medically, any substance that the body can take in and assimilate that will enable it to stay alive and to grow; the carrier of nourishment; socially, a more limited number of such substances defined as acceptable by each culture. Show
The study of the nutrients in foods and in the body; sometimes also the study of human behaviours related to food the foods (including beverages) a person usually eats and drinks. Components of food that are indispensable to the body's functioning. They provide energy, serve as building material, help maintain or repair body parts, and support growth. The nutrients include water, carbohydrates, fat, protein, vitamins, and minerals. Malnutrition (definition) Any condition caused by excess or deficient food energy or nutrient intake or by an imbalance of nutrients. Nutrient or energy deficiencies are classed as forms of undernutrition; nutrient or energy excesses are classed as forms of overnutrition. Reasons why we choose the food we do: -advertising (food and beverage sales is BIG business) Nutritional Genomics (definition) The science of how nutrients affect the activities of genes and how genes affect the activities of nutrients. energy-yielding nutrients: -carbs, fat, protein Essential Nutrients (definition) The nutrients the body cannot make for itself (or cannot make fast enough) from other raw materials; nutrients tat must be obtained from food to prevent deficiencies. Amount of calories in a gram of: fat= 9 calories per gram Functions of nutrients (5): -obtain energy non-energy-yielding nutrients: -water Can a person live on just supplements? -elemental diets are intended to supply people with digestive diseases (or comas) for a short period of time, but are not intended to be continuous. The five attributes to a nutritious diet: 1. Variety These foods are generally considered to form the basis of a nutritious diet. Also called "whole foods". Milk and milk products; meats and similar foods such as fish and poultry; vegetables, including dried beans and peas; fruit; and grains. Enriched foods/Fortified Foods: Foods to which nutrients have been added. If the starting material is a whole, basic food sch as milk or whole grain, the result may be highly nutritious. If the starting material is a concentrated form of sugar or fat, the result may be less nutritious. restaurant foods that are available within minutes after customers order them-- traditionally, hamburgers, french fries, milkshakes; more recently, salads and other vegetable dishes as well. These foods may or may not meet people's nutrient needs, depending on the selections made and on the energy allowances and nutrient needs of the eaters. A term that reflects an attempt to define as a group the foods known to possess nutrients or nonnutrients that might lend protection against diseases. However, all nutritious foods can support health in some ways. a term that has no legal definition, but is often used to imply wholesomeness a term used to describe a product that has been isolated from food, often sold in pill form and believed to have medicinal effects. understood to mean foods grown without synthetic pesticides or fertilizers. In chemistry, however, all foods are made mostly of organic (carbon-containing) compounds. foods composed of parts of whole foods, such as butter (from milk), sugar (from beets or cane), or corn oil (from corn). Partitioned foods are generally overused and provide few nutrients with many calories. foods subjected to any process, such as milling, alteration of texture, addition of additives, cooking, or others. Depending on the starting material and the process, a processed food may or may not be nutritious. foods used frequently or daily, for example, rice (in East and Southeast Asia) or potatoes (in Ireland). If well chosen, these foods are nutritious. This ensures that people eat adequate amounts of food that provide the body with sufficient energy and adequate amounts of all nutrients to keep people healthy. This ensures that a given diet is balanced with nutrients from all food groups. Calorie (kiloCalorie) control: Management of food energy intake (avoids over consumption of energy) a measure of the amount of nutrients a food provides relative to the amount of energy it provides foods that provide energy but have little other nutritional value. (cotton candy, beer, french fries, etc.) Avoiding extremes of energy or nutrient consumption. consuming a wide selection of different foods (important because different foods differ in the nutrients they are rich in, avoids over consumption of contaminants, and it keeps the diet interesting. -compare disease rates among population groups -useful for testing hypotheses that are unethical to test on humans -Facilitate the study of the effects of nutrients or other components on cells grown in a laboratory They are small-scale epidemiological studies that compare one group of a population with a condition to a control group that does not have the condition -They are controlled studies used to examine the effects of an intervention on particular health parameters They are studies in which neither the researcher nor the subjects know which group is the experimental and which is the control What term describes the components of food that are indispensable?Basic nutrients are those that are supplied by food that the body needs and includes the six classes (carbohydrates, fats, proteins, vitamins, minerals, and water).
What type of nutrient is needed by the body and must be supplied by food?The six essential nutrients are vitamins, minerals, protein, fats, water, and carbohydrates.
What are the components of food that provide nourishment and help your body function?There are 6 main nutritional components of food which are: carbohydrates, proteins, fats, vitamins, minerals, and water. Carbohydrates, proteins, and fats are considered macronutrients and are what provide you with calories, or what I refer to as energy.
What is the general term for components in food that provide fuel for the body to grow be maintained and remain healthy?Macronutrients, or macros, are essential nutrients the body needs in large quantities to remain healthy. Macronutrients provide the body with energy, help prevent disease, and allow the body to function correctly. There are three main types of macronutrients: proteins, fats, and carbohydrates.
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