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NUTR 3210 (233)

Class Notes for NUTR 3210 at University of Guelph (page 2)

Fundamentals of Nutrition

Nutrition
NUTR 3210
Justine Tishinsky
Nutrition
NUTR 3210
Justine Tishinsky
NUTR 3210 Lecture Notes - Lecture 1: Nutrigenomics, Nutrient, Micronutrient
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Learning Outcomes: Describe the course outcomes, organization and methods of assessments Identify the major nutrient classes Describe the concept of dietary essentiality Describe the process and ratio...

Nutrition
NUTR 3210
Justine Tishinsky
NUTR 3210 Lecture Notes - Lecture 11: Nicotinamide Adenine Dinucleotide Phosphate, Pentose Phosphate Pathway, Vitamin B3 Complex

NUTR3210 Vitamins and Minerals III *formation of eicosanoids on first slide is not necessary (second slide is) Where do micronutrients fit in? see slide Niacin (Vitamin B3) widely distributed in food (e.g. fish, m...

Nutrition
NUTR 3210
Jennifer Monk
NUTR 3210 Lecture 9: 9 Vitamins and Minerals I

NUTR3210 Vitamins and Minerals I IodineIodide The mineral iodine exists as2I (elemental iodine) or as the anion iodide (I ) *iodide is form in our diet A lot of geographical areas are deficient in iodine o ~30 of world pop...

Nutrition
NUTR 3210
Jennifer Monk
NUTR 3210 Lecture Notes - Lecture 5: Anomer, Aldohexose, Glycosidic Bond

NUTR 3210 Carbohydrates Carbohydrates Composed of carbon, hydrogen and oxygen General formula: C nH O2 n Major source of fuel or energy in the body (50% of calories in the American diet) but ...

Nutrition
NUTR 3210
Jennifer Monk
NUTR 3210 Lecture Notes - Lecture 7: Branched-Chain Amino Acid, Protein Quaternary Structure, Aminopeptidase

NUTR3210 Proteins What is Protein? Macronutrient **Health Canada recommends that protein intake comprises 10-30% of total energy (ME) Main Functions: o Protein synthesis ...

Nutrition
NUTR 3210
Jennifer Monk
NUTR 3210 Lecture Notes - Lecture 2: Short-Chain Fatty Acid, Kjeldahl Method, Freeze-Drying

NUTR3210 Food Composition Analysis & Digestive Systems Methods used in the chemical analysis of foods and feeds: Proximate analysis: basic determination of moisture, crude protein (Kjeldahl analysis of ni...

Nutrition
NUTR 3210
Jennifer Monk
NUTR 3210 Lecture Notes - Lecture 3: Calorimeter, Insulin Resistance, Food Energy

NUTR3210 Energy Important Ideas: ATP (adenosine triphosphate) = cellular source of energy Energy is defined as the capacity to do work or to perform an activity Cellular source is supplied by nutrie...

Nutrition
NUTR 3210
Jennifer Monk
NUTR 3210 Lecture Notes - Lecture 10: Reactive Oxygen Species, Vitamin, Superoxide Dismutase

NUTR3210 Vitamins and Minerals II Redox Reactions: Oxidative Defense: Types of Reactive Oxygen Species (ROS): ROS Perspectives ROS formation is critical for some physiological functions (too much is a problem...

Nutrition
NUTR 3210
Jennifer Monk
NUTR 3210 Lecture Notes - Lecture 8: Lipoprotein Lipase, Lipogenesis, Blood Sugar

NUTR3210 Metabolic Integration Integration act of forming, coordination or blending into a functioning or unified whole Metabolic integration is the coordination of the metabolism of different nutrients across ...

Nutrition
NUTR 3210
Jennifer Monk
NUTR 3210 Lecture Notes - Lecture 4: Pentose Phosphate Pathway, Pyruvate Dehydrogenase Complex, Uridine Diphosphate

NUTR3210 Review of Intermediary Metabolism Learning Outcomes: Describe glycolysis Describe glycogen formation and breakdown Describe pyruvate dehydrogenase complex and citric acid cycle (TCA) D...

Nutrition
NUTR 3210
Jennifer Monk
NUTR 3210 Lecture 6: 6 Lipids

NUTR3210 Lipids Facts about Lipids: Soluble in organic solvents (ether) Insoluble in polar solvents (water) Wide variety of structures and functions Source of energy and storage Building blocks of biological membranes (cel...

Nutrition
NUTR 3210
Jennifer Monk

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