NUTR 2050 Chapter Notes - Chapter 1: Nutrient, Avocado, Isoleucine
29 Jan 2017
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Week 1: Introduction
Chapter 1 Pg. 2-36
Week of January 9th
Principles of Human Nutrition
Principle 1: Food is a basic need of humans
Principle 2: Food provides energy (calories), nutrients, and other substances needed for growth and
health
Principle 3: Health problems related to nutrition originate within cells
Principle 4: Poor nutrition can result from both inadequate and excessive levels of nutrient intake
Principle 5: Humans have adaptive mechanisms for managing fluctuations in food intake
Principle 6: Malnutrition can result from poor diets and from disease states, genetic factors, or
combinations of these causes
Principle 7: Some groups of people are at higher risk of becoming inadequately nourished than others
Principle 8: Poor nutrition can influence the development of certain chronic diseases
Principle 9: Adequacy, variety, and balance are key characteristics of healthy dietary patterns
Principle 10: There are no “good” or “bad” foods
- Principle 1: Food is a basic need of humans, is related to Maslow’s hierarchy of needs
Nutrients: Chemical substances in foods that are used by the body for growth and health
Food Security: Access at all times to sufficient supply of safe, nutritious foods
Food insecurity: Limited or uncertain availability of safe, nutritious foods, or the ability to acquire
them in socially acceptable ways
Calorie: A unit of measure of the amount of energy supplied by food. Also known as the
“kilocalorie” (kcal) or the “large calorie”
- In the United States, 14.3%, and in Canada 7.7% of people experience food insecurity
The Six Categories of Nutrients
Carbohydrates
- Chemical substances in foods that consist of a single sugar molecule or multiples of sugar
molecules in various forms. Sugar and fruits, starchy vegetables, and whole grain products are
good dietary sources
Proteins
- Chemical substances in foods that are made up of chains of amino acids. Animal products and
dried beans are examples of protein sources
Fats (Lipids)
- Components of food that are soluble in fat but not in water. They are more properly referred
to as lipids. Most fats are composed of glycerol attached to three fatty acids. Oil, butter,
sausage, and avocado are examples of rich sources of dietary fats
Vitamins
- Fourteen specific chemical substances that perform specific functions in the body. Vitamins
are present in many foods and are essential components of the diet. Vegetables, fruits, and
grains are good sources of vitamins
Minerals
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- In the context of nutrition, minerals consist of 15 elements found in foods that perform
particular functions in the body. Milk, dark, leafy vegetables and meat are good sources of
minerals
Water
- An essential component of the diet provided by food and fluid
Essential and Nonessential Nutrients
Essential Nutrients
- Substances required for growth and health that cannot be produced or produced in sufficient
amounts by the body. They must be obtained from the diet.
- Essential Nutrients include:
- Carbohydrates
- Certain Amino Acids (Building blocks of Protein, Contain Nitrogen)
- Histidine
- Isoleucine
- Leucine
- Lysine
- Methionine
- Phenylalanine
- Threonine
- Tryptophan
- Valine
- Linoleic acid and alpha-linolenic acid (essential fatty acids)
- Vitamins
- Minerals
- Water
Nonessential Nutrients
- Nutrients required for growth and health that can be produced by the body from other
components of the diet
- Present in food and the body but they do not have to be part of our diets
Essential Amino Acids
- Amino acids that cannot be synthesized in adequate amounts by humans and therefore must
be obtained from the diet. Also called Indispensable amino acids
Nonessential Amino Acids
- Can be readily produced by humans from components of the diet. Also referred to as
Dispensable Amino Acids
Requirements for Essential Nutrients
- All humans require the same set of essential nutrients, but the amount of nutrients needed
varies based on:
- Age
- Body size
- Gender
- Genetic traits
- Growth
- Illness
- Physical activity
- Medication use
- Pregnancy and lactation
- Can vary each day (from cups to micrograms)
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find more resources at oneclass.com
Document Summary
Principle 1: food is a basic need of humans. Principle 2: food provides energy (calories), nutrients, and other substances needed for growth and health. Principle 3: health problems related to nutrition originate within cells. Principle 4: poor nutrition can result from both inadequate and excessive levels of nutrient intake. Principle 5: humans have adaptive mechanisms for managing fluctuations in food intake. Principle 6: malnutrition can result from poor diets and from disease states, genetic factors, or combinations of these causes. Principle 7: some groups of people are at higher risk of becoming inadequately nourished than others. Principle 8: poor nutrition can influence the development of certain chronic diseases. Principle 9: adequacy, variety, and balance are key characteristics of healthy dietary patterns. Principle 10: there are no good or bad foods. Principle 1: food is a basic need of humans, is related to maslow"s hierarchy of needs.
