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

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

Key Definitions (continued)

Micronutrient -- nutrient needed in small amounts

Macronutrient -- nutrient needed in relatively large amounts

Plant-based chemicals that don’t act inthe same way as classical nutrients

BUT

may help prevent chronic diseases likecancer and coronary heart disease.

Functions of Nutrients

Body structureEnergy (kilocalories, kcal)

lipids (fats) alcohol carbohydrates proteins vitamins/minerals/water

Functions, cont.

Regulation of biochemical reactions

Note: there is a “beneficial range” for nutrient intake

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