Textbook Notes (369,133)
Canada (162,403)
Chapter 5

Chapter 5 on Nutrition Basics

6 Pages

Health Sciences
Course Code
Health Sciences 1001A/B
Bert Carron

This preview shows pages 1 and half of page 2. Sign up to view the full 6 pages of the document.
Weight Management Chapter Five Nutrition BasicsConsumption of protein with carbs Diet and Nutrition delays carb absorption and attenuates insulin responseArea where you have increased controlMore satiating than carbsProvides body with nutrients required toDiets with 15 cals from proteinproduce energy repair damaged tissue muscle loss promote tissue growth regulate physiologicalAppears to be no difference in lean processes body mass gains between 1525Choosing a healthy diet includes protein diets 1 Knowing which nutrients are necessaryHighprotein diets do not lead to and in what amounts weight loss unless calories are also 2 Translating those requirements into a reduced diet consisting of foods you like that are08g proteinkg body weight available and affordable Fats Lipids Nutritional RequirementsProvide a concentrated form of energyBody requires proteins fats carbs vitaminsGive some foods a pleasing taste texture minerals and water Essential NutrientsHelp absorption of fatsoluble vitamins A D EEssentialmust get substances from food K because body is unable to manufacture themTriglyceride glycerol head with 3 fatty acids or doesnt manufacture enoughInsulates our bodies to help retain heatEnergy in food expressed in kilocalories Provides a protective cushion for internal scientific expression of the energy value organs and bonesFat9calg Carb4calg Prot4calgVisible fats represent only approx 40 of theIf caloriesenergy needs converted to fat and fat we consume stored in the body3 chemical composition forms 1 Saturated ProteinsSolid at room tempFound in every living cellFound naturally in animalPromotes growth and maintenance of body products tissue 2 MonounsaturatedPrimary component of muscle and connectiveLiquid at room temp tissueOne double bond in fatty acidForm important parts of blood enzymes some chain hormones and cell membranesUsually from plant sourcesComposed of chains of amino acids canolaolive oil11 amino acids we can synthesize 9 are 3 Polyunsaturated essentialLiquid at room tempFoods that contain 9 essential are completeMore than one double bond in proteins milk meat fish poultry cheese eggs fatty acid chain soy beans tofuUsuallyfrom plant sources9 are incomplete veg grains legumes nuts soybean corn oilEssentials can be obtained from combos ofIncludes 2 essential fatty acids incomplete sources red beans and rice linoleic alphalinoleic
More Less
Unlock Document

Only pages 1 and half of page 2 are available for preview. Some parts have been intentionally blurred.

Unlock Document
You're Reading a Preview

Unlock to view full version

Unlock Document

Log In


Join OneClass

Access over 10 million pages of study
documents for 1.3 million courses.

Sign up

Join to view


By registering, I agree to the Terms and Privacy Policies
Already have an account?
Just a few more details

So we can recommend you notes for your school.

Reset Password

Please enter below the email address you registered with and we will send you a link to reset your password.

Add your courses

Get notes from the top students in your class.