FNN 111 Study Guide - Midterm Guide: Glycogen, Lipid Bilayer, Chyme

• School: Ryerson University
• Department: Nutrition and Food
• Course: FNN 111
• Professor: Jessica Reingold

Document Summary

Chapter 1: role of nutrition in our health. Nutrition: study of food including how food nourishes our body and influences our health relatively new discipline focuses on supporting wellness and preventing and treating chronic diseases. Diseases in which nutrition plays some role: osteoporosis: medical condition when bones become brittle/fragile from loss of tissue (vitamin d, osteoarthritis: degeneration of joint cartilage and underlying bone, cancer: disease caused by uncontrolled division of abnormal cells. Diseases with strong nutritional component heart disease obesity type 2 diabetes high bp. Nutritional deficiencies scurvy nutrient toxicities (e. g. adek poisoning) iron-deficiency anemia pellagra = niacin (b3) deficiency. Nutrients: chemicals in foods that are critical to growth and function / substance that provides nourishment essential for growth and maintanence of life: measured in kilojoules (kj) or kilocalories (kcal) Kilocalorie: amount of energy required to raise temp. of 1kg of water by 1oc, 1kcal = 4. 184kj.