HNSC 1200 Chapter Notes - Chapter 1: Food Energy, Nutraceutical, Food Science

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Food, nutrition and the environment (the interrelationships) notes. Define the common terms in food science and nutrition listed in the course notes. List the six classes of nutrients and their division into two subgroups. Differentiate between essential, non-essential and conditionally essential nutrients. Define calorie and recall the food energy provided by carbohydrates, protein, fat and alcohol. Define phytochemical, functional food and nutraceutical and discuss their potential role in health. Any solid or liquid material consumed by a living organism that maintains life and growth. Nutrients are substances the body uses for the growth, maintenance and repair of its tissues. There are 6 classes of nutrients that can be divided into 2 groups: Other nutrients (or non-energy the body can use the energy they containing) contained) Minerals: within the 6 classes of nutrients, there are essential, conditionally essential and non-essential nutrients. Essential nutrients: the nutrients that the body cannot make for itself from other raw materials: ex.

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