NUTR 2050 Chapter Notes - Chapter 1: Galactose, Glycerol, Sucrose
1 Jun 2018
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CHAPTER 1 pg 2-36
Introduction
• Interdisciplinary science focused on the study of how foods and other food constituents affect
health
Principles of the Science of Nutrition
• Food is a basic need for humans
o People who meet food needs at all times experience food security
o Food insecurity exists when the availability of safe, nutritious foods is limited or
uncertain
• Foods provide energy, nutrients, and other substances needed for growth and health
Caloric Content
Fat:
1 gram = 9 Calories
Protein:
1 gram = 4 Calories
Carbohydrates:
1 gram = 4 Calories
Alcohol:
1 gram = 7 Calories
o Eating for calories
o Nutrients are chemical substances in food that the body uses for a variety of functions
▪ Support tissue maintenance and repair, and ongoing health
o Essential nutrients
▪ Nutrients that cannot be manufactured within the body
• Carbohydrates, certain amino acids, vitamins, minerals, water
o Nonessential nutrients
▪ Present in food and used by the body
• Cholesterol, creatine, glucose
o Requirements for essential nutrients
▪ Varys based on
• Age, body size, gender, genetic traits, growth, illness, physical activity,
medication use, pregnancy and lactation
o Dietary intake standards
▪ Dietary reference intakes
• Nutrient intake standards for healthy people
▪ Recommended dietary allowance
• Levels of essential nutrient intake judged to be adequate to decrease
the risk of chronic illness
• Adequate intakes
o Based on less conclusive scientific information
• Estimated average requirements
o Estimated to meet the requirements of half the healthy
individuals in a group
• Tolerable upper intake levels
o Upper limits of nutrient intake compatible with health
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