FSN 101 Lecture Notes - Lecture 1: Trans Fat, Dietary Fiber, Dietary Supplement
16 Feb 2016
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Document Summary
Average person will eat ~700,000 meals (60 tons of food) Flavor, texture, appearance, early influences, routines & habits. Hunger: physiological drive to find food & eat (internal cue) Appetite: psychological influences that encourage us to find food & eat (external cue) Science that link food to health & disease. Human organism ingests, digests, absorbs, transports, & excretes food substances. Replacing the nutrient restores normal function or a nutrient our body cannot make or cannot make in sufficient quantities. Nutrition is a lifestyle factor that is important for maintaining optimal health. Modifiable risk factor: something you can change (diet, exercise, smoking) Non-modifiable risk factor: cannot change (gender, race, age) Major form of fat in food, key energy source & fat storage in the body. Saturated all single bonds, no double bonds (solid at room. Composed of the elements: carbon, hydrogen, oxygen, & nitrogen. Components in blood, cell membranes, enzymes, & immune factors. More easily excreted from body; easily destroyed by cooking.
