Class Notes for Nutrition at University of Guelph (U OF G)

What is nutrition: the science that studies how food nourishes our bodies and influences our health. Why is nutrition important: one of the several fac

Required in amounts less than 100 mg per day. Trace elements have been very difficult to study as they are difficult to remove from the diet. Involved

No fat or added sugar, light rye bread omega-3 egg all natural mozzarella cheese extra virgin olive oil uncured black forest ham. Cup of 1% partially s

When first discovered, called vitamin-p", p = pigment. Vitamin concept later dismissed subclass of polyphenols sub-group of low molecular weight polyph

What are vitamins: organic molecules that we need to eat for our bodies to function well, we talk about vitamins being either water-soluble or fat-solu

Very important component of hemoglobin (contains some units of iron atoms bound to a heme group) Heme- in meat, poultry, fish and seafood. It"s in a he

Are made of long strings of amino acids. There is some protein in grain products (3-5g) There is little protein in vegetables and fruit. So small of am

Renewed interest due: anti-oxidant capacities, numerous potential beneficial human health effects. >8,000 phenolic structures known commom structural f

Also called cholecalciferol or calcitriol (active form) Conditionally essential- can make it if we get enough exposure to sunlight. Vitamin d is import

Vitamins are organic molecules our body needs in order to function (organic) Minerals are inorganic molecules (from periodic table) our body needs in o