1. Please ensure you have the correct course syllabus -this is Nutrition 2107- please see correct course syllabus on my website (under Nutrition 2107)

2. Office hours Tuesdays and Thursdays 11 am – 1:30 pm

3. Lecture 2 7 January 2015 Overview of Nutrition

4. Overview of lecture 1)Introduction-sports nutrition in a nutshell 2) Nutrition and Nutrients defined 3) Nutrients classified 4) Science of nutrition 5) Next lecture- 12 January- IDATME, DRIs, Canada’s food guide, food labels, physical activity guidelines

5. SPORTS NUTRITION IN A NUTSHELL Choices of quantity and quality of nutrition have significant impact on athletic performance “A Proper Diet Can’t Make An Average Athlete Elite, But A Poor Diet Can Make An Elite Athlete Average”

6. Nutrition-defined-narrow science of what we eat and its impact on us through: ingestion digestion absorption transport metabolism excretion IDATME

7. Nutrition-defined-broad previous narrow definition plus psychology, economics, sociology, and culture of food and eating

8. Nutrients defined chemical substances obtained from food and used in the body to provide: -energy, structural materials and regulating agents to support growth, maintenance, repair of the body and athletic performance -possible disease prevention and reduction

9. Nutrients classified Energy yielding Non-energy yielding Non-nutrients

10. Energy yielding nutrients -all organic-carbon containing Carbohydrates Lipids Proteins 4/9/4 kcal/gm – remember calories are really kcal 17/37/17 kjoules/gm -energy for warmth, body maintenance (build new compounds/turnover), movement

11. Non-energy yielding nutrients -but can assist in deriving energy Vitamins-organic Minerals-inorganic-non-carbon containing Water-inorganic

12. In food, nutrients are also classified as: Essential or indispensable vs. non essential nutrients vs. conditionally essential Also have non-nutrients-helpful, neutral, or harmful Alcohols Phytochemicals Additives- e.g. food colouring Preservatives- e.g. nitrogen containing molecules that are anti-bacterial

13. Science of nutrition Separating fact from rumour via studies: Epidemiological (no intervention) -case-control, cross sectional, cohort Experimental (intervention) - animal, in vitro (eg cell culture), human

14. Fig. 1-4, p. 14

16. Science of nutrition -all investigations follow good scientific method: question hypothesis data interpret data conclude question (s)

17. Fig. 1-3, p. 12

18. Summary of lecture 1)Introduction-sports nutrition in a nutshell 2) Nutrition and Nutrients defined 3) Nutrients classified 4) Science of nutrition 5) Next lecture- 12 January- IDATME, DRIs, Canada’s food guide, food labels, physical activity guidelines-please bring these last 3 on 12 January