BIOL1008 Study Guide - Final Guide: Korotkoff Sounds, Phospholipid, Autocrine Signalling

• School: University of Sydney
• Department: Biology
• Course: BIOL1008
• Professor: Many Professors over the Course

Document Summary

Nutrition science: a multidisciplinary area of study that covers the role of food and nutrients in health and disease, across the lifespan. Nutrition: the process of nourishing or being nourished, especially the process by which a living organism assimilates food and uses it for growth and for replacement of tissues. Undernutrition: poverty, ignorance, war, disrupted societies, decrease in development, compromises immune system, vicious cycle. Overnutrition: overconsumption of food/macronutrients coupled with low physical activity/stress/alcohol/smoking, obesity, type 2 diabetes, cancers, chronic ncds, often undernutrition of micronutrient. Obesity: a condition of abnormal or excessive fat accumulation in the adipose tissue to the extent where health is impaired. Optimum nutrition: adequate, balanced, prudent diets, healthy, normal development, high quality of life, satisfies energy requirements (macronutrients), reduces risk of disease, safe to consume, provides adequate micronutrients. Polysaccharides (starch, fibre: fats and oils (20-35%) Polyunsaturated fatty acids (linoleic, a-linoleic, arachidonic, eicosapentaenoic, docahexanoic: protein (15-25%) Amino acids (aliphatic, aromatic, basic, sulfur-containing acidic)