HUN 2201 Lecture Notes - Lecture 1: Baby Bottle, Disaccharide, Splenda
1 Sep 2016
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Document Summary
The nutrients: chemical substances obtained from food and used by the body, humans have 60% of water, 15% fat, 15% protein, and 10% vitamin/minerals. O linoleic acid (omega-6 fatty acid: 9 amino acids. O plus conditionally essential: 13 vitamins (fat-/water-soluble, 16 minerals (macro/trace) Nutrients in foods and the body: organic (carbon containing) vs. inorganic nutrients ( no carbon) Food sources fats and oils/meats/dairy products/plants: proteins. Measured in units of heat: carbohydrate = 4kcal/g, protein = 4 kcal/g, fat = 9 kcal/g. Protein: structure of connective tissue and muscle. Regulating body functions: energy metabolism, protein synthesis, glucose regulation, fluid balance . Movement of nutrients to body cells: chemical processes. Enzymes hydrolyze nutrients into smaller units: physical processes. Circular muscles, longitudinal muscles: diagonal muscles (on stomach only, segmentation. Made from sugar cane and sugar beets. Storage form of glucose in plants: glycogen. Carbohydrates in the diet: reducing added sugars. Read labels: ingredients + nutrition facts: good carbohydrate choices.
