PSY 401 Lecture Notes - Lecture 14: Bubble Wrap, Glycemic Load, Polyunsaturated Fat

• School: University of Maine
• Department: Psychology
• Course: PSY 401
• Professor: Fayeza Ahmed

Document Summary

Ranks carbohydrates based on how quickly the body converts them to the sugar glucose. Measures how much it will raise a person"s blood glucose level. How things are cooked impacts this - high soluble vs. low soluble. Foods higher in fiber tend to be better. Body expnds only 3 calories to turn 100 calories of fat in food into body. Body expends 25 calories to turn 100 calories of carbs into body fat. Humans have a natural craving for fat (legacy from evolutionary past when food was not plentiful?) Typical western diet: 40-45% of total cals are from fats. Fats - dense source of food energy. 1g = 9 calories, 1g = 4 cal for carbs/proteins. Hydrogen added to vegetable oil to give longer shelf life. Better to have plant based fats too. Found in oils - avocado, peanut oil, canola, olive. Meditteranean diet - most fats are these ones. Help with maintiaining integrity of vessel walls and myelination.