HLTH 230 Lecture Notes - Dietary Reference Intake, Nutrient Density, Food Energy

• School: Queen's University
• Department: Health Studies
• Course: HLTH 230
• Professor: Kyra Pyke

Document Summary

Nutrition: the science of the nutrients in foods and their actions within the body. A broader definition includes the study of human behaviors related to food and eating. Chronic diseases: diseases characterized by slow progression and long duration. Examples include heart disease and some cancers. (chronos = time) Diet: the foods and beverages a person eats and drinks. Functional foods: foods that contain bioactive components that provide health benefits beyond their nutrient contributions. Some phytochemicals have biological activities in the body. Nutrients: chemical substances obtained from food and used in the body to provide energy, structural materials and regulating agents to support growth, maintenance and repair of the body"s tissues. They may also lower risk of some diseases. ** six classes of nutrients: carbohydrates lipids (fat) Inorganic: not containing carbon or pertaining to living things. Organic: in chemistry, a substance or molecule containing carbon-carbon bonds or carbon-hydrogen bonds. Energy-yielding nutrients: carbohydrate (4 kcal/g), fat (9kcal/g), and protein (4 kcal/g)