NUTR 2105 Lecture Notes - Lecture 1: Overconsumption, Dietitian, Overnutrition
10 Apr 2017
School
Department
Course
Professor
Document Summary
The #1 reason we eat is taste* Factors that in uence our diet: habit (lunch time), tradition (fasting), social interactions, convenience and availability, positive/negative associations, emotions ( boredom, depression, anxiety, and stress), values and political/environmental concerns, body weight and image, and nutritional bene ts. Functional food*: a food that provides health bene ts beyond its composition. i. e. whole foods, oatmeal (carries ber). Forti ed foods*: has a certain nutrient added to give a health bene t. i. e. calcium forti ed orange juice. Phytochemical: non-nutrient found in plants. what protects plants in their environment. present in organic foods, not as high in conventional foods. Organic (contains carbon): vitamins, lipids, proteins, carbohydrates. Macronutrients: yield energy/calories. includes carbs, proteins, and fat: carbohydrate = 4kcal/g, protein = 4kcal/g, fat = 9kcal/g (higher energy density) * Micronutrients: vitamins, and minerals. do not yield energy. Essential nutrient*: your body cannot make it, so you have to eat it. i. e. water.
