 5.5 to 7.5 inches and 9 to 11 pounds High energy requirement due to increased activity level. Toddlers. Macronutrients

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Introduction to Nutrition

Introduction to Nutrition. Lecture II. Dietary Reference Intakes. Collective term which includes four values: EAR Estimated average requirement RDA Recommended dietary allowance AI Adequate Intake UL Upper Intake Level. Estimated average requirement.

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Chapter 2

Chapter 2. The Micronutrients and Water. Micronutrients. Micronutrients include vitamins and minerals. They do not provide energy. They are needed in small quantities. Deficiencies and excesses of the micronutrients can affect health. Vitamins. Vitamins are organic substances.

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Chapter 8

Chapter 8. Measuring Concepts. Learning Objectives. Explain the processes of measuring concepts and collecting data Distinguish between different types of measurement techniques Measure concepts and collect data using different data collection techniques. Measurement Instrument.

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Guidelines for Healthy Eating Chapter 8

Guidelines for Healthy Eating Chapter 8. How to Choose a Healthy Diet. A healthy diet provides enough of all essential nutrients to avoid deficiencies but not excessive amounts that may increase the risk of nutrient toxicities or chronic diseases

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Clinical Nutrition Prof. Albert Flynn University College Cork

Clinical Nutrition Prof. Albert Flynn University College Cork. Nutrition activities in hospitals. Basic care Diagnosis Therapy Teaching/education (students, staff, patients) Research. Basic care. Who is responsible for feeding patients? Is food intake monitored?

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Nutritional Requirements

Nutritional Requirements. GIT | 1 Lecture | Dr. Usman Ghani. Overview. What is nutrition? Assessment of malnutrition Dietary reference intakes (DRIs) Estimated Average Requirement (EAR) Recommended Dietary Allowance (RDA) Adequate Intake (AI)

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Non-meat Ingredients

Non-meat Ingredients. second of the 3 major elements that make processed meats what they are recall that: 1) meat ingredients 2) non-meat ingredients 3) processing treatments gives controlled variety, distinctiveness, uniqueness

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NUTRITION

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Background and Commentary on The Call for Education and Research into Vitamin D Deficiency

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