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Role of Nutrients in Health: Carbs, Lipids, Proteins, Vitamins, Minerals, Water - Prof. Lo, Study notes of Chemistry

An overview of nutrition, its role in maintaining health and preventing chronic diseases, and the six classes of essential nutrients: carbohydrates, lipids, proteins, vitamins, minerals, and water. Learn about their functions, energy yielding properties, and health benefits.

Typology: Study notes

Pre 2010

Uploaded on 12/13/2009

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ClinSci 09.08.09
What you eat & Why
Nutrition –science of food nutrients & substances; their action, interaction & balance in relation to health & disease
Provide energy, building blocks, has specific biological function, regain normal function when restored to
diet
Study nutrition to maintain health
Chronic disease risk:
oDisease of heart (29%)
oCancer (22%)
oStroke (7%)
oDiabetes (5%)
6 Classes of nutrients
Carbohydrates
Lipids
Proteins
Vitamins
Minerals
water
Carbs
Composed of carbon, hydrogen, oxygen
Major source of fuel
Monosaccharide (glucose)
Simple & complex
Dietary fiber
Energy yielding (4kcal/gram)
Lipids
Carbon, hydrogen, fewer oxygen
Triglycerides (fats & oils)
Unsaturated fatty acids
Saturated fatty acids
Essential fatty acids
Energy yielding fats & oils (9kcal/gram)
Cholesterol
Phospholipids
Proteins
Carbon, hydrogen, fewer oxygen
Energy yielding (4kcal/gram)
9 essential amino acids
11 nonessential amino acids
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ClinSci 09.08.

What you eat & Why

Nutrition –science of food nutrients & substances; their action, interaction & balance in relation to health & disease  Provide energy, building blocks, has specific biological function, regain normal function when restored to diet  Study nutrition to maintain health  Chronic disease risk: o Disease of heart (29%) o Cancer (22%) o Stroke (7%) o Diabetes (5%) 6 Classes of nutrients  Carbohydrates  Lipids  Proteins  Vitamins  Minerals  water Carbs  Composed of carbon, hydrogen, oxygen  Major source of fuel  Monosaccharide (glucose)  Simple & complex  Dietary fiber  Energy yielding (4kcal/gram) Lipids  Carbon, hydrogen, fewer oxygen  Triglycerides (fats & oils)  Unsaturated fatty acids  Saturated fatty acids  Essential fatty acids  Energy yielding fats & oils (9kcal/gram)  Cholesterol  Phospholipids Proteins  Carbon, hydrogen, fewer oxygen  Energy yielding (4kcal/gram)  9 essential amino acids  11 nonessential amino acids

Vitamins  Enable chemical reactions  Fat & water soluble  Yield no energy  Compose of various elements Minerals  Inorganic substances  Function in cellular processes, nervous system, water balance, structural systems  Not destroyed during cooking  Trace minerals  Major minerals  electrolytes Water  hydrogen, oxygen  majority of our body weight  found in foods  yields no energy  recommended intake: 9-13 cups/day  functions o solvent, lubricant, medium for transport Phytochemicals  chemicals in plants o not essential nutrients  provide significant health benefits  found in fruits & veggies, also chocolate, wine, beer Calorie – measurement of energy, amount of heat Hunger – physical biological drive Appetite – psychological drive KCAL/GRAM -Carbs – 4kcal/gram -Protein – 4kcal/gram -Alcohol – 7kcal/gram -Fat – 9kcal/gram