Ms Sanaz Teacher and Dietitian

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Canada - Ontario - North York
Ms Sanaz Teacher and Dietitian
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This lesson will discuss micronutrients including vitamins and minerals. There will be discussion on water soluble and fat soluble vitamins, and how they work. Also, minerals will be discussed with focus on their key functions. There will also be a
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In this lesson, students are introduced to the concept of energy balance, with focus on energy input and output, three forms of energy expenditure (BMR, TEF and Physical Activity), factors impacting energy expenditure (e.g. genetics, body
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This lesson will review the different version of Canada's food guide which take into consideration the needs of different populations including the Aboriginal population. Learning Goals: Compare key recommendations and foods represented in various
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In this lesson the concept of energy and energy balance will be discussed. We will discuss positive and negative energy balance, energy expenditure (BMR, TEF and PA), discuss factors affecting energy requirement, including physical activity
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Note: these are powerpoint slides that supplement the video lesson. This is an introductory lesson. The focus is on what nutrients are and why they are important. More specifically, macronutrients and micronutrients are introduced. Based on the
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This lesson introduces students to "macronutrients" including carbohydrates, fats and proteins. Learning goals include: - Identify the sources of macronutrients - Explain the functions of macronutrients (including carbohydrates, proteins and
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This lesson introduces students to micronutrients. Learning goals include: - Distinguish between macronutrients and micronutrients - Discuss the functions of micronutrients (including vitamins and minerals) - Describe the cause and symptoms of
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This lesson discussed strategies to help preserve nutrients in foods including fruits and vegetables. Key learning goals include: - Discuss stages at which the nutritional content of food may be impacted - Use appropriate food preparation methods to
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This lesson is an introduction to the ABC of nutrition, discussing the definition of nutrients, why they are important, how they are categorized (macro vs. micronutrients), and discusses what calories are. Learning Goals: Understand what nutrients
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This lesson will go over the three macronutrients: carbohydrates, proteins and fats. There will be a discussion on the underlying biochemistry (molecular makeup) of the compounds, the sources of macronutrients, and concerns related to inadequate or
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In this lesson, the importance of proper food handling is discussed when it comes to nutrient preservations. Learning Goals: Discuss stages at which the nutritional content of food may be impacted Use appropriate food preparation methods to
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In this lesson, Canada's food guide (Eating Well with Canada's Food Guide) will be discussed in detail. There will be detailed discussion on each food group and the servings sizes, as well as the general recommendations. Learning Goals: Outline the
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This lesson discusses metabolism. There will be an overview of the digestive system, its components and how it functions; metabolism is defined and the role of the digestive system is emphasized; and factors affecting metabolism are
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This lesson introduces students to "macronutrients" including carbohydrates, fats and proteins. Learning goals include: - Identify the sources of macronutrients - Explain the functions of macronutrients (including carbohydrates, proteins and
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This lesson focuses on the process of metabolism, with emphasis on digestion and the digestive system. There will be a review of the digestive system and its functions, and discussion on how macronutrients are processed. Further, metabolism will be
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This lesson will discuss nutritional status and how it is assessed. There will be focus on the DRIs including: EAR, RDA, AI and UL. Caloric requirements and macronutrient composition will be discussed. With this, calorimetry and equations for
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This lesson will discuss the concept of nutritional status. There will be a discussions on the DRIs (EAR, AI, UL, RDA), caloric requirements and methods for determining them, macronutrient composition, BMI and body composition. Case studies are
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Product Description This lesson will discuss the topic of nutrition through the lifespan. More specifically, the nutritional needs during pre-pregnancy and pregnancy are discussed. There will be a reference to nutritional needs (specific
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This lesson will discuss specific nutritional needs during adulthood and later life (senior years). There will be significant discussion on factors that influence food choices, as well as the importance of food safety during the later stages of
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This lesson will go over what food trends are, emphasizing the various eating trends including the vegetarian diet, organic diet, local food movement, etc.. There will be discussions on the reason behind major food trends and the governmental
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