BIOCHEM 2EE3 Study Guide - Fall 2018, Comprehensive Midterm Notes - Carbohydrate, Protein, Nutrient
12 Oct 2018
School
Department
Course
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BIOCHEM 2EE3
MIDTERM EXAM
STUDY GUIDE
Fall 2018
Vitamins
CHAPTER 1 – General Nutrition:
Nutrition:
- The science of foods, and the nutrients they contain and their actions within the body.
- Includes social, economic, cultural, and psychological implications of food and eating.
Food Choices:
- Preferences (taste - #1 reason people choose foods).
- Habit
- Tradition
- Social Interactions
- Availability
- Convenience
- Economy
- Positive/Negative Associations
- Emotions
- Values
- Body Weight/Image
- Health Benefits
Nutrients:
Organic Macronutrients (energy yielding) Carbs, Fats, Proteins
In-Organic Micronutrients Minerals, Water
- Macronutrients in large amounts (g), and micronutrients in small amounts (mg).
- Organic = alive (contain carbon, hydrogen, and oxygen); inorganic = nutrients that don’t
contain carbon.
- Essential – necessary; obtained from outside the body.
- All macronutrients have C, H, O; protein also has N (for amino acids).
Energy-Yielding Nutrients:
- Expressed in 1000-calorie metric units (kcal).
- Carbohydrate: 4 kcal/g
- Fat: 9 kcal/g
- Protein: 4 kcal/g
- Alcohol: 7 kcal/g (not a nutrient)
Energy Density:
- Measure of the energy a food provides relative to the amount of food (kcal/g).
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- Can be inversely related.
- Nutrient Density – refers to foods that deliver the most nutrients for the least food
energy; not the same as energy density.
find more resources at oneclass.com
find more resources at oneclass.com
Document Summary
The science of foods, and the nutrients they contain and their actions within the body. Includes social, economic, cultural, and psychological implications of food and eating. Preferences (taste - #1 reason people choose foods). Macronutrients in large amounts (g), and micronutrients in small amounts (mg). Organic = alive (contain carbon, hydrogen, and oxygen); inorganic = nutrients that don"t contain carbon. Essential necessary; obtained from outside the body. All macronutrients have c, h, o; protein also has n (for amino acids). Measure of the energy a food provides relative to the amount of food (kcal/g). Nutrient density refers to foods that deliver the most nutrients for the least food energy; not the same as energy density. 3 main sections of nutrition information on a food label: nutrition facts table, ingredients list, claims. Serving sizes may differ due to different measures used. Serving sizes do not usually compare to the sizes in the food guide. Within a specified range for similar products.
