Basic Nutrition FST 307 Chapter 1

Basic Nutrition

• This course, FST 307, covers basic nutrition.
• Chapter 1 introduces basic nutrition.
• Chapter 1.1 defines food, nutrients, nutrition, and diet.
• Nutrition is a study of nutrients and their interactions.
• Nutrition is the process of ingestion, digestion, absorption, utilization, and excretion of food substances.
• Nutrients are nourishing substances in foods necessary for growth, development, and maintenance of body function.
• Chapter 1.2 describes factors affecting food choices.

Composition of Foods

• Six classes of essential nutrients: carbohydrates, protein, fat, vitamins, minerals, and water.
• Non-essential nutrients include phytochemicals and food additives.

Carbohydrates

• Carbohydrates are categorized as simple or complex, and fiber.
• Simple carbohydrates and complex carbohydrates are examples.

Protein

• Protein foods include meat, poultry, and fish.

Fat/Lipids

• Fats are classified as saturated or unsaturated.
• Essential fatty acids are a type of unsaturated fat.

Vitamins

• Vitamins are chemical substances essential for specific bodily functions.
• Humans need 13 different vitamins.

Minerals

• Minerals are chemical substances essential for many bodily functions.
• Humans need 15 different minerals.

Water

• Most people need about 10 cups of water daily.

Energy Producing Nutrients

• Carbohydrates, protein, and fat provide energy.
• Carbohydrates provide 4 kcal/gram, Fat: 9kcal/gram, Protein: 4kcal/gram.

Non-energy Producing Nutrients

• Vitamins, minerals, and water are non-energy producing.

Factors That Influence Food Selection

• Factors include culture, customs, food symbolism, religious beliefs, nutrition knowledge and beliefs, health concerns, attitudes and values, food preferences, food taste, hereditary, family familiarity, dietary quality, food cost, convenience, level of hunger, food availability, and health status.

Basic Regulation of Food Intake

• Hunger prompts eating.
• Satiation signals the body to stop eating.
• Satiety is the lack of hunger.
• Appetite is psychological desire.

Influences in Food Intake

• Postabsorptive influences include nutrients entering the blood, signaling the brain about their availability.
• Postingstive influences occur after food enters the digestive tract, triggering stretch receptors and influencing hormones.
• Cognitive influences are related to other people, special occasions, fullness awareness, favorite foods, time of day, abundance of food supply.
• Physiological influences relate to empty stomach, gastric contractions, absence of nutrients in the small intestine and specific hormones and chemicals.
• Sensory influences are based on taste, sight, smell or sound.

Factors of Food Intake

• Internal factors influencing food include digestive organ function, central nervous system function, conditions like anorexia and trauma.
• External factors influencing food intake include stress, mood, social situation, time of day, sensory properties of food, cultural background, and environment, such as social and climatic conditions.

Human Body Composition

• Body composition consists of roughly 60% water.
• Fat (23-31%), carbohydrates, proteins, vitamins, and minerals make up the rest of the body.

Basic Systems in Human Body

• Digestive systems: digest and absorb food; elimination of undigested food eliminates nutrients.
• Circulatory systems: vascular; heart, arteries, veins, capillaries; portal vein carries blood from intestines to the liver, and the hepatic vein carries blood from liver to heart.
• Excretory systems: remove waste from the body. Kidneys remove urea and excess water soluble nutrients, skin removes through perspiration, and lungs remove CO2 through respiration.
• Storage systems: store nutrients from food. Fat (adipose tissue) stores nutrients, short-term storage of glucose(muscles, liver, blood) store glucose. Vitamins and minerals are stored in the liver. Other nutrients are stored in individual cells.
• Control Systems: regulate body functions, examples include: nervous system regulating acid secretion in the stomach, insulin and glucagon regulating blood glucose level, and thyroid regulation of metabolic rate.

This quiz covers the essential concepts of basic nutrition as introduced in Chapter 1 of FST 307. You'll explore key definitions, the composition of foods, and the different classes of nutrients. Test your knowledge on nutrients, their functions, and factors influencing food choices.