NUTR 1010 Lecture 9: Jan 27 Lecture
28 Jan 2017
School
Department
Course
Professor
Document Summary
One way nutrition can help control diabetes. Gi is a measure of carbohydrate quality. Classifies dietary carbohydrates based on a scale of 0-100. Low gi foods result in gradual increase of blood glucose levels after meals. Low gi foods may increase insulin sensitivity and prevent diabetes. Can"t always predict which foods are high and low. Usually high-fibre foods are low gi but not always. Each person is unique in their response. Amdr: 45-65% of our calories should come from carbohydrates. 45% of 2000 kcal= 900 kcal/4g per kcal = 225g cho. 65% of 2000 kcal= 1300 kcal/4g per kcal = 325g. Carbohydrates also have an rda of 130 of carbohydrates per day for adults and children. Therefore, brain will seek an alternative source of energy. Breakdown of fat to produce ketone bodies. Water soluble, organic compounds which provide energy to the brain when we fast or consume very little amounts of chos. Low carb diets promote ketosis for fat burning.
