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Related Concept Videos

Dietary Connections01:23

Dietary Connections

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In biological systems, most metabolic pathways are interconnected. The cellular respiration processes that convert glucose to ATP—such as glycolysis, pyruvate oxidation, and the citric acid cycle—tie into those that break down other organic compounds. As a result, various foods—from apples to cheese to guacamole—end up as ATP. In addition to carbohydrates, food also contains proteins and lipids—such as cholesterol and fats. All of these organic compounds are used...
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Key Elements for Plant Nutrition02:35

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Like all living organisms, plants require organic and inorganic nutrients to survive, reproduce, grow and maintain homeostasis. To identify nutrients that are essential for plant functioning, researchers have leveraged a technique called hydroponics. In hydroponic culture systems, plants are grown—without soil—in water-based solutions containing nutrients. At least 17 nutrients have been identified as essential elements required by plants. Plants acquire these elements from the...
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Bioavailability: Overview01:13

Bioavailability: Overview

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Bioavailability refers to the proportion of an unaltered drug that, after administration, enters the systemic circulation and can be distributed to the desired action site. Factors such as gastrointestinal (GI) absorption and liver biotransformation influence the bioavailability of a drug when it is administered orally. When a drug is administered intravenously, it enters the systemic circulation directly; by definition, its bioavailability is assumed to be 100%. The bioavailability of an...
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Proteins: Dietary Sources and Requirements01:28

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Consuming animal-based products offers high-quality proteins that contain optimal levels and combinations of essential amino acids, crucial for tissue repair and growth. Foods like eggs, milk, fish, and most meats are a source of complete proteins. Legumes and cereals are abundant in proteins; however, they typically lack a full range of essential amino acids. As a result, they are considered incomplete protein sources. Some plant sources like soybeans, quinoa, and amaranth do contain complete...
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Energy Balance01:19

Energy Balance

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The human body gets energy from the three macronutrients: carbohydrates, proteins, and fats. Energy is released when the chemical bonds in the organic compounds present in the food are broken down. The energy content of food is measured in kilocalories (kcal), defined as the amount of heat required to raise the temperature of one kilogram of water by one degree Celsius. This value is determined by measuring the temperature change of the water surrounding a calorimeter after the complete...
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Absorption of Nutrients01:19

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Absorption refers to taking dietary nutrients from the intestinal lumen for transportation throughout the body. After digestion in the small intestine, carbohydrates, proteins, and fats are broken down into simpler forms. These essential macronutrients and other vital substances, such as vitamins, minerals, and water, are then prepared for absorption into the bloodstream.
Enterocytes, which are specialized polar epithelial cells, line the mucosa of the small intestinal walls. These cells...
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Using the Canadian Nutrient File in Food and Nutrition Courses.

Bohdan L Luhovyy1, Priya Kathirvel1, Judy Fraser Arsenault1

  • 1Department of Applied Human Nutrition, Mount Saint Vincent University, Halifax, NS.

Canadian Journal of Dietetic Practice and Research : a Publication of Dietitians of Canada = Revue Canadienne De La Pratique Et De La Recherche En Dietetique : Une Publication Des Dietetistes Du Canada
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PubMed
Summary

This study developed an educational tool using the Canadian Nutrient File (CNF) and Microsoft Excel to teach undergraduate students how to calculate nutrition facts and dietary assessments from 24-hour recalls.

Keywords:
Canadian Nutrient FileDietary AssessmentEducationFichier canadien sur les éléments nutritifsFood Formulationformulation des alimentséducationévaluation diététique

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Area of Science:

  • Nutrition Science
  • Dietetics Education
  • Food Science Pedagogy

Background:

  • Food formulation and dietary assessment are crucial in undergraduate nutrition, dietetics, and food science programs.
  • Existing educational methods may not fully equip students with practical calculation skills for nutrition labeling and dietary analysis.
  • There is a need for innovative tools to enhance student understanding and application of nutritional data.

Purpose of the Study:

  • To develop a novel educational tool integrating the Canadian Nutrient File (CNF) and Microsoft Excel.
  • To implement this tool within undergraduate coursework for practical learning.
  • To evaluate the tool's effectiveness and user satisfaction through student feedback.

Main Methods:

  • Development of a custom educational tool leveraging the Canadian Nutrient File (CNF) database.
  • Integration of the tool into undergraduate nutrition and dietetics curricula.
  • Collection and analysis of student feedback regarding the tool's usability and educational value.

Main Results:

  • The developed tool effectively facilitated student learning of nutrition facts table calculations.
  • Students demonstrated improved understanding of dietary assessment methods using 24-hour food recalls.
  • Positive student feedback indicated the tool's utility in practical application.

Conclusions:

  • The CNF and MS Excel-based tool is a valuable educational resource for nutrition and dietetics programs.
  • This innovative approach enhances practical skills in food formulation and dietary assessment.
  • The tool has broad applicability in academic settings and professional practice.