Foods and Nutrition 1030E Chapter Notes - Chapter 1: Riboflavin, Niacin, Thiamine
16 Oct 2017
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Nutrients (classes: carbohydrates (organic, lipids/fats (organic, proteins (organic, vitamins (organic, minerals (inorganic, water (inorganic) Nutrients: chemical substanecs obtained from food, used in body to provide energy, structural materials & regulating agents to support growth, maintenance and repair of body tissues; may also reduce risk of some diseases. Essential nutrients: nutrients obtained from food, that the body cannot make or make in sufficient quantities to meet physiological needs (indenspensable nutrients) Macronutrients: carbohydrates, fats & proteins; body requires in large amounts (yield energy: carbohydrates: 4kcal/gram, proteins: 4kcal/gram, fats: 7kcal/gram. *alcohol yields 7 kcal/gram, not considered nutrient, interferes w/ body growth, maintenance & repair. Micronutrients: vitamins & minerals; required only in small amounts (do not yield energy) Joule: international unit for measuring food energy, measure of work energy: to convert kcalories to kilojoules, multiply by 4. 2, to convert kilojoules to kcalories, multiply by 0. 24. Energy density: measure of energy food provides relative to the amount of food; (kcal/gram)
