FOOD20003 Lecture Notes - Lecture 1: Antibody, Healthy Diet, Convenience Food
28 Jun 2018
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WEEK 1 – OVERVIEW OF NUTRITION
Definitions:
Nutrition: science of food
oThe nutrients they contain and their actions within the body
Ingestion, digestion, transport, metabolism etc
oAlso includes social, economic, cultural and psychological implications of food and
eating
Food: products derived from plants or animals that can be consumed to yield energy and
nutrients for the maintenance of life and growth and repair of tissues
Diet: the foods and beverages a person consumes
1. FOOD CHOICES
Affects our health and are influenced by many factors:
oPersonal preference
oGenetics
oHabit
oCultural or religious beliefs and traditions
oSocial interactions (events, customs, holidays etc)
oFood availability, convenience and the economy
Positive and negative associations with food choices:
oEating for emotional comfort
oBody weight and image (don’t want to eat unhealthy food)
oPolitical views or environmental concerns
i.e. Vegans, vegetarian
oThe nutrition and health benefits of functional foods, such as whole, modified or
fortified foods
Healthy diet = healthy body
oImportant to consider the nutritional properties of food when making choices
2. CLASSES OF NUTRIENTS
Six nutrient classes:
oCarbohydrates
oLipids
oProteins
oVitamins
oWater
oMinerals
But food can also include non-nutrients (i.e. flavours, additives, fibres etc)
Organic compounds = carbon based
find more resources at oneclass.com
find more resources at oneclass.com
Document Summary
Nutrition: science of food: the nutrients they contain and their actions within the body. Ingestion, digestion, transport, metabolism etc: also includes social, economic, cultural and psychological implications of food and eating. Food: products derived from plants or animals that can be consumed to yield energy and nutrients for the maintenance of life and growth and repair of tissues. Diet: the foods and beverages a person consumes: food choices. Affects our health and are influenced by many factors: personal preference, genetics, habit, cultural or religious beliefs and traditions, social interactions (events, customs, holidays etc, food availability, convenience and the economy. Healthy diet = healthy body: important to consider the nutritional properties of food when making choices, classes of nutrients. Six nutrient classes: carbohydrates, lipids, proteins, vitamins, water, minerals. But food can also include non-nutrients (i. e. flavours, additives, fibres etc) Macro-nutrients = water, protein, lipids, carbohydrates: required in large quantities, water = non energy-yielding.
