3 Main Causes of Death

1. Heart Disease 29%

2. Cancer 23%

3. Stroke 7%

Nutrition

the science of food, the nutrients and teh substances therein, their action, interaction and balance in relation to health and disease. The process by which the organism ingests, digests, absorbs, transports, utilizes and excretes food substances

Types of Nutrients

carbohydrates, lipids ,proteins, vitamins, minerals and water

Essential nutrient

-cannot be made in the body

-essential fatty acids, amino acids, vitamins and minerals

Carbohydrate

- sugars and starches

-most taste sweet

-4 kcal/gram

-provides energy

-should be about 58% of kcal intake

Lipid

- triglycerides and cholesterol

-provide taste and aroma for foods

-9 kcal/gram

-provide energy and needed for growth and development

-reserve energy storage form

-should be 30% or less of dietary kcal

Two forms of Lipids

-saturated

-unsaturated 

Protein

-made of amino acids

- 4kcal/gram

-needed for growth and development

-building unit for muscles, blood, collagen

-should be about 12% of dietary kcal