LIFESCI 2N03- Final Exam Guide - Comprehensive Notes for the exam ( 174 pages long!)

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Published on 30 Nov 2017
Department
McMaster
LIFESCI 2N03
FINAL EXAM
STUDY GUIDE
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Chapter 1: An Overview of Nutrition
1.1 Food Choices
Nutrition: The science of foods and the nutrients they contain, ad their actions within the
body (ingestion digestion, absorption, transport, metabolism, and excretion)
Preference
Habit
Ethnic Heritage or Tradition
Social Interactions
Availability, Convenience, and Economy (Rising Food Costs)
Positive and Negative Associations (bday parties or develop aversions and
dislike foods they ate when they felt sick or forced to eat as punishments by
parents)
Emotions
Values (Religion, Political Views, Environmental Concerns)
Body Weight and Image
Nutrition and Health Benefits (Foods that provide health benefits beyond their
nutrient contributions are called Functional Foods> Whole foods, Modified
foods, Fortified Foods with added nutrients or phytochemicals (nonnutrient
compounds found in plant-derived foods that have biological activity in the body)
like Orange juice fortified with calcium.
1.2 The Nutrients
Nutrients in Foods and in the body
-Nutrient Composition of Foods: Water> carbs, lipids, proteins> tiny residues of vitamins,
minerals
-Nutrient Composition of the Body: 60% Water> Fat (18 to 21 percent for young men, 23 to 26
percent for young women)> Protein, carbohydrate, minerals of the bone> vitamins and other
minerals.
-Chemical Composition of Nutrients: Minerals (Chemical Element) or water are both inorganic
nutrients that don’t contain carbon, the other 4 nutrients (carbs, lipids, proteins, vitamins) all
contain carbon and are organic nutrients.
-Essential Nutrients are needed from foods when it can’t be produced by the body
The Energy-Yielding Nutrients: Carbohydrate, Fat, and Protein
-Energy measured in kCal
-Since fat provides more
energy/g, it has a higher
energy density (kCal/g)
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Nutrient Density: the More nutrients and the fewer Kcal, the higher the nutrient density is.
-Alcohol: 7Kcal/g
-Other than providing energy, these 3 nutrients provide raw materials for building body’s tissue,
and regulates activities such as digestion and energy metabolism.
The Non-Energy-Yielding Nutrients: Vitamins, Minerals, and Water
-Supports the production of energy
-Vitamins facilitate the release of energy from carbs, fats, and protein and help with every
activity in body like help replace old blood cells.
-16 Minerals essential with some used for structures of bones, teeth, and influences fluids
balance and distributions,
-Water provides an environment for reactions in body, and supplies the medium for transport of
vital materials to cells and carry waster away.
1.3 The Science of Nutrition
The science of nutrition is the study of the nutrients and other substances in foods and the
body’s handling of them.
Conducting Research: Quantitative vs Qualitative Studies
-Quantitative Research
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Document Summary

Nutrition: the science of foods and the nutrients they contain, ad their actions within the body (ingestion digestion, absorption, transport, metabolism, and excretion) Availability, convenience, and economy (rising food costs) Positive and negative associations (bday parties or develop aversions and dislike foods they ate when they felt sick or forced to eat as punishments by parents) Nutrient composition of foods: water> carbs, lipids, proteins> tiny residues of vitamins, minerals. Nutrient composition of the body: 60% water> fat (18 to 21 percent for young men, 23 to 26 percent for young women)> protein, carbohydrate, minerals of the bone> vitamins and other minerals. Chemical composition of nutrients: minerals (chemical element) or water are both inorganic nutrients that don"t contain carbon, the other 4 nutrients (carbs, lipids, proteins, vitamins) all contain carbon and are organic nutrients. Essential nutrients are needed from foods when it can"t be produced by the body. Since fat provides more energy/g, it has a higher energy density (kcal/g)

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