FSCN 1012 Lecture Notes - Lecture 5: Nutrient, Maltose, Galactose
7 Mar 2020
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Document Summary
Nutrition: the science of food - helps understand the relationship between health and disease. Nutrient: a substance essential to health that the body can"t make or that it makes in quantities too small to support health. Adding the nutrient back to the diet restores normal biological function. Macronutrients (produce energy in the form of calories)- energy-yielding nutrients. Water* considered a macronutrient, but not energy-yielding. Main function is to provide energy in the form of glucose. Composed of carbon, hydrogen, oxygen and nitrogen. Components in blood, cell membranes, enzymes, immune factors, muscle and bone. The body needs 20 different amino acids to function. 9 amino acids are essential (or indispensable)- must be consumed from diet. Aid in fat-soluble vitamin absorption and transport. The major form of fat in food. Made up of 3 fatty acids attached to a glycerol molecule. Can be classified as monounsaturated and polyunsaturated (plant sources) Organic compounds with no caloric value that help in metabolic processes.
