Health Sciences 1001A/B Lecture Notes - Lecture 6: Dietary Fiber, Cruciferous Vegetables, Unsaturated Fat
13 Apr 2018
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Document Summary
Nutrition: the science of food and how the body uses it in health and disease. Essential nutrients: substances the body must get from foods because it cannot manufacture them at all or fast enough to meet its needs: include proteins, fats, carbohydrates, vitamins, minerals, and water. Macronutrient: an essential nutrient required by the body in relatively large amounts. Micronutrient: an essential nutrient required by the body in minute amounts. Digestion: the process of breaking down foods in the gastrointestinal tract into compounds the body can absorb. Kilocalorie: a measure of energy content in food; one kilocalorie represents the amount of heat needed to raise the temperature of one liter of water by one degree celsius; commonly referred to as a calorie. Protein: an essential nutrient; a compound made of amino acids that contains carbon, hydrogen, oxygen, and nitrogen. Legumes: vegetable such as peas and beans, that are high in fiber and are also important sources of protein.
