[HUN2201] - Midterm Exam Guide - Everything you need to know! (41 pages long)
Document Summary
How is energy in food measured: energy in food is measured in kilocalories (kcal, one kcal is the amount of heat needed to raise the temperature of 1 kg water by 1 degree celcius. Lipids: a diverse group of substances that are largely insoluble in water, composed of carbon, hydrogen, and oxygen, includes triglycerides, phospholipids, and sterols, triglycerides are most common lipid in food and. Main energy source during rest or low- to moderate-intensity exercise. Play an important role in the release and use of energy in macronutrients. Do not contain or supply energy to our bodies. Can be destroyed by light, heat, air, etc: two types: fat-soluble and water-soluble, micronutrients: minerals, inorganic substances required for body processes: Exist in the simplest possible form; can"t be broken down further or destroyed by heat/light: two types: major and trace minerals, macronutrient: water, a vital inorganic nutrient supporting all body processes: Regulation of nerve impulses, body temperature, and muscle contractions.
