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Introduction to Nutrition and Food Science
Nutrition--All interactions between a living thing and the food it eats
Includes physiological and biochemical interactions
As well as social, cultural, economic and technological factors
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Key Definitions
Nutrient -- specific (chemical) substance in food needed for growth, reproduction, and health maintenance.
45 essential nutrients --must be supplied in the diet because not made by the body
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Key Definitions (continued)
Micronutrient -- nutrient needed in small amounts
Macronutrient -- nutrient needed in relatively large amounts
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Plant-based chemicals that don’t act inthe same way as classical nutrients
BUT
may help prevent chronic diseases likecancer and coronary heart disease.
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Functions of Nutrients
Body structureEnergy (kilocalories, kcal)
lipids (fats) alcohol carbohydrates proteins vitamins/minerals/water
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Functions, cont.
Regulation of biochemical reactions
Note: there is a “beneficial range” for nutrient intake
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Malnutrition
Poor nutritional status resulting from deficiency, excess or imbalance of nutrient intake Undernutrition Overnutrition
Note: exact relation between diet and some chronic diseases difficult to determine
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