HNSC 1210 Lecture Notes - Lecture 1: Health Promotion, Threonine, Histidine
18 Oct 2014
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Document Summary
Nutrition for health and changing lifestyles: lecture 1. The study of: nutrients in foods, how nutrients are used in the body, human behaviors related to food. Diet: the foods and beverages a person usually eats and drinks. Genetics and nutrition affect health conditions in varying ways. Nutritional genomics: science of how nutrients affect the activities of genes and how genes affect the activity of nutrients. Biggest cause of death cancer, used to be heart disease but now there have been many that have decreased. Eight essential amino acids: threonine, valine, tryptophan, isoleucine, leucine, lysine, phenylalanine, methionine. Two essential fatty acids: linoleic acid, linolenic acid. Vitamins: three fat soluble (a, e, d), 1 conditional (k, all water soluble, minerals (all) Food energy measured in calories: carbs 4 cal/g, proteins 4 cal/g, fat 9 cal/g, alcohol 7 cal/g. One calories s amount of heat/energy enough to raise one liter of water one degree.
