NUSCTX 10 Lecture Notes - Lecture 1: Monosaccharide, Reactive Hypoglycemia, Blood Sugar
5 Sep 2016
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Document Summary
The science that studies the interaction between living organism and food (focus on humans) Nutrients are chemical substances in foods that provide energy and structure and help regulate body processes. Most nutrition related deaths are from heart disease, cancer, stroke, and diabetes (in that order) Enriched grains: have thiamin, riboflavin, niacin, iron, folic acid added. Dietary supplements consist of: vitamins, minerals, plant-derived substances, amino acids, or concentrates or extracts. Macronutrients: energy yielding nutrients - carbohydrates, proteins, fats. Carbohydrates and fat are partially oxidized from the beginning, so they don"t yield as much atp, kcals, energy. Stored as polymers: each unit contains a sugar that is connected to one another through a glycosidic linkage. Glucose is the main carbohydrate form that is utilized in our body. Can be liberated from the polymer as individual molecules (monosaccharide) through enzymes. Enzymes are proteins that catalyze chemical reactions: the breaking or making of a chemical bond.
