HE101 Lecture Notes - Lecture 6: Dietary Fiber, Vitamin Deficiency, Adipose Tissue
Document Summary
Nutrition study of relationship between essential elements of foods and physiological function. Traditionally associated with dietary deficiency malnutrition. Currently associated with overconsumption poor eating habits, overweight and obesity. Nutrients are chemical substances obtained from food and used by the body to: provide energy and structural materials, support growth, maintenance and repair of tissues, prevent diseases of malnutrition. 6 classes of nutrients: proteins, fats, carbohydrates energy yielding, vitamins, minerals, water. Macronutrients: protein, fat, carbohydrate energy yielding nutrients, body needs them in large quantities (measured in grams) Micronutrients: vitamins and minerals, body needs them in smaller quantities (measured in milligrams (mg. ) or micrograms (ug) Too little time to plan, shop, prepare and sit down to proper meals. Energy is measured in kilocalories (kcals: the amount of heat energy needed to raise the temperature of 1kg of water 1 degree, 1kcal = 1000 calories. Amount of energy available in foods depends on how much carbohydrate, fat and protein it contains.
