NUTR 313 Lecture Notes - Lecture 1: Phytochemical, Food Science
Document Summary
Input: foods: grains - sub by refinement. Meat (beans and nuts included) - sub by fat and source (plant vs. animal). Dairy, meat, and oil groups can have both plant and animal sources: nutrients (or supplements): extracted from foods and made in a lab; vitamins and minerals, Classified by quantity needed in diet: macronutrients: needed in gram quantities. No caloric value, vitamins and minerals regulates/enables chemical body processes. Classified by essentiality: essential nutrients: body cannot make them in adequate amounts. 2) omission leads to decline in biological function. 3) replacing will restore normal biological function: non-essential: body can synthesize from other nutrients or do not need in sufficient amounts. Classified by carbon content: organic: containing carbon-carbon or carbon-hydrogen bonds (sources of fuel, inorganic: no carbon (waters and minerals), phytonutrients: only some discovered. the active compounds in these foods are extracted and made into natural supplements.
