HLSC 2P91 Lecture Notes - Lecture 1: Magnesium, Potassium Chloride, Iodine
23 Sep 2016
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Document Summary
The science of foods and the substances they contain. Used by the body for growth, repair, and maintenance. Nutrition is one of several factors contributing to health. Nutrition can prevent some diseases and reduce risks for others. Energy producing vs. non-energy producing: essential vs. nonessential. Obtained from diet, body can"t make or can"t make enough e. g. water. Body can make in sufficient quantities e. g. cholesterol: macro- and micronutrients. Vitamins, minerals: energy producing and non-energy producing. Carbohydrate, fat, and protein:process called metabolism (week 8) Vitamins, minerals, and water:aid or assist in energy production. Expressed in units of kilocalories (kcal or cal) Amount of energy (heat) required to raise 1 kg (1 l) of water by 1 c at sea level. Measure the energy provided by food applied the first law of thermodynamics (energy can be transformed but cannot be created or destroyed) Note: paying close attention to units, you can convert between kcal and g for each macronutrient.
