PSY 459 Chapter Notes -Blood Sugar, Olive Oil, Low-Density Lipoprotein
Document Summary
Ingredients in food that provide energy or sustain our cells and tissues: divided into macronutrients (carbs, proteins, and fat) and micronutrients (vitamins and minerals, phytochemicals, compounds found in plants that are bioactive but not essential. Fiber: consists of plants" indigestible cellulose components, once thought to be useless, has high health value and benefits. Lower circulating ldl levels: reduces demands on the insulin system, prevents constipation, promotes cardiovascular health and prevents metabolic syndrome. Fat the essential amino acids: fatty acids and their related organic compounds, used for building hormones, a form of insulation and energy storage, triglycerides. Fatty acid form of fat that is stored in fat cells and later burned for energy: saturated fat. Inorganic substances necessary in small quantities: americans consume too much sodium which can cause increased blood pressure. Fruits and vegetables contain bioactive substances known as phytochemicals: protect plants and can protect us when we ingest them. Is a cns suppressor and has addictive qualities.
