HHS 231 Chapter Notes - Chapter 3: Dietary Fiber, Starch, Glycogen
27 Aug 2019
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Nutrient: a chemical component within our food that is required for our growth and functioning. Non essential nutrients: nutrients that our body makes in sufficient amounts (alanine/glutamine). Essential nutrients: nutrients that our bodies cannot make and therefore need to consume (6 classes). Calorie: amount of energy it would take to raise one gram of water one degree celsius: carbohydrates: 4 cal per g. Most ideal source of energy, supplies energy to body cells. Simple carbohydrates: one or two sugar molecules (end in ose). Complex carbohydrates: strand or blanch of sugar molecules (starch fiber). Recommended intake is 45 to 65% (amdr). Passes through the intestinal tract, assists cleaning out colon Functional fiber: isolated or synthesized in the lab and added to food. Soluble fiber: attracts water and turns to gel during digestion. Consume 15 grams of fiber on average. Recommended 18-50: males 38 g, females 25 g.
