HLTH 230 Study Guide - Dietary Reference Intake, Kcal-Tv, Peanut Butter

• School: Queen's University
• Department: Health Studies
• Course: HLTH 230
• Professor: Jeffery Lalonde

Document Summary

The science of foods and nutrients and other substances they contain. Their actions within the body, including ingestion, digestion, absorption, transport, excretion. Social, economical, cultural, and physiological implications of food and eating. Products derives from plants or animals that can be taken into the body to produce energy and nutrients for the maintenance of life and growth and repair of tissues. Certain food choices depend on: preferences, habit, ethnic heritage, social interactions, emotions, availability/convenience, nutrition, health benefits. The food and beverages a person eats and drinks. Chemical substances obtained from food and used in the body to provide energy. Maintenance and repair of body tissues: body contains, carbohydrates, protein, and minerals. Classes of nutrients: carbohydrates, lipids (fats, proteins, vitamins, minerals, water. Macronutrients: required in large amounts per day (grams) Micronutrients: required in small amounts (milligrams) Essential nutrients: nutrients a person must obtain from food because the body cannot make enough on its own.