HUN 2201 Lecture Notes - Lecture 1: Salivary Gland, Esophagus, Fluid Balance

• School: University of Florida
• Department: Food Science and Human Nutrition
• Course: HUN 2201
• Professor: Von Castel- Roberts Kristina

Document Summary

Scientific study of food and how it nourishes the body and influences health through interactions between food and living organisms. Process of nourishing; sum of processes by which organism takes in and uses food substances. Social, economic, cultural, and psychological implications of food and eating. Chemical substances obtained from food and used by the body. Function to regulate body processes, contribute to cell and body structure, supply energy. 9 amino acids and conditionally essential ones. Most essential nutrient from foods ands beverages. Glucose (energy to cells), lipids (fat stores energy), proteins (excess for energy) Lipids (cell membrane), protein (in connective tissue and muscle), minerals (bones and teeth) Energy metabolism, protein synthesis, glucose regulation, fluid balance. Food availability, dietary choice, intake, digestion, absorption, transport. Absorption: movement of smaller pieces into circulation. Transport: movement of nutrients to body cells. Chemical processes: enzymes hydrolyze nutrients into smaller units. Physical processes: chew to physically breakdown food. Circular and longitudinal muscles of gi tract involved.