FOOD20003 Lecture Notes - Lecture 1: Nutrient, Red Blood Cell

• School: University of Melbourne
• Department: Food Science
• Course: FOOD20003
• Professor: ken Ng

Document Summary

Nutrition is the science of foods and the nutrients they contain and their actions within the body (including ingestion, digestion, absorption, transport, metabolism and excretion) Also includes the social, economic, cultural and psychological implications of food and eating. 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. Food choices can significantly affect our health and are influenced by multiple factors, including: Social interacts, such as special events, customs and holidays where food is involved. Can only eat what"s available and what you can afford. Personal values related to ethical treatment of animals and the planet. Positive and negative associations with food choice such as: Nutrition and health benefits of foods, such as whole, modified or fortified foods. Also contain contaminants and phytochemicals that don"t have a known essential function or contain energy.