Chapter 1: The Food on Your PlateHow Do We Define Nutrition?The science that studies the interaction between the body's function and health○Nutrition•Define nutrition, nutrient, essential nutrient, non-essential nutrient, calorieA substance that the body requires for energy, regulation of body processes and structure○Nutrient•Must be acquired by diet (foods and fluids)○Body is unable to make an adequate amount to meet needs○Essential nutrient•Body can make inadequate amounts (to meet needs)***○Non-essential nutrient•Scientific unit used to measure energy○Calories used to measure food energy are kilocalories (kcal)○Calorie•List the 3 broad functions of nutrientsSix essential nutrients•Nutrients that provide energy○Nutrients that don't provide energy but do assist with regulating body processes and/or providing structure○Two broad classes•Classifying NutrientsIdentify nutrients that are macronutrients and those that are micronutrientsList nutrients that yield energyCarbohydrates○Fat○Gives caloriesProtein○Water (essential macronutrient but not energy-yielding by itself)○Macronutrients - nutrients that provide energy = energy yielding nutrients•Vitamins○Minerals○Micronutrients - do not give energy•OF THE MACRONUTRIENTS determine which are energy-yielding○UNDERSTAND DIFFERENCE/DISTINCT between macronutrients and micronutrients•Define macronutrient and micronutrientThe PRIMARY function - provides energy•Includes sugars, starches and fibers•Amount of energy yielded - provides 4 calories (kcal) per gram○Composed of the elements carbon, oxygen and hydrogen•Macronutrients: CarbohydratesKnown as fats•Macronutrients: Lipids Nutrition Page 1Known as fats•Type of lipid most commonly consumed in diet - triglyceride○Includes triglycerides (common dietary fat), phospholipids and sterols•Provides energy○All three broad functionsInvolved with structure/function and regulation in the body○9 kcal per gram○Functions•Common sources include foods: such as oils and butter•Therefore more energy○Composed of carbon, oxygen, and hydrogen (same as carbohydrates), but contains twice as many hydrogen atoms as a carbohydrate•Unique element - also contains nitrogen (primarily)○Not found in carbohydrates/lipids○Composed of carbon, oxygen and hydrogen•Support growth○Maintenance and repair of tissue○Primary purpose:•Body will prefer to use protein for growth development, maintenance/repair than to use for energy•Also a source of energy, provides 4 kcal per gram (same as carbohydrates)•Macronutrients: ProteinHow to Calculate Calories in your FoodSuppose the label on a food product indicates that it has:•34 g carbohydrates x 4 kcal/g = 136 kcal○7g fat x 9 kcal/g = 63 kcal○2g protein x 4 kcal/g = 8 kcal○TOTAL kcal = 207 kcal○The total energy content that food is as follows•Calculate the total calories in a food item using the macronutrient composition of that food itemMicronutrientsBiochemical activity that occurs in cells○That may release energy from nutrients (metabolism of carbohydrates and fat for energy)○Not energy yieldingOr using energy to create other substances (making protein)○Definition of Metabolism•Not energy yielding, but imperative to get enough to have appropriate metabolism○Vitamins and minerals are involved with that: help macronutrients release their energy, but vitamins and minerals cannot be broken down to provide energy themselves•Define metabolismAssist with regulating processes in the body (highly correlated - one of the big functions of vitamins)Nutrients that are organic and are required in small amounts to maintain normal body function○Vitamins•Micronutrients: VitaminsCannot dissolve in water (classic oil and vinegar mixture - stays separated)Fat soluble (hydrophobic)○Two broad categories of vitamins•Distinguish between fat soluble and water soluble vitamins Nutrition Page 2Cannot dissolve in water (classic oil and vinegar mixture - stays separated)Can be stored in the body for long periods of timeFat soluble may get too much because stored so easily□Do not need to be consumed daily (no problem with inadequate amounts because of storage)Dissolves in waterEasily eliminated from the body□Generally not stored in the body to any extent, and are excreted mostly through the urineGreater risk of not getting enough, don't consume as much as we need to at a timeWater soluble○Inorganic - no carbonKNOW FUNCTION - structure and regulationInorganic compounds necessary for structure and regulating processes in the body(directly related with structure)○Minerals•Required by body in amounts equal to or in excess of 100 mg per dayMacromineral (major elements)○Are required by the body in an amount less than 100 mg per dayMicromineral (trace elements)○KNOW DIFFERENCE between macromineral and micromineral○Two groups•Minerals (Inorganic)Involved with water, fluid regulation in the bodyMineral that assumes a charge when dissolved in water○Includes sodium, potassium and chloride/chlorine(?)○KNOW DEFINITION of electrolyte○An electrolyte•Define electrolyteIdentify the kcal per gram for the energy-yielding nutrients Nutrition Page 3Identify the kcal per gram for the energy-yielding nutrientsList the general functions of carbohydrates, lipids, protein, vitamins, and mineralsProvides 7 kcal per gram (calories just from alcohol)○When metabolized, yields energy but does not have function in the body○Alcohol (not an essential nutrient, not essential for body to function)•Other Food Components Consumed in DietAre not classified as nutrients○They are chemical compounds in plants that have various effects on body functions○Animal based foods - zoo-chemicalsPlay an important role in health - these compounds have a health benefit○"Superfoods" - kale, avocado (loaded with vitamins and minerals, will not help if the rest of the diet is not balanced)○Phytochemicals•Define phytochemicalsWhat Influences Food ChoicesTaste - primary reason•Environment•Raised in various cultures, migrate towards certain foods, become accustomed○Culture/tradition (ethnicity)•Environment•Family•Finances•Convenience•Media•Limit the ability to tolerate food, change taste perception○Age•Health issues•Identify factors that influence food choicesPoor nutrition status, imbalance of nutrient storage in the