11:709:255 Chapter 1: Nutrition Outline- Chapter 1 & 2
30 Oct 2014
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3-carbon glycerol molecule w/fatty acid attached to each carbon. 2 specific polyunsaturated fatty acids=essential fatty acids body can"t produce. Trans fatty acid=unsaturated fat structure altered from typical cis form during food processing. Main function: enable chemical reactions to occur in the body. Constitute bone, muscle, blood, cell membrane, enzymes, immune factors. *nutrient composition of human body differs because growth, development, & maintenance of human body directed by dna in cell nucleus; genetic blueprint determines how each cell uses the essential nutrients to perform body functions. Body transforms energy in c, protein, & fat to calorie- amt of heat energy to raise temp 1g of water 1 degree celsius. On average, americans consume 16% of energy from protein animal sources= 2/3 protein plant sources=1/3. African & hispanics= special attention of salt intake b/c of hypertension. 1)flavor, texture, appearance: early influences, routines/habits, nutrition- what"s healthy , advertising, restaurants, social changes, economics.
