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Canada (161,538)
HNSC 1200 (46)
Snehil Dua (46)
Chapter 1

HNSC 1200 Chapter 1: Topic 1.1

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Human Nutritional Sciences
HNSC 1200
Snehil Dua

Unit 1: Food, Nutrition and the Environment (The Interrelationships) Notes Course Materials Food and Nutrition Common Definitions Learning Objectives: 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 alcohol
 Define phytochemical, functional food and nutraceutical and discuss their potential role in health
 Course Notes: 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 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) contained) Carbohydrates Water OS98 Fat Vitamins Protein 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. 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
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