HSC 180 Lecture Notes - Lecture 4: Nutrient, Cardiovascular Disease, Calorie
4 May 2020
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Document Summary
Nutrition: scientific study of food and its physiological functions. Nutrients: chemicals the body derives from food and requires for energy, growth, and survival. The amount of energy required to raise the temperature of 1 kilogram of water by 1 degree celsius. Metabolism: the sum of all chemical reactions occuring in body cells, including those that break large molecules down into smaller molecules. Six major classes of nutrients found in food. Macronutrients = carbs, fats, proteins, and water. Carbohydrates, fats, and proteins = energy -yielding nutrients. 2 categories for carbohydrates: simple carbohydrates and complex carbohydrates. The more you consume added sugars - there is a direct link to cardiovascular disease. Carbohydrates: a macronutrient class composed of carbon, hydrogen, and oxygen that is the body"s universal energy source. Simple carbohydrates: the most basic unit of carbohydrates, consisting of one or two sugar molecules. Added sugars: sugars not naturally present in foods or beverages but added during processing or preparation.
