BIO 111 Lecture Notes - Lecture 1: Isoflavones, Carbohydrate, Radiant Energy
24 Dec 2020
School
Department
Course
Professor
Document Summary
The science that links foods to health and disease. It includes the processes by which the human organisms ingests, digests, absorbs, transports, excretes food substances, and uses food substances. Components of food that are indispensable to the proper functioning of the body. These account for about 2/3 of all deaths in north america. Obesity- second leading cause of preventable death in north america. Lipids (fats)- macronutrient, energy containing, contain calories. Nutrients that our bodies cant make or cant make in sufficient amounts. By age 65 you"ll have eaten 70,000 meals (50 tons of food) You"ll spend nearly 4 years of your life eating by 80 yrs. old. Foods you choose have a cumulative effect on your health. Any condition caused by a deficiency or excess of nutrient intake. Only tobacco use has a bigger effect on your health. Many of the nutritionally related diseases are chronic and take years to show up clinically.
