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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.
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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