HSS 2342 Lecture Notes - Lecture 1: Nutrition, Niacin, Epigenetics

• School: University of Ottawa
• Department: Health Sciences
• Course: HSS 2342
• Professor: Keir J Menzies

Document Summary

Molecular nutrition (the study of interactions between nutrients and various intracellular and extracellular molecules) is one of the most rapidly developing fields in nutritional science. 6 classes of nutrients, water (60-70% of body), mineral, lipid, polysaccharides, vitamins, proteins. Micro-nutrients, energy supporting, but do not produce energy. If we o(cid:373)it thi(cid:374)gs fro(cid:373) our diet, it does(cid:374)"t (cid:373)ea(cid:374) we are (cid:374)ot getti(cid:374)g it non-essential, body can make it naturally. Essential nutrients no body process to naturally create it. Alcohol has 7 kcal/g of energy (more than carbs and proteins) Available energy from a bean burrito with cheese. High acid), and heat (how we prep our food dictates how many vitamins are available to us) Sometimes you get more vitamins when you cook your food. Cooking corn releases niacin for us, therefore cooked corn is better for us than raw corn. There"s (cid:373)ore to our diet tha(cid:374) just these 6 essential molecules, study of nutrition is young.