[NFS 230] - Final Exam Guide - Everything you need to know! (61 pages long)

• School: Drexel University
• Department: Nutrition & Food Science
• Course: NFS 230
• Professor: Dardarian Nyree

Document Summary

Nutrition: the science of the nutrients in foods and their actions within the body. Food: products from plants or animals taken into the body to yield energy and nutrients for the maintenance of life and the growth and repair of tissues. Chronic disease: disease characterized by slow progression and long duration, heart disease, diabetes, cancer. Diet: the food and beverages a person consumes. Energy: the capacity to do work, energy in food is chemical energy and the body converts the chemical energy to mechanical, electrical or heat energy. Nutrients: chemical substances obtained from food and used in the body to provide energy, structural materials, and regulating agents to support growth, (cid:373)ai(cid:374)te(cid:374)a(cid:374)(cid:272)e, a(cid:374)d repair of the (cid:271)ody"s tissues, may reduce risk of disease. Six classes of nutrients: water, carbs, lipids, protein, vitamins, minerals. Minerals are the simplest of nutrients: each mineral is a chemical element. Inorganic (not containing carbon or pertaining to living organisms)