HPRO 3250 Chapter Notes - Chapter 1: Sucralose, Inflammatory Bowel Disease, Maltose

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Nutrition is the science that studies food and how food affects our body and our health. Nutrition is an important component of health and is strongly associated with physical activity. One goal of a nutritious diet is to prevent nutrient-deficiency diseases, such as scurvy and pellagra; a second goal is to lower the risk for chronic diseases, such as type 2 diabetes and heart diseases. Both nutrient-deficiency diseases and chronic disease linked to over nutrition are types of malnutrition found in developed and developing nations. The six classes of nutrients found in food are carbohydrates, lipids or fats, proteins, vitamins, minerals and water. Carbohydrates, lipids and proteins are referred to as energy-yielding nutrients, as they provide our bodies with the energy necessary to thrive. Carbohydrates are the primary energy source for our bodies; fats are a source of fat-soluble vitamins and essential fatty acids and act as energy storage molecules; and proteins support tissue growth, repair and maintenance.

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