HUN 2201 Study Guide - Midterm Guide: Dietary Reference Intake, Refined Grains, Omega-3 Fatty Acid

• School: University of Florida
• Department: Food Science and Human Nutrition
• Course: HUN 2201
• Professor: Laura Acosta

Document Summary

Topic 1: nutrition: define nutrition, organic, classes of nutrients. Nutrition- the science of foods and the nutrients and other substances they contain, and the study of the actions within the body, a broader definition includes the social, economic, cultural and psychological implications of food and eating. Classes of nutrients: carbohydrates, lipids (fats, proteins, vitamins, minerals, water, know the energy density of each macronutrient. 4 kcal/gram- carbs (starches and sugars) and proteins. 9 kcal/gram- fats (lipids: be able to explain the functions of the three macronutrients. All three macronutrients provide energy to the body! Carbs- preferred source of energy for the body. Lipids- another source of energy; can store energy in the body; used in structure and function of the cells in the body. Proteins- do everything; structural/mechanical functions, enzymes, hormone receptors, antibodies, fluid balance, source of glucose when carbs are deficient: know the acceptable macronutrient distribution ranges for each macronutrient.