HN&F 171 Notes PDF

Module One: Overview of Nutrition What influences food choices -​ Preferences, habit, ethnic heritage and regional cuisines, social interactions, marketing, availability (convenience and economy), positive and negative associations, emotions, values, body weight and health,...

Module One: Overview of Nutrition What influences food choices -​ Preferences, habit, ethnic heritage and regional cuisines, social interactions, marketing, availability (convenience and economy), positive and negative associations, emotions, values, body weight and health, nutrition Nutrition : the study of how food nourishes the body and influences health -​ Includes the processes of ingestion, digestion, absorption, transport, metabolism, and excretion -​ Important because proper nutrition supports wellness -​ More than the absence of disease and contributes to physical, emotional, and spiritual health Food : any substance the body can take in and assimilate to produce energy, stimulate growth, and maintain life Six classes of nutrients 1.​ Carbohydrates : composed of carbon, hydrogen, and oxygen, energy is 4 kcal/g, monosaccharides (monomer), disaccharide (two monosaccharides), and polysaccharides (chains of monomers) -​ Fiber : substance in plant foods that are not digested by the processes that take place in the stomach or small intestine -​ Increases feeling of being full, and can be fermented by microbes in the large intestine -​ Starch : storage form of carbohydrates in food 2.​ Proteins : composed of carbon, hydrogen, oxygen, and nitrogen, energy density is 4 kcal/g, amino acids are the building blocks of proteins (polymers) -​ There are 9 essential amino acids (must have them in our diets), and 11 non-essential amino acids 3.​ Vitamins : composed of carbon, hydrogen, nitrogen, oxygen, sulfur, etc, do not contribute to energy, but are fat soluble (vitamins A, D, E, and K) and water soluble (vitamins C and B) so they convert molecules into energy and enable chemical reactions to occur in the body 4.​ Minerals : inorganic substances that do not yield energy, but are required to function in cellular processes, nervous system function, water balance, and structural support -​ Trace minerals are not needed as much as major minerals → based on dietary need where trace