Health Sciences 1001A/B Lecture Notes - Lecture 6: Essential Amino Acid, Unsaturated Fat, Trans Fat

• School: Western University
• Department: Health Sciences
• Course: Health Sciences 1001A/B
• Professor: Shauna Burke

Document Summary

9 essential amino acids: histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, valine. Tuesday, february 24, 2015: food that contain < 9 essential amino acids are incomplete proteins (vegetables, grains, legumes, nuts) Found naturally in animal products (ex. meat, cheese: monounsaturated. Usually from plant sources (ex. olive and canola oil: polyunsaturated. Usually from plant sources (ex. soybean and corn oil) Produces a mixture of saturated fatty acids and standard and trans forms of unsaturated fatty acids: trans fatty acids > unsaturated fatty acids (irregular shape for different purposes in our body) Saturated and trans fatty acids increase blood levels. Build up in arteries: high-density lipoprotein (hdl) cholesterol ( good cholesterol ): blood fat that helps transport cholesterol out of the arteries, thereby protecting against heart disease. Monounsaturated fatty acids may increase blood levels. Trans fatty acids may decrease blood levels in large amounts. Fats: weight management: type of fat (vs. presence of fat) seems to contribute most to cv disease.