NUTR 225 Ch. 1

the study of food, including how food nourishes our bodies and how food influences our health

The absence of disease physically, emotionally, occupationally, and spiritually.

Nutrition and physical activity

Consumption, Digestion, Absorption, Metabolism, Storage, Excretion

Psychological, food safety, global food supply, and cultural

Chemicals in foods that are critical to human growth and function

carbohydrates, fats and oils, proteins, vitamins, minerals, water

nutrients required in relatively large amounts and provide us with energy; carbohydrates, fats and oils, proteins.

nutrients required in smaller amounts; vitamins and minerals

Amount of energy required to raise the temperature of 1g of water by 1℃

kilocalorie (kcal)

• 1) Primary source of fuel for the body
• 2) provide 4 kcal/g
• 3) found in grains (wheat, rice), vegetables,
• 4) fruits, and legumes

• 1) composed of lipids
• 2) provide 9 kcal/g
• 3) source of fat-soluble vitamins and essential fatty acids

• 1) chains of amino acids
• 2) 4 kcal/g, not primary energy source
• 3) source of nitrogen

• Building cells and tissues
• Maintaining bones
• Repairing damage
• Regulating metabolism
• Fluid balance

• Vitamins and minerals

• organic molecules that assist in regulating body processes
• - Fat-soluble vitamins (A, D, E, and K)
• - Water-soluble vitamins (C and B)

inorganic substances required for body processes

100mg/day of Calcium, phosphorus, magnesium, sodium, potassium, chloride.

<100mg/day of iron, zinc, copper, iodine, and fluoride

• 1) Estimated Average Requirement (EAR)
• 2) Recommended Dietary Allowance (RDA)
• 3) Adequate Intake (AI)
• 4) Tolerable Upper Intake Level (UL)