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life-sustaining substances in food.
components of food required for the body's functioning
scientific study of nutrients & how the body uses them. The science of how food nourishes the body
nutrient that must be supplied by food
1. missing from body causes deficiency
2. add back & recover
3. science can explain why lack causes problems
6 classes of nutrients
2. lipids (includes fats)
nutrient functions (4)
1. provide energy (main)
2. building material
3. maintenance & repair
4. support growth
4 classes of nutrients that are organic
(organic = contain C-C bonds)
substances found in plant foods that are not classified as "nutrients" but are beneficial to health
-a product that contains a vitamin, mineral, herb or other plant product, AA, or dietary substance that supplements the diet by increasing total intake.
- DSHEA classifies them as food
lipids function (4)
1. energy (fat)
2. cellular devel. physical growth & development
3. regulation of body processes
4. absorption of certain vitamins
protein function (4)
1. structural components
2. cellular devel. growth & maintenance
3. regulation of body processes
vitamin function (2)
1. regulation of body processes, incl. cell metabolism
2 immune function, production & maintenance of tissues & protection
1. regulation of body processes (fluid balance, metabolism, formation of certain chemical messengers, structural & functional components, necessary for physical growth, maintenance & develop
maintenance of fluid balance, body temp, elimination of wastes & transport of substances, participate in many chemical reactions
personal characteristic that influences chances of developing disease (ex. genetics, age, environment, etc)
condition that is associated with infections, lifestyle behaviors & diet (ex. heart attack, diabetes, stroke or deficiencies
a person's way of living such as dietary practices, physical activity & use of drugs, smoking, alcohol, sleep, stress)
smoking & alcohol are the only 2 worse than diet
kilocalorie or Calorie
measure of food energy
a kilocalorie is the heat energy needed to raise the temp of 1000g of water 1 celsius
needed in relatively large amounts
ex. carbs, proteins & fats
water needed in large amounts, but not macronutrient b/c doesn't provide energy
10 key nutrition concepts
1. most naturally occurring foods are a mixture of nutrients
2. eating a variety of foods helps ensure nutritional adequacy of diet
3. there are no "good" or "bad" foods
4. eat all food in moderation
5. for each nutrient there is a range of safe intakes
6. food is the best source of nutrients & phytochem.
7. no "one size fits all" approach to planning a nutritionally adequate diet
8. foods & the nutrients they contain are not cure alls
9. malnutrition includes "over" & "under"
10. nutrition is a dynamic science
- a measure of nutrients per calorie
- food or beverage that has more micronutrients (vitamins & minerals) in relation to its energy (kcal)
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