NUTR 125 Chapter Notes - Chapter 1: Polyunsaturated Fat, Phytochemical, Low-Density Lipoprotein
Document Summary
Polyunsaturated fats are more susceptible to oxidation because more double bonds. This is why saturated fats are so attractive-> won"t spoil as quick. Oxidized fats are toxic-> mutagenic-> cause mutations in dna. Uses hydrogen gas to reduce double bonds-> makes them in to saturated bonds you get something brittle. If you partially hydrogenate it though, you will get something more soft like margarine/crisco. Drv is 50 gm/day for 2000kcal diet. Most of protein lost is from sloughed off intestinal lining cells that are then reabsorbed (200 gms) than 50 gms is from diet. Adults: 8 gm protein/kg body weight -> bigger you are, more protein you need. If you are doing a lot of strength training. Actual consumption of protein in us is fine. High protein diets (know all this: low intake of plant foods -> reduced fiber and phytonutrients, high intake of saturated fat from animal-based foods -
