Health Sciences 1002A/B Chapter Notes - Chapter 5: Homeopathy, Probiotic, Rancidification

• School: Western University
• Department: Health Sciences
• Course: Health Sciences 1002A/B
• Professor: Anita Cramp

Document Summary

Nutrition: the science of food and how the body uses it in health and disease. Essential nutrients: substances the body must get from foods because it cannot manufacture them at all or fast enough to meet its needs. Includes proteins, fats, carbohydrates, vitamins, minerals, and water. Proteins: 4 calories/gram, function: forms important parts of muscles, bone, blood, enzymes, cell membranes and hormones. Repairs tissues, regulates water and acid-base balance, helps in growth, supplies energy: major sources: meat, fish, eggs, poultry, milk products, legumes and nuts. Carbohydrates: 4 calories/gram, function: supply energy to brain, nerve, muscle and blood cells, main source: grains, fruit, vegetables, milk. Fats: 9 calories/ gram, function: supplies energy, insulates, supports and cushions organs, medium for fat-soluble vitamins, main sources: animal foods, grains, nuts, seeds, fish, vegetables. Vitamins: function: promote specific chemical reactions, main sources: fruits, vegetables, grains, meat and dairy products.