ENS 200 Lecture 1: Nutrition Day 1
27 Sep 2016
School
Department
Course
Professor
Document Summary
Nutrition- consumption and bodily processing of foods. Foods- plants and animals that contain nutrients. Nutrients- compounds in foods that sustain physiological functioning. Q: strongest driver of food: a: taste. Flavor: complex science taste and smell, attributes- salt, sweet, bitter, etc, subjective measure, irreplaceable in food research. Texture: physics and math based, textural attributes: hardness, crispiness, chewiness, flakiness, instruments are pretty valid, drives snacks and foods r&d. Costs: food is a substantial portion of total gross income, protein most expensive nutrients, meat and vegetables group most expensive to meet recommendations, grains least expensive food group, foods along the processing continuum are proportionally more expensive. How: wash, cut/peel, combine in a recipe, cook, style. Technical definition: voluntary and purposeful bodily movement that is produced by contraction of skeletal muscles and increases energy expenditure. Kinesiology: the study of all movement. Self sufficiency: activities of daily living (adls) Basic and instrumental: home maintenance, derives people of independent living.
