HLSC 1F90 Lecture Notes - Lecture 16: Trans Fat, Dietary Reference Intake, Dietary Fiber

• School: Brock University
• Department: Health Sciences
• Course: HLSC 1F90
• Professor: Kelli-an Lawrance

Document Summary

Cfg groups food as: grain products, vegetables and fruit, milk and alternatives, mean and alternatives. Cfg advises people to eat a certain number of servings from each group based on a scientific, physiological understanding of human nutritional requirements. Nutrients include: carbohydrates, lipids (fats, protein, vitamins, minerals, water. Nutrients can be classified as: essential vs. non-essential, macronutrient vs micronutrients, energy-producing vs. non-energy producing. Essential nutrients are substances the body must get from food because it cannot manufacture them at all or fast enough to meet its needs. ~50 essential nutrients, including: water, various vitamins, various minerals, certain amino acids (building blocks of protein, certain fatty acids. Nonessential nutrients are substances the body can make in sufficient quantities: example: cholesterol. Macronutrients are required in large amounts: carbohydrates, lipids (fats, protein, water. Micronutrients are required in small amounts: vitamins, minerals. Energy-producing nutrients provide energy to the body: carbohydrates, lipids (fats, protein. Non-energy-producing nutrients assist in releasing energy from energy-producing nutrients: vitamins, minerals, water.