1. Fundamentals of Nutrition NTR 300
Dr. Lorna Shepherd

2. 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

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

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

5. 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

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

7. Energy Yielding Nutrients
Carbohydrate
Protein
Lipids

8. Non-Energy Yielding Nutrients:
Vitamins
Minerals
Water

9. 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.