Introduction to Nutrition and Nutritional Sciences

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The course outline is reviewed.
This includes an explanation of key topics, assignments, grading policies, and course expectations.
The course outline may cover topics related to the following areas:
- Course objectives
- Assessment methods
- Required readings
- Class schedule
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- Late policy

Nutritional sciences encompass a multidisciplinary field that explores the role of food and nutrients in health.
It focuses on understanding the mechanisms by which nutrients affect the body and developing strategies for optimal dietary intake.
The field encompasses various aspects, including:
- Food composition and its effect on the body
- Factors influencing dietary choice
- Nutritional deficiencies and their consequences
- The impact of diet on disease prevention and management

Nutrient: A chemical compound or element found in food that is essential for the body's functions.
Essential nutrients: Nutrients that the body cannot produce on its own and must be obtained from food.
Macronutrients: Nutrients needed in larger amounts for energy production and tissue building - these include carbohydrates, proteins, and fats.
Micronutrients: Nutrients needed in smaller amounts for regulating various bodily processes - these include vitamins and minerals.
Energy: The ability to perform work, measured in kilocalories (kcal) or calories (cal).
Dietary reference intakes (DRIs): General guidelines for nutrient intake, tailored to various life stages and groups.
Recommended Dietary Allowances (RDAs): The average daily nutrient intake level sufficient to meet the requirements of most healthy people.
Adequate Intake (AIs): The recommended average daily intake for nutrients when there isn't enough scientific evidence to establish an RDA.
Tolerable Upper Intake Levels (ULs): The highest level of daily nutrient intake that is likely to pose no risk of adverse health effects for most individuals.

Calories (kcal) are the units used to measure the energy content of food.
They represent the amount of heat required to raise the temperature of 1 gram of water by 1 degree Celsius.
Carbohydrates provide 4 kcal per gram, proteins yield 4 kcal per gram, and fats provide 9 kcal per gram.

Food security: Access to safe, nutritious food in sufficient amounts for an active and healthy life.
Food insecurity: Limited access to adequate food in a consistent and reliable manner.
Malnutrition: A state of inadequate or excessive nutrient intake, leading to health problems.
Overnutrition: Excessive consumption of calories and nutrients, contributing to obesity and chronic diseases.

Physiological factors: Hunger, satiety, body composition, and individual nutrient needs.
Psychological factors: Mood, emotions, and stress.
Sociocultural factors: Traditions, customs, family influences, and social norms.
Environmental factors: Availability, accessibility, affordability, and advertising.

The instructor's name, email address, office location, office hours, and phone number are provided in the course outline.

The course outline covers the course syllabus, assessment details, grading criteria, and learning outcomes.
Weekly course topics and required readings are outlined in the course schedule.
The course has a mandatory textbook and a recommended supplementary textbook.

There are assignments due throughout the semester, including one midterm exam, a final exam, and a group project.
The specific dates and deadlines for all assessments are listed in the course schedule.

The instructor outlines the policies for attendance, late submissions, and academic honesty.
Any questions or concerns about the course outline need to be addressed to the instructor.

Nutritional sciences is the study of food and its impact on the body.
This field investigates the nutrient content of food, how nutrients are digested and absorbed, and how nutrients function within the body.
The scope also includes the relationship between food, diet, and health, including disease prevention, weight management, and athletic performance.

Nutrient: A chemical substance found in food that is necessary for our body to function.
Essential Nutrients: Nutrients that cannot be produced by the body and must be obtained from food.
Phytochemicals: Non-nutritive compounds found in plants that have potential health benefits.
Macronutrients: Nutrients that are required in large amounts, including carbohydrates, proteins, and fats.
Micronutrients: Nutrients that are required in smaller amounts, including vitamins and minerals.
Diet: The food and beverages that we consume regularly.
Malnutrition: A condition that occurs when the body does not receive enough or too much of a particular nutrient, leading to health problems.

Calorie: A unit of energy that our bodies require to function.
Basal Metabolic Rate (BMR): The number of calories our bodies burn at rest.
Dietary Reference Intakes (DRIs): A set of guidelines that recommend daily amounts of essential nutrients for different age and gender groups.
Recommended Dietary Allowance (RDA): The estimated average requirement (EAR) plus 2 standard deviations, covering nearly all (97.5%) of healthy individuals in a population.
Adequate Intake (AI): A recommended daily intake for nutrients when there is insufficient scientific evidence to establish an RDA.
Tolerable Upper Intake Level (UL): The highest daily intake level of a nutrient that is likely to pose no risk of adverse effects to almost all individuals.
Dietary Guidelines for Americans: A set of recommendations for healthy eating patterns, developed by the U.S. Department of Agriculture (USDA) and the Department of Health and Human Services (HHS).

Physiological needs: Hunger, thirst, and the body's demand for specific nutrients influence food choices.
Psychological needs: Emotional states like stress, boredom, and happiness can also impact food choices.
Social and cultural factors: Social norms, cultural traditions, and personal beliefs around food affect dietary preferences.
Economic factors: Food availability, affordability, and income level play a significant role in deciding what people can eat.
Environmental factors: Availability of healthy food choices in a community, access to grocery stores, and exposure to food marketing campaigns all influence dietary decisions.