History of Nutrition and Dietary Guidelines

Apuntes

Lecture 1 History of Nutrition History of NutritionFactors affecting what we eat: Messenger Pheidippides who ran 40 km from marathons to Athens (se convirtió en la distancia de un maratón) Milo of Croton Reported to have eaten 9kg of mat and bread with 8.5 L of wine per day. this man was a wrestling champion in the asian olympics because of his size and strength). Roman gladiators ate a diet high in carbohydrates. 1842 Justus von Liebig said that the primary fuel for muscular was protein. Today carbohydrates are needed for high intensity exercise During exercise of 80% VO2 max or higher fat oxidation is reduced or even negligible. Fat oxidation (or the use of fat as a fuel source) increases after 1012 weeks of lower intensity endurance training. Factors affecting what we eat: Our food choices are affected by our emotions, surroundings, time, finances, social life, sports events, religion, and cultural determinants. Some people follow specific diets based on their health patterns: special diets (gluten free, dairy free, nut free, etc), sports (weight gain/loss, strength, endurance, etc), and general health (heart health, plant-based diet, etc.) The hormones ghrelin and leptin regula...