LIFESCI 2N03 Lecture Notes - Lecture 1: Tachycardia, World Health Organization, Dietitian
Document Summary
Nutrition: the science of foods and the nutrients they contain, ad their actions within the body (ingestion digestion, absorption, transport, metabolism, and excretion) Availability, convenience, and economy (rising food costs) Positive and negative associations (bday parties or develop aversions and dislike foods they ate when they felt sick or forced to eat as punishments by parents) Nutrient composition of foods: water> carbs, lipids, proteins> tiny residues of vitamins, minerals. Nutrient composition of the body: 60% water> fat (18 to 21 percent for young men, 23 to 26 percent for young women)> protein, carbohydrate, minerals of the bone> vitamins and other minerals. Chemical composition of nutrients: minerals (chemical element) or water are both inorganic nutrients that don"t contain carbon, the other 4 nutrients (carbs, lipids, proteins, vitamins) all contain carbon and are organic nutrients. Essential nutrients are needed from foods when it can"t be produced by the body. Since fat provides more energy/g, it has a higher energy density (kcal/g)