Chp 1 Food Choices: Nutrients & Nourishment Flashcards
Nutrition
The science of foods and their components (nutrients and other substances), including the relationships to health and disease; processes within the body; and the social, economic, cultural, and psychological implications of eating.
Neophobia
A dislike for anything new or unfamiliar.
What are the two most important elements in the selection of food?
The taste and texture.
Nutrients
Any substances in food that the body can use to obtain energy, synthesize tissues, or regulate functions.
Essential nutrients
Substances that must be obtained from the diet because the body cannot make them or cannot make adequate amounts of them.
What are the six classes of nutrients in food?
Carbohydrates, fats, proteins, vitamins, minerals and water.
Phytochemicals
Substances in plants that may posses health-protective effects, even though they are not essential for life.
Antioxidant
A substance that combines with or otherwise neutralizes a free radical, thus preventing oxidative damage to cells and tissues.
What are the three general functions of the six classes of nutrients?
Provide energy (fuel), regulate body processes, and contribute to body structures.
Macronutrients
Nutrients such as carbohydrate, fat, or protein, that are needed in relatively large amounts in the diet.
Micronutrients
Nutrients such as vitamins and minerals, that are needed in relatively small amounts in the diet.
Organic substances
Any compound that contains carbon, such as carbohydrates, lipids, proteins and vitamins.
Inorganic substances
Any substance that does not contain carbon, such as minerals and water.
Carbohydrates (Organic)
A major source of energy for body functions. Compounds, including sugars, starches, and dietary fibers.
Lipids (Organic)
A group of fat-soluble compounds that include triglycerides, sterols, and phospholipids.
