BIO 105-03

Courtney Hauer (SI): hauer.4@wright.edu

WebCT!!

105syllabuswi091

105lecture1notes

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Biology 105 Lecture 1 Notes

Clickers Info:

  • Allows you to communicate your understanding with me!

  • 3 – 5 questions per class

  • “think-pair-share”

  • Can register answer during “open polling” only

  • Choose answer and press appropriate button

  • Will see answer on your clicker’s window briefly

  • Can change answer during entire open polling

  • Don’t have to point clicker

Clickers via the Web Info

  • Need to have access to WSU wireless via cell phone, laptop, PDA, iPod touch, etc…

  • You will want to make sure you aren’t charged for web access in your phone plan

  • Need to purchase a site license through Turning Technologies website

  • Link is on WebCT

  • At beginning of class – you will log in to TT website given with site license

  • Will have a session ID number on slide that you enter after you log in

  • This will connect questions on slide onto your mobile device and you can answer like everyone else

Clickers Troubleshooting

  • Make certain in “Presentation” mode (default)

  • Can find on “Menu” button

  • Use “yes” for down and “no” for up to choose “presentation”

  • Press enter when “presentation” highlighted

  • Make certain on channel 41 (default)

  • FYI: the window on clickers goes to sleep to save power rather quickly!

Big Picture for the Course

  • Big Question: Why do we eat?

  • This is something we do all the time – but why do we actually do it?

  • How do nutritional diseases and diets work?

  • 4 Questions to answer this:

  • What is “food”?

  • Where does food come from?

  • How does our body use food?

  • What does our body need?

What is “food”?

Definition: chemical compounds used for energy, growth/manintenance, and regulation of body

Classes of essential nutrients:

carbohydrates

fats/lipids

protein

vitamins

minerals

water

Carbs, Fats, and Proteins

Function:

provide energy

Important info:

energy measured in kilocalories: calories on labels

carb/protein = 4 cal./gram

fats = 9 cal/gram

macronutrients: need a lot in the diet

organic: contain carbon

Vitamins and minerals

Functions: help in body’s use of carbs, protein and fats by aiding the enzymes and hormones that regulate their use

micronutrients – need a little in the diet

vitamins – organic; obtained from foods you eat, some made by body (Vit. D)

minerals – inorganic

Important info:

Water

Functions: body 55-60% water

regulates transport of nutrients/wastes in cells (cytoplasm) and body (blood/plasma)

involved in releasing energy from foods

regulated chemical reactions and body temperature

Other Non-essential Dietary Components

there are non-nutritive/essential – but helpful

Fiber:

  • portion of plant foods not digested by small intestine
  • function: slows digestion to allow for better basorption of nutrients; nourishes/protects colon

Phytochemicals:

  • over 900 types – often found in brightly colored plants (tomatoes, carrots, blueberries, broccoli, sweet potatoes, etc)
  • function: work synergistically; protective properties by helpiing immune system (especially for chronic diseases)

Nutrition as a Science

Nutrition:

  • the science of how the nutrients and compounds in foods nourish and affect body functions and health

Nutritional genomics:

  • field of study that researches the relationships between nutrition and genes/gene expression

Types of Research

1. laboratory experiment (on cells, animals in lab)

2. epidemiological research (info compiled from human populations)

3. experimental research (at least two groups of human subjects)

Scientific Findings to Nutritionists:

Clicker Questions

Good nutrition plays a role in reducing the risk of the top three leading causes of death in the United States.

  1. True

  1. False

All of the following nutrients provide energy for the body except:

  1. Fat

  1. Carbohydrates

  1. Vitamins

  1. Protein

Which of the following are micronutrients?

  1. Fats and carbs

  1. Water and protein

  1. Phytochemicals and fiber

  1. Vitamins and minerals

Which of the following is not a characteristic of a website that is a source of credible nutrition information?

  1. The URL ends in “.gov”

  1. Information about who runs the website is unclear.

  1. The content is updated regularly.

  1. References are provided for the information presented on the website

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