NUTR 3210 Lecture Notes - Lecture 1: Phenylalanine, Omega-3 Fatty Acid, Pyridoxine
14 Feb 2017
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Document Summary
Science of food and food systems, their nutrients and other constituents, and their interactions within and between all relevant biological, social, and environment systems. Nutritional sciences involve five different perspectives: broad and integrative discipline uses evidence from biochemistry, molecular biology, physiology, etc, strives to achieve a comprehensive understanding of nutrients and other constituents in food in relation to health. Chemical that is required for optimal metabolism, but that cannot be synthesized or cannot be synthesized rapidly enough, to meet the needs of an animal or human for one or more physiological functions. Two subjects are researched/observed for a defined period of time. Such two subjects must share similar characteristics. One subject goes through intervention (experimental) and the other will not (control). Iron, folate, and/or vitamin b12- low red blood cell volume which decreases oxygen transport (anemia). Red blood cell flow is important for growth and cognitive development.
