The table shows the record low temperatures for five U.S.

Chapter 1: What You Eat and Why Friday, January 15, 2016 11:00 AM  Nutrition: The science that links food to health and disease. o Includes the processes of consumption, digestion, nutrient transportation, absorption, metabolism, and excretion in an organism.  Nutrients: Components of food that are indispensableto the functioning of the body to: o Provide energy. o Act as building blocks to support growth, change, etc. o Help maintain and repair the body.  Essential Nutrients: Nutrients that our bodies can't make or can't make in sufficient amounts. o Must fall under three criteria: 1. Must have a specific function in the body 2. Omission must lead to a decline in function. 3. Replacing must restore normal function. o Must be obtained from diet.  Food As Nourishment o By age 65, you'll eat 70,000 (50 tons) pounds of food. o Food choices have a cumulative effect on health.  Malnutrition o Any condition caused by a deficiency or excess of nutrient intake o Many nutrition related diseases are chronic and take years to show up clinically.  Leading Causes of Death (in order) o Heart disease o Cancer o Lung disease o Accidents o Stroke o Alzheimer's o Diabetes  Nutrition and Disease o Poor Diet = Risk factor for disease  Mainly because of ignorance of what a poor diet is. o Cardiovascular disease o Some forms of cancer o Hypertension (High BP) } Accounts for 2/3 of US deaths o Diabetes o Liver disease o These all link back to OBESITY.  2nd leading cause of preventable death  Classes of Essential Nutrients o Macronutrients  Carbohydrates (C, H, O)  Lipids (Also known as fats and oils)(C, H, O)  Proteins (C, H, O, N)  Water o Micronutrients  Vitamins  Minerals  Energy o Supplied by:  Carbs  Proteins  Most lipids  Non-Nutrients in food o Phytochemicals  Found in plants. Thought to have health benefits  Ex: Carotenoids, Resveratrol  Energy Yielding Nutrients o Comes from the Sun o Light → Energy o In Plants:  Photosynthesis: CO2+ H 2 → CHO + O 2 o In humans:  Metabolism: CHO + O 2→ CO 2 H O2+ Energy  Measuring Nutrients o Calories (c) or kilocalories (kcal)  This unit describes the energy content of food.  Calorie: the heat energy required to raise the temperature of one milliliter of water by one degree Celsius.  1 Calorie = 1 kcal = 1000 calorie ( c)  Energy in Nutrients o Carbohydrates: 4kcal/g o Fats: 9 kcal/g o Protein: 4 kcal/g o Alcohol: A toxin, but contains energy.  7kcal/g Healthy People 2020  o Category 5: Food and Nutrition Consumption  Increase fruit consumption in population 2 y/o+  Increase variety and consumption of veggies  Increase whole grainintake  Reduce calories from solid fats and added sugars  Reduce consumption of saturated fats (mostly comes from meats)  Reduce sodium consumption  Increase calcium consumption  Why You Choose The Foods You Eat o Biological drives o Cultural and social reasons  What Drives You To Eat o Hunger: A physiological drive to eat. o Appetite: A psychological drive to eat. o Satiety: The feeling of being full, which temporarily halts the drive to eat.  Factors That Influence Food Choices o Social needs/network o Food customs/culture o Food cost o Education. Occupation, and income o Routines and habits o Lifestyle o Health/nutrition concern, knowledge, and beliefs o Food marketing, availability o Food flavor, texture, and appearance o Psychological needs  Reasons To Select A Particular Food o Positive associations o Region of country o Social pressure o Values/beliefs  Challenge In Selecting Foods o Variety makes choosing foods difficult to select a nutritious diet. o Now, there ate product websites, online calculators, apps, etc. Being informed about foods makes for easier, healthier choices.  Wellness In College o Develop a plan  Eating habits  Food Choices  Weight controls  Exercising regularly  Weight Control In College o "Freshman 15"  AvoidingWeight Gain o Eating breakfast o Planning ahead o Limit liquid calories o Stock healthier food choices.