NTRI2000 Chapters 1-6 Notes

Describes in depth of necessary nutrient recommendations, dietary guidances, and daily values on labels. Discusses the nutrient content in vegetables, fats, and grains and how to understand terms on nutrient labels. Also describes the phytochemical in various foods and terms.

These notes outline the various bodily systems and circulations that allow us to function everyday. Additionally, the hormone, digestive, and nervous systems are described and detailed. Explains how nutrients are transported and stored in the body.

Describes the various components of carbohydrates, sugars,, starches, glycogens, and fibers. Details the importance of high fiber foods, whole grains, and digestion. Defines the Glycemic Index of Food and gives many examples of low, medium, and high foods.

Describes lipids and fats present in the body and every component of each. Includes, triglycerides, phospholipids, steroids, fatty acids, and sterols.

Describes the importance of proteins and amino acids and their roles in the body. Outlines why each is necessary and what happens if someone has an excess or deficiency. Names all the essential and nonessential amino acids, variety of proteins, and types of diets.