Fundamentals of Nutrition NTR 300

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Presentation transcript:

Fundamentals of Nutrition NTR 300 Dr. Lorna Shepherd

Nutrition Overview Objectives Define nutrients Identify the major nutrition components of a diet; their sources, function and metabolism Carbohydrates, protein, lipids, vitamins, minerals, water Describe the American diet Identify appropriate nutrition goals

Diet: What we eat consistently on a daily basis over a period of time. Shaped by food habits we develop Healthy or unhealthy

Characteristics of a Balanced Diet: Nutrient Dense Adequacy Portion Control Variety Essential Nutrients

Nutrition Nutrition The science of foods and its components; their interactions, including digestion, absorption, assimilation and excretion Food provides the nutrients needed for fuel, building and maintaining body cells

Essential nutrients Substances essential for health that the body cannot make or cannot make in sufficient quantity to meet bodily needs.

Energy Yielding Nutrients Carbohydrate Protein Lipids

Non-Energy Yielding Nutrients: Vitamins Minerals Water

Non- Nutritive Components of plant foods: Phytochemicals: Include carotenes & lycopene Confer protection against some cancers. Some studies show improved immune function and decreases in inflammatory processes.