Nutritional science

Nutritional Science is a field of study that focuses on the physiological and metabolic responses of the body to diet. With advances in the fields of molecular biology, biochemistry, and genetics, the study of nutritional science is increasingly concerned with metabolism and metabolic pathways: the sequences of biochemical steps through which substances in living things change from one form to another.

Overview

Nutritional science studies how the body breaks food down (catabolism) and how it repairs and creates cells and tissue (anabolism). Catabolism and anabolism combined can also be referred to as metabolism. Nutritional science also investigates how the body responds to food. As molecular biology, biochemistry, and genetics advance, nutrition has become more focused on metabolism and metabolic pathways.

Fields of Study

Nutritional science includes, but is not limited to, the study of nutrients during growth, reproduction, aging, and disease. A nutrient is a source of nourishment, an ingredient in a food, e.g. protein, carbohydrate, fat, vitamin, mineral, fiber, and water.

Macronutrients

Macronutrients are nutrients we need in relatively large quantities. They include carbohydrates, proteins, and fats.

Micronutrients

Micronutrients are nutrients we need in relatively small quantities. They include vitamins and minerals.

Nutritional Disorders

Nutritional science helps to understand the relationship between diet and disease. Some of the common diseases that can be caused by nutritional deficiencies include Diabetes, Heart diseases, Cancer, Osteoporosis, and Obesity.

See Also

• Diet (nutrition)
• Food science
• Health
• Metabolism
• Vitamin
• Mineral

References

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Nutritional science

• A histogram comparing the vitamin C content of various foods
  A histogram comparing the vitamin C content of various foods