Nutrition Lecture 5,6,7

Most important nutrientLive only 6 days without water

SolventTemperature regulatorLubricantMedium for food digestionTransports wasteRegulator of acid base balance

Beverages 75-80%Foods 20%Food with high water content-- Lettuce, oranges, bananas, chicken, skim milk, apples, grapes

Urine, perspiration, breathing, feces, diarrhea, burns, blood losses

Men 3.7 litersWomen 2.7 litersAdditional fluid required with athletes, infants, sickness, warm weather

Food or food component that provides a health benefit beyond basic nutritionIncludes phytochemicals and zoochemicals

Components in plants that are used to promote human health.Thought to protect against diseases such as cancer, hypertension, heart diseaseExamples Fruits, vegetables, whole grains, soy products

Components from animal sources used to promote healthExamples eggs, salmon, sardines

Reduce prostate cancer, reduce risk for heart disease, reduce breast cancer, reduce risk of osteroporosis, reduce risk for skin cancer, may prevent retinopathy, may protect against stroke, supports immune system

Adding nutrients to foods in amounts greater than normally present.Example fortified cereals, milk

Minimally processed. Contains whole entire grain kernel (bran, germ, and endosperm)

Grain has been modified. Bran or germ has been removed. Adds texture and shelf life to foods. Can remove fiber, vitamins, and minerals

Adding vitamins and minerals lost or diminished during food processing.

Live microbial foods or supplements used to balance the "good" and "bad" bacteria in the intestine.Used to improve gastro-intestional function2 Types-- Lactobacillus, Bifidobacterium

Yogurt, fermented milk, buttermilk, aged cheeses, sauerkraut, miso