Class 11 – Nutrition and Health – Fall 2021 – Exam 1

Class 10 – Nutrition and Health – Fall 2021 – October 5th – McGuire Chapter 5 – Protein & Review for Exam 1

Class 9 – Nutrition and Health – Fall 2021 – September 30th – McGuire Chapter 5 – Finish Protein

From Carbohydrate Lecture: Several students emailed me for information about the Fiber crisps I talked about last time. Here is the one made with Oat Bran, and it better tasting than the one made with just wheat bran. As I indicated, only eat one at a time until you get used to them. They are very Powerful. Eating 3 of these over the course of an afternoon gave me a terrible stomach ache!

Class 8 – Nutrition and Health – Fall 2021 – September 28th – McGuire Chapter 5 – Start Protein

Class 7 – Nutrition and Health – Fall 2021 – September 23rd – McGuire Chapter 4 – Finish Carbohydrates – Discuss Milling of Grains

A famous Scientist who makes his own flour for baking bread at home:

https://twitter.com/seamusblackley/status/1358638266329649153?=27

Class 6 – Nutrition and Health – Fall 2021 – September 21st – McGuire Chapter 4 – Start Carbohydrate

I like my First Brain Diagram Better:

https://www.jci.org/articles/view/143768

Class 5 – Nutrition and Health – Fall 2021 – September 16th – McGuire Chapter 3 – Chemistry in Nutrition and Digestion – Where does Energy come from?

Why am I Showing a Photo of a Fire?

A Letter from a Student:

Class 4 – Nutrition and Health – Fall 2021 – September 14th – McGuire Chapter 3 – Chemistry in Nutrition and Digestion

Class 3 – Nutrition and Health – Fall 2021 – September 9th – McGuire Chapter 2 – Nutrient Balance Studies and the DRIs

Twitter:

In today’s Nutrition & Health class (9-9-21) we discuss the 1st Foundation of Nutrition: Nutrient Balance Studies – Example: Vitamin C; McGuire Chapter 2 Slides – Dietary Reference Intakes (DRI) – Where do they come from? How are ULs determined? – usually from some mistake!

Dietary Reference Intakes (DRIs) are the not the most exciting aspect of Nutrition, but in way they are a continuation of the discovery of the vitamins and nutrients.  They represent over 100 years of work in laboratories throughout the world.

https://ods.od.nih.gov/HealthInformation/Dietary_Reference_Intakes.aspxhttps://ods.od.nih.gov/HealthInformation/Dietary_Reference_Intakes.aspx

Class 2 – Nutrition and Health – Fall 2021 – September 7th – McGuire Chapter 1 and Pellagra Lecture

Twitter: In today’s Nutrition & Health class (9-7-21) we discuss the Time Line for Nutrition; The American Diet & average % of Cal from Carbs, Protein and Fat; Chapter 1 of McGuire textbook; Atwater numbers; Finish with pellagra – a deficiency disease that was endemic in the early 1900s. 

How to Make Steel Cut Oatmeal for the week: Add one cup of Oats to 4 cups of boiling water; cook with stirring (gradually reduce heat) for 13 minutes, add raisins, and let sit for 10 min with occasional stirring; enjoy a bowl; after the oatmeal cools scoop unto some plastic wrap to make an oatmeal log; refrigerate immediately – lasts for about a week. I usually eat 1/4 of this for each serving – add Greek yogurt and dates as shown in the last photo.