HLSC 1F90 Lecture Notes - Lecture 10: Physical Examination, Sterol, Cardiovascular Disease
Document Summary
The science of foods and the substances they contain. Used by the body for maintain, growth and repair. Nutrition is one of several factors contributing to health. Can prevent or reduce the risk for diseases. Primary deficiency causes by inadequate diet or secondary deficiency caused by problem inside the body. Diet needed to maintain health and reduce risk of diseases requires a variety of foods that contain nutrients. Alcohol does contain energy, although it is not a nutrient. Amount of energy (heat) required to raise 1kg (1l) of water by 1 degree at sea level. 1: alcohol (7kcal per g, carbohydrates and protein (4 kcal per g) carbohydrates. Major dietary sources are sugars (mono- and disaccharides) starch (digestible polysaccharides) fiber (non digestible polysaccharide) simplest unit is glucose (considered essential) lipids. Light radiation, heat) minerals subdivided into major (>100 mg/day) and trace (<100 mg/day) 16 which are all essential water is a nutrient and essential supports many body functions ex.
