NUTR 221 Lecture Notes - Lecture 8: Casein, Bioavailability, Myoglobin
Document Summary
Fat: 25% monousaturated, 66% saturated, majority fat is saturated if consuming milk product that has not been altered/ skimmed: vitamins/minerals: calcium, vitamin d (forti ed), vitamin a. Pasteurization: destroys disease causing bacteria, heated to 72 deg c for 15 seconds, then immediately cooled, makes milk a little healthier by killing bacteria that could make us sick. Yogurt: contains less lactose than milk, but more sugar (if sweetened) Probiotics: live bacterial cultures to aid gi health. Concentrated source of many milk nutrients, more fat and sodium. 25%, but this is preferred protein bc it is more digestible) !casein (70 80%, more stable form so harder to break up) When broken down into amino acids we have absorption. If we can"t break up continues through digestive system, get no energy. Meat and poultrys: encompasses muscle tissue and organs (liver, kidneys, stomach, high source of protein and minerals (fe, zn, k)
