EXCI 251 Chapter Notes - Chapter 7: Glycemic Load, Polyunsaturated Fat, Dietary Fiber

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25 Apr 2015
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Nutrition: the science of food and how the body uses it in health and disease. Essential nutrients: substances the body must get from food because it cannot manufacture them at all or fast enough to meet its needs. These nutrients include proteins, fats, carbohydrates, vitamins, minerals, and water. Digestion: the process of breaking down foods in the gastrointestinal tract into compounds the body can absorb. Macronutrients: essential nutrients required by the body in relatively large amounts. Micronutrients: essential nutrients required by the body in minute amounts. Kilocalorie: a measure of energy content in food; 1 kilocalorie represents the amount of heat needed to raise the temperature of 1 liter of water 1 c; commonly referred to as a calorie. Protein: an essential nutrient; a compound made of amino acids that contains carbon, hydrogen, oxygen, and nitrogen. Legumes: vegetables such as peas and beans that are high in fibre and are also important sources of protein.

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