BPK 110 Chapter Notes - Chapter 1: Monounsaturated Fat, Polyunsaturated Fat, Nutrient Density

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goldgerbil543

11 Aug 2012

School

Simon Fraser University

Department

Biomedical Physio & Kines

Course

BPK 110

Professor

Gina Whitaker

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Document Summary

Nutrition-the science of foods and their components, their actions within the body, relationships to health and disease, and the social, economic, cultural, and psychological implications of eating. Nutrients-substances in food that provides energy and structure to the body and regulates body processes. Supply energy through calories (the amount of energy provided by food) Essential nutrients-nutrients that must be consumed in the diet because it cannot be made by the body or cannot be made in sufficient quantities to maintain body functions. Non-essential nutrients-nutrients our body can make based on other nutrients. Nutrient density-a measure of nutrients provided by food relative to its calorie content. Nutrients our body does not need at the moment. The macronutrients-nutrients needed by the body in large amounts. Most important nutrient making up 60% of an adult"s body weight. Must be constantly replaced by water obtained from our diet. Organic compounds-substances that contain carbon bonded to hydrogen. Monounsaturated fat, polyunsaturated fat (abundant in plant oils)

Related Questions

Chapter 12 ( The Science of Nutrition)looks at nutrients involved in blood health and immunity. Whichnutrients are important here, and why? What should one eat toenhance their immunity?
The nutrition debate in this chapter focuses on one of thesenutrients- zinc- and its role (helpful or not?) in fighting thecommon cold. What do you think? Support your answer.
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I am an ESL student. I am doing a research on a new disease. Following is the introduction of our research. It is really important, I will use it to apply for approval and funding.
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"Micronutrient deficiencies can lead to many severe diseases such as anemia, pellagra, osteomalacia or impaired cognitive development. There are more than 2 billion people worldwide affected by micronutrient malnutrition. In Vietnam, regardless of economic growth improvements in recent years, micronutrient deficiencies still remain the major public health problem. Especially, the issue is even more detrimental in ethnic minorities due to their poverty, backward eating habit and insufficient nutritional knowledge.

From April 2011, an idiopathic disease called inflammatory palmoplantar hyperkeratosis (IPPH) syndrome has caused 20 deaths among 300 hospitalized patients in Ba To, a rural district of Quang Ngai province in central Vietnam. Ba To is a remote mountainous district highly populated by ethnic minorities whose main occupations are farming. Most of households had been continuously consuming moldy rice stored in poor conditions from previous harvests. Of the cases known to have died, 62.8% of patients were admitted with malnutrition and wasting syndrome. We hypothesized that micronutrient deficiencies are the risk factors of high incidence of IPPH syndrome in ethnic minorities. Therefore, we aim to study the micronutrient status and the adequacy of micronutrient intake in ethnic minorities. This study also investigates the association of socioeconomic status, lifestyle factors and living environment of ethnic minorities with their micronutrient malnutrition. Subsequently, a research-based community intervention will be conducted to prevent and control outbreak of IPPH syndrome in Ba To district."

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BPK 110 Chapter Notes - Chapter 1: Monounsaturated Fat, Polyunsaturated Fat, Nutrient Density

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