[FSN 101] - Final Exam Guide - Ultimate 52 pages long Study Guide!

• School: University of Maine
• Department: Food Science and Nutrition
• Course: FSN 101
• Professor: Dr.Perkins

Document Summary

Fiber, antioxidants, b vitamins, nuts, sh, whole grains. Tricky foods- avocados are high in mufa fat (good fat) Saturated fatty acids increase blood levels of cholesterol. Aha for high-risk or individuals with cvd <20-30% to total daily kcal from fat. Amino acids, protein structure, protein synthesis, protein metabolism. Body is made up of thousands of proteins that contain nitrogen, carbon, hydrogen, and oxygen. Amine acids are the building blocks for proteins (protos, greek, to come rst ) Histidine, isoleucine*, leucine*, lysine, methionine, phenylalanine, threonine, tryptophan, valine* * in milk. Some physiological condition prevents individual from making suf cient levels of some amino acids > arginine, cysteine, glycine, glutamine, proline and tyrosine. Dipeptide (2), tripeptide (3), oligopeptide(between 2-20) , polypeptide(10-100) Pathway that allows for nonessential amino acids to be synthesized. Involves the removal/transfer of an amino group (nh2) *** Causes red blood cells to have sickle shape. Affects mostly african americans (1 in 400 births)