Foods and Nutrition 1021 Lecture Notes - Lecture 1: Nutrition, Nutrient, Food Energy

• School: Western University
• Department: Foods and Nutrition
• Course: Foods and Nutrition 1021
• Professor: Noelle Martin

Document Summary

Malnutrition: includes deficiencies, imbalances, and excess of nutrients, which can take a toll on health overtime. The nutrients in food support growth, maintenance, and repair of the body. Choice of diet influences long-term health within the range set by genetic inheritance. Nutrition has little influence on some diseases but strongly affects others. It holds great promise for advances in nutrition science. Personal life choices, such as staying active or using tobacco or alcohol, also affect health. The body requires six kinds of nutrients: water, carbohydrates, fat, protein, vitamins, and minerals. Those that contain carbon are organic (carbohydrates, fat, protein, vitamins). Energy-yielding nutrients: the body can use the energy stored in the carbon-carbon bonds that contain. Vitamins and minerals provide no energy but assist in all body processes (regulator nutrients). Essential nutrients: must ingest or deficiencies will develop. Food and nutrient quantities are measured in grams.