NFS 207 Lecture 1: 9_5_2014 Chapter 1
14 Nov 2015
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Document Summary
Food- the nutrients and substances therein, and their actions, interactions, & balance in relation to health and disease. Processes- by which an organism ingests, absorbs, transports, utilizes, excretes: *food sciences- different shelf life of the nutrients and packaging, developing recipes with lower minerals, *dietetics- applied nutrition, developing diets and adjusting food intake and. Human nutrition: the relationship between. : humans and their sources of nourishment, within the interacting contexts of physiological, biochemical, psychological and social implications. Food: provides energy and materials needed to build and maintain cells. Nutrients: nourishing substances we must obtain from food: why study nutrition, health, well-being, performance, and reduced disease risk. Short term: enhance wellness; improve cognitive & physical performance; reduce illnesses. (vitamin dificiency-more acceptable to colds) Long term: reduce risk factors of chronic diseases: risk factors: ~heart attacks, cancer, cardiovascular, diabetes, alzheimer"s, kidney- all disease that nutrients have a large role in because of the deficiency.
