- published: 24 Jan 2013
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Human nutrition refers to the provision of essential nutrients necessary to support human life and health. Generally, people can survive up to 40 days without food, a period largely depending on the amount of water consumed, stored body fat, muscle mass and genetic factors.
Poor nutrition is a chronic problem often linked to poverty, poor nutrition understanding and practices, and deficient sanitation and food security. Lack of proper nutrition contributes to lower academic performance, lower test scores, and eventually less successful students and a less productive and competitive economy.Malnutrition and its consequences are immense contributors to deaths and disabilities worldwide. Promoting good nutrition helps children grow, promotes human development and advances economic growth and eradication of poverty.
The human body contains chemical compounds, such as water, carbohydrates (sugar, starch, and fiber), amino acids (in proteins), fatty acids (in lipids), and nucleic acids (DNA and RNA). These compounds consist of elements such as carbon, hydrogen, oxygen, nitrogen, phosphorus, calcium, iron, zinc, magnesium, manganese, and so on. All the chemical compounds and elements contained in the human body occur in various forms and combinations such as hormones, vitamins, phospholipids and hydroxyapatite. These compounds are found in the human body and in the different types of organisms that humans eat.
(Visit: http://www.uctv.tv/) Tracing the evolution of the human diet from our earliest ancestors can lead to a better understanding of human adaptation in the past. It may also offer clues to the origin of many health problems we currently face, such as obesity and chronic disease. This fascinating series of talks focuses on the changing diets of our ancestors and what role these dietary transitions played in the evolution of humans. Here Steven Leigh (Univ of Illinois at Urbana-Champaign) discusses Diets and Microbes in Primates, followed by Peter Ungar (Univ of Arkansas) on Australopith Diets, and Alison S. Brooks (George Washington Univ) and Margaret J. Schoeninger (UC San Diego) on Neanderthal Diets. Series: "CARTA - Center for Academic Research and Training in Anthropogeny" [2/2013]...
Prof. Danny Pincivero McMaster University Lecture date: Jan 10, 2014 Course: Kin 3Y03 Human Nutrition and Metabolism Types of carbohydrates, digestion
Download the Show Notes: http://www.mindset.co.za/learn/sites/files/LXL2013/LXL_Gr11LifeSciences_13_Human%20Nutrition_08May.pdf In this live Grade 11 Life Sciences show we take a close look at Human Nutrition and focus on Mechanical and Chemical Digestion. In this lesson we study the structure of the human digestive system, we look at the processes used in the human digestive system as well as look at the two different types of digestion. Visit the Learn Xtra Website: http://www.learnxtra.co.za View the Learn Xtra Live Schedule: http://www.learnxtra.co.za/live Join us on Facebook: http://www.facebook.com/learnxtra Follow us on Twitter: http://twitter.com/learnxtra ( E00197945 )
Dr. John McDougall presents The Extremes of Human Nutrition the September, 2015, Advanced Study Weekend in Santa Rosa, California. More info: http://www.drmcdougall.com
Dr. Greger has scoured the world's scholarly literature on clinical nutrition and developed this brand new talk of the latest in cutting edge research. Focusing on studies published just over the last year in peer-reviewed scientific nutrition journals, Dr. Greger offers practical advice on how best to feed ourselves and our families to prevent, treat, and even reverse chronic disease in an engaging interactive quiz show format. A founding member of the American College of Lifestyle Medicine, Michael Greger, MD, is a physician, author, and internationally recognized speaker on nutrition, food safety, and public health issues. He has lectured at the Conference on World Affairs, the International Bird Flu Summit, the National Institutes of Health, testified before Congress, and was invited ...
Xtra Gr 11 Life Sciences: In this lesson on Human Nutrition we look at the differences in dentition between herbivores, carnivores and omnivores. We identify the macro-structure of alimentary canal and associated organs and the functions of the different parts. We consider the processes of ingestion, digestion, absorption, assimilation and egestion. Visit the Learn Xtra Website: http://www.learnxtra.co.za View the Learn Xtra Live Schedule: http://www.learnxtra.co.za/live Join us on Facebook: http://www.facebook.com/learnxtra Follow us on Twitter: http://twitter.com/learnxtra ( E00201860 )
(Visit: http://www.uctv.tv/) Unlike all other free-living animals, human populations need to eat much of their food cooked. We now know that cooking causes starch and meat to provide much extra energy; that cooked food saves so much eating time that it makes dedicated hunting possible; and that honey-eating by African hunter-gatherers offers a remarkable clue that the control of fire is an ancient habit. From an evolutionary perspective, Richard Wrangham (Harvard Univ) contends that the special feature of the human diet is not so much its ingredients, as how we prepare them. Series: "CARTA - Center for Academic Research and Training in Anthropogeny" [Science] [Show ID: 24839]
(Visit: http://www.uctv.tv/) In this presentation, Leslie Aiello (Wenner Gren Foundation) provides some background for the discussion and defines the overall goal of the symposium, The Evolution of Human Nutrition, which is to highlight the evolution of human nutrition from our earliest ancestors to the modern day and to draw attention to the diversity in the human diet and its consequences. Series: "CARTA - Center for Academic Research and Training in Anthropogeny" [Science] [Show ID: 24835]
(Visit: http://www.uctv.tv/) At least three major transitions can be seen from the archaeological record of meat-eating. Mary Stiner (Univ of Arizona) explains how each of these transitions came with new labor and social arrangements that extended well beyond the mechanics of hunting. The transitions also relate to major changes in environmental carrying capacity and human population densities. These changes are predicated on new ways of capturing energy and insulating the group (especially children) from variation in the supplies of high quality food. Series: "CARTA - Center for Academic Research and Training in Anthropogeny" [Science] [Show ID: 24843]