CHEM 181 Lecture Notes - Lecture 4: Saturated Fat, Corn Starch, Disaccharide

• School: McGill University
• Department: Chemistry
• Course: CHEM 181
• Professor: Joe Schwarcz

Document Summary

Minerals/micronutrients: vitamins, minerals, found in small quantities. All of these quantities are advanced to 10-15%, especially with saturated fat, in na: allow for 4-5x amount for saturated fats (e. g. butter) Over a 40-year period, dairy has decreased, fruit and veggies remain constant, where fat and oils have increased quite a bit. Non-caloric sweeteners have gone up to replace caloric sweeteners. Corn, flour, starch, grits all grains rise has gone up substantially: whereas oats remain constant, 454g per pound. Meat, poultry, seafood chicken has increased over time. Total added fats have increased (fats and oils) 1970-2006 (us): 11% increase in lbs per week: dairy has gone -20, meat and eggs +11, sugar +17, fruit +26, grains +42, fat +59, this adds to the circumference of individuals. Our per capita food supply has increased by 19% between 1983 and 2000: more food available in na.