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Introduction to Nutrition and Food Science
Nutrition--All interactions between a living thing and the food it eats
Includes physiological and biochemical interactions
As well as social, cultural, economic and technological factors
Key Definitions
Nutrient -- specific (chemical) substance in food needed for growth, reproduction, and health maintenance.
45 essential nutrients --must be supplied in the diet because not made by the body
Key Definitions (continued)
Micronutrient -- nutrient needed in small amounts
Macronutrient -- nutrient needed in relatively large amounts
Plant-based chemicals that don’t act inthe same way as classical nutrients
BUT
may help prevent chronic diseases likecancer and coronary heart disease.
Functions of Nutrients
Body structureEnergy (kilocalories, kcal)
lipids (fats) alcohol carbohydrates proteins vitamins/minerals/water
Functions, cont.
Regulation of biochemical reactions
Note: there is a “beneficial range” for nutrient intake
Malnutrition
Poor nutritional status resulting from deficiency, excess or imbalance of nutrient intake Undernutrition Overnutrition
Note: exact relation between diet and some chronic diseases difficult to determine