NTDT200 Lecture Notes - Lecture 1: Nutritional Genomics, Telomere, Malnutrition

• School: University of Delaware
• Department: Nutrition and Dietetics
• Course: NTDT200
• Professor: Soucy, Irene

Document Summary

Nutrition- study of human behaviors related to food and eating. Science of the nutrients in foods and actions within bodies. Functional foods: foods that have a potentially beneficial effect(beyond nutrient contributions) i. e. enriched, enhanced, etc. Phytochemicals- compounds found in plants that are beneficial to health. Essential: must be supplied through the diet and are the nutrients that the body cannot produce i. e. water, linoleic oil. Nonessential: present in food not required and manufactured by body i. e. cholesterol. Macronutrients: include carbohydrates, fats, proteins, and water. Micronutrients: vitamins and minerals and are not a source of energy. Standard unit to measure energy provided by food. Digestion- extracts macronutrients, micronutrients, and phytochemicals from food. Malnutrition: includes both over and under nutrition. Inadequate, excessive, or unbalanced nutrient intake can result in malnutrition. Nutritional genomics- how nutrients affect the activities of genes and how genes affect the interactions between diet and disease.