Lecture 8 - Intro To Nutrition And Digestion

The sum of processes by which feed (or food) substances are consumed, metabolized, assimilated, and waste products eliminated. • studies how the body utilizes nutrients for maintenance and production functions

Nutrition accounts for more than 70% of production costs

• “Father of Chemistry and Nutrition” • started the study of how the body converts food into tissues • disproved Phlogiston theory

• discovered the importance of nutrient diversity to proper nutrition

System for classifying components of food

• lead to the experiments conducted by Christian Eijkman - discovery of thiamine (vitamin B1)

Molecular level interaction between nutrients and the genome

Chemical element or compound that is required to support cellular needs (Work, growth, reproduction, maintenance, and repair of tissues) (Functions - structural components, sources of energy, regulatory functions)

• water • carbohydrates • lipids • proteins • vitamins • minerals

The capacity to do work

Process of deriving energy from nutrients • destructive process that produces energy (ATP)

Synthesis of molecules from smaller units of metabolic products • constructive process that consumes energy (ATP)

The temporary storage form of energy

Energy can be transformed from one state to another but cannot be created or destroyed

All forms of energy are quantitatively convertible to heat

The heat produced in a chemical transformation is independent of the biochemical pathway

Protein - 5.65 (4) kcal/g Carbohydrates - 4.15 (4) kcal/g Lipids - 9.45 (9) kcal/g

Amount of heat required to raise the temperature of one gram of water from 14.5 to 15.5 degrees Celsius