1. Fats 2. Why do we need fats? • Contribute to texture and taste • Increase palatability of diet • For meeting the needs of essential fatty acids (linoleic acid n…

Personalised Nutrition Nina Bailey BSc (hons) MSc PhD ANutr It is well established that low omega-3 status is linked to poor health and a number of disease states Omega-3…

Slide 1 Unit # 5 Cardiovascular Disease Slide 2 Cardiovascular Disease Overview #1 cause of mortality in Canada Laboratory Centre for Disease Control; Statistics Canada,…

Slide 1 Blood Blood accounts for approximately 8% of body weight The pH of blood is 7.35–7.45 Temperature is 38  C, slightly higher than “normal” body temperature…

Igennus Healthcare Nutrition Science Reference Guide How to ensure client success: reviewing the evidence. 1 Today’s talk objectives: To gain a deep understanding of why…

Blood Blood accounts for approximately 8% of body weight The pH of blood is 7.35–7.45 Temperature is 38C, slightly higher than “normal” body temperature Average…

Shoshin Ryu Training/Nutrition For a quality life Overview Several diets can give you wt loss but at what cost to your health? increase triglycerides from additives, prepared…