Food, Nutrition and the Environment
(The Interrelationships) Notes
Food and Nutrition Common Definitions
Define the common terms in food science and nutrition listed in the course note
List the six classes of nutrients and their division into two subg oups
Differentiate between essential, non-essential and conditionally essential nutri nts
Define calorie and recall the food energy provided by carbohydrates, protein, fat and
Define phytochemical, functional food and nutraceutical and discuss their potential role in
Definition of Food
Any solid or liquid material consumed by a living organism that maintains life and gro th
Supplies energy, carrier of nutrien s
Can be processed or raw
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 grou s:
Energy Providing (meaning that Other Nutrients (or non-energy
the body can use the energy they containing)
Carbohydrates Water OS98
• Within the 6 classes of nutrients, there are essential, conditionally essential and non-essential
Essential Nutrients: The nutrients that the body cannot make for itself from other raw
▪ Ex. Minerals and the essential fatty acids linolenic acid and linoleic.
◦ Conditionally Essential Nutrients: Some nutrients are conditionally essential, meaning that the
body cannot make enough to meet the requirements for health.
▪ Ex. The amino acid histidine during periods of growth
◦ Non-essential Nutrients: These are nutrients that the body can make for itself, so does not
have to rely on our food intake.
▪ Ex. some amino acids and some fatty acids
Measuring Food Energy
Food energy is measu