HLTH 230 Chapter Notes - Chapter 1: Health Canada, Trans Fat, Saturated Fat
25 Sep 2016
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Document Summary
Unit 1 overview of human nutrition and healthy diet planning. Basis for food choices driven by experiences rather than nutritional content. Food choice based on likes, positive/negative associations, habits, social interactions, economics/availability/convenience, values, body image. Nutrients are 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 body tissues. Nutrients can influence immunity and disease processes. 6 classes of nutrients: carbs, proteins, lipids, vitamins, minerals, water (only macros are energy yielding = provide kcalories) A kcalorie is a unit by which energy is measured (1kcal = amount of heat necessary to raise the temperature of 1kg of water at 1 degree celcius) A calorie is 1/1000 of a kilocalorie. Carbs and protein provide 4kcal/gram; fats provide 9kcal/gram (fat is the most energy dense but carbs are an important energy-yielding nutrient)
