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Midterm

KIN346 Study Guide - Midterm Guide: White Adipose Tissue, Brown Adipose Tissue, Coronary Artery Disease


Department
Kinesiology
Course Code
KIN346
Professor
Danny M Pinicero
Study Guide
Midterm

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Kin 346 nutrition mt 1 notes
What is nutrition
Ingestion, digestion, absorption of food nutrients
What is food
Any material that provides nutritive requirements of organism to maintain
growth its important.
Food
- Social welfare : assistance to disadvantages people e.g. donate to
those in need
- Geopolitics who wants to supply n korea with food
- Economic prosperity/security: food security, access to sufficient, safe,
and nutritious food
Norman invented dwarf (strain of wheat); helped fight world hunger for
little money in return.
Lack of nutrients can lead to goiter, scurvy, rickets
Influenced by nutrients chronic diseases like heart disease
Diseases in which nutrition plays a role.- osteoarthritis, osteoporosis
Obesity rates have risen
Why we eat
1. Physiological hunger
2. Sensory stimulation food tastes good
3. Personal preferences personal tastes
4. Habits breakfast/lunch/dinner
5. Ethnic heritage/tradition vegetarian, halal etc
6. Social interactions dates, family outings
7. Availability/convenience/ecomony poor, mcds, distance
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8. Positive/negative asosciaitons comemricla
9. Emotions comfort; cravings
10. Values
11. Body weight and image
12. Nutrition and health benefits
Food has micro and macro divided by the amount in grams that we
consume
Micro vitamins/minerals energy enabling,
Macro lipids, CHO, porteins, consumed in grams
Provide energy
Quality where do they come from bioavailable? How do we use it.
RATE of energy expenditure
Micronutrient a nutrient that is needed in relatively small amounts
(vitamins and minerals)
Organic in chemistry; any compound that contains carbon, except carbon
oxides
Inorganic any substance that does not contain carbon, except simple
carbon compounds like carbon dioxide
Organic food food growth without use of fertilizers, hormones, antibiotics
etc.
ORGANIC food must meet standards with the way its processed.
Antioxidant a nutrient that combines with or neutralizes free radicals
preventing oxidative damage to the cell.
Free radicals ionized product of aerobic metabolism highly reactive
Superoxide anion most common: O2
vitamin E, C, selenium, neutralizes free radicals.
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Phytochemicals
- Plant chemical
- Complex chemicals that vary from plant ot plan
- Example orange has over 170 distinct phytochemicals
- Function: fight bacteria and viruses, UV lights, free radicals
- Health benefits cancer prevention (free radical and hormone
neutralizing), lowering of LDL cholesterol.
Carbohydrates
- Hydrate of carbon
- Purpose supplies energy
- Storage liver and skeletal muscle
- Simple and complex CHO e.g. plant based
- Problems/specific disease diabetes MELLITUS
Lipids
- Fats, oils, cholesterols
- Purpose:
o Building block of phospholipids and glycolipids
o Protein modification by attaching to fatty acids
o Fuel
o Deriviatives serve as hormones and intracellular messengers
- Storage: WAT and BAT (white adipose tissue(bad) and brown adipose
tissue good)
- Example food sources meat, dairy, olives, avocado
- Problems/specific diseases obesity, coronary heart disease, coronary
artery disease
Protein
- Purpose: structure and energy (last to be used for energy)
- Every tissue
- Food meat, dairy, grains, legumes, vegetables
- Problems:
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