Chapter 11 – Nutrition
Learning Objectives
- Summarize the basics of nutrition
- Define macronutrients and micronutrients
- Categorize and describe the body’s sources of energy
- Analyze intake of nutrition and make appropriate changes
Terminology
- Nutrition: The science of food and how the body uses it in health and disease
- Essential nutrients: Substances the body must get from foods because it cannot manufacture at all, or fast enough to meet needs.
- Macronutrient: An essential nutrient required in relatively large amounts.
- Micronutrient: An essential nutrient required in minute amounts.
- Kilocalorie: A measure of energy content in food; 1 kilocalorie represents the amount of energy needed to raise 1 liter of water 1°C
- Carbohydrates: The word carbohydrate literally means “hydrated carbon,” or carbon with water. Can be either simple or complex.
- Fats: Lipids consist of fatty acids, triglycerides, phospholipids, and sterols (cholesterol). Can be either Saturated or Unsaturated.
- Proteins: Protein is another major macronutrient that, like carbohydrates, consists of small repeating units. But instead of sugars, proteins are made up of amino acids. Can be either complete or incomplete.
- Soluble Fiber: Fiber that is found to lower cholesterol levels.
- Insoluble Fiber: Fiber that binds to water and allows for soft fecal matter
- Vitamins: Organic substances found in food that can either be fat or water soluble.
- Minerals: Inorganic substances found in food or spices.
Chapter attribution to “Health and Fitness for Life” by Dawn Markell and Diane Peterson. Updating for a Canadian/North American context authored by Lynn Kabaroff
