HPED 2507: Chapter 1 - The Basics

Diet

A pattern of foods consumed, representing what someone usually eats and drinks.

Nutrition

Study of food, nutrients, chemical constituents, and effects on health.

Food provides

Nutrients, energy, and other non-essential substance.

Nutrients

Components of food required for the body’s functioning.

Energy

Measured in calories (kcal), it refers to the fuel-producing potential, neither a substance nor a nutrient.

Macronutrients

Nutrients required in larger amounts, including carbohydrates, proteins, and fats.

Micronutrients

Nutrients required in smaller amounts, including vitamins and minerals.

Carbohydrates

Nutrients that include simple sugars and complex carbohydrates, providing 4 kcal/g.

Proteins

Composed of 20 amino acids, including 9 essential and 11 nonessential, providing 4 kcal/g.

Fats

Include saturated, unsaturated, essential fatty acids, and cholesterol, providing 9 kcal/g.

Vitamins

13 essential organic compounds required for various bodily functions, providing 0 kcal/g.

Minerals

15 essential inorganic elements necessary for health, providing 0 kcal/g.

Essential Nutrients

Nutrients that the body cannot produce in sufficient quantities and must be obtained from the diet.

Non-Essential Nutrients

Nutrients that can be manufactured by the body and are not required in the diet though present in food.

Phytochemicals

Non-nutrient compounds (of which over 2000 are found in plants) that have biological activity and potentially reduce disease, e.g. lycopene (red).

Alcohol

A substance that provides energy (7 kcal/g) but is considered a toxin due to its interference with growth, maintenance, and repair.

Non-Nutrients

Compounds other than the six nutrients present in food