ECON-101 Lecture Notes - Lecture 5: Veganism, Glycogen, Vitamin K
4 Mar 2016
School
Department
Course
Professor
Document Summary
Chapter 5 nutrition basics review (cid:1) (cid:1) (cid:1) Essential nutrients include: vitamins, minerals, amino acids. 4-9-4-7 kcal (1gm of: carbohydrates fats protein alcohol) Genetically modified foods can unexpectedly appear in the food supply through contamination during processing. Of the common amino acids, 9 are termed essential . The average canadian diet includes about 17% of total daily calories as protein. The essential fatty acids, linoleic and alpha-linoleic acids are both polyunsaturated. Fats are the most concentrated source of energy; composed of both saturated and unsaturated fatty acids; contain large amounts of saturated fatty acids are usually solid at room temperature. Food irradiation extends the shelf life of a food. A by-product of hydrogenation is a trans fatty acids. In order to determine the presence of trans fats in a given product, consumers should check the label for partially hydrogenated oils. A good source of omega-3 fatty acids in salmon.
