HLSC 1F90 Lecture Notes - Lecture 15: Trans Fat, Blood Sugar, Insulin
16 Feb 2017
School
Department
Course
Professor
Document Summary
Cfg groups food as: grain products, vegetables and fruit, milk and alternatives, meat and alternatives. Cfg advises people to eat a certain number of servings from each group based in a scientific, physiological understanding of human nutritional requirements. Carbohydrates, lipids(fats), protein, vitamins, minerals, water nutrients can be classified as: Essential nutrients are substances the body must get from foods because if cannot manufacture them at all or fast enough to meet its needs. 50 essential nutrients including: water various vitamins various minerals certain amino acids(building blocks of protein) certain fatty acids. Non essential nutrients are substances the body can make in sufficient quantities (e. g cholesterol) Macronutrients are required in large amounts: carbohydrates lipids(fats) protein water. Micronutrients are required in small amounts: vitamins minerals. Energy producing nutrients to the body: carbohydrates lipids protein. Non energy producing nutrients assist in releasing energy from energy producing nutrients: vitamins minerals water.
