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Digestive System
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Macromolecules Carbohydrates – Preferential metabolism Complex Starch from grains and vegetables Simple Mono (fruits) & Disaccharides (sugar, dairy) Cellulose (structural polysaccharide) roughage
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ATP!
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Atkins Not enough Carbs (note: brain cannot metabolize fatty acids – albumin! BBB) Body starts burning fatty acids Produces ketones (acidic) Lowers pH Low insulin= ketoacidosis/ diabetic coma (medical emergency) – Nauseau, vomiting, dehydration, LOC
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Lipids Energy Source/ Cell membranes – Fats Triglycerides (most common) Stored (adipose) Phospholipids Cholesterol Metabolized: Triglycerides –(duodenum) Fatty acids + Glycerol SaturatedUnsaturated Animals Fatty Plants Seeds Nuts Oils (plants)
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Fats/ Lipids Free Fatty acids Glycerols Combine to form Triglycerides
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Cholesterol Only from animal sources Needed in cell functions – Body produces approx. 100 mg/day – Consumption should be < 200 mg/day Good vs. Bad Cholesterol – HDL pick up fatty acids from around body – LDL and VLDL stick to arteries around body
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Fats needed for… Energy Storage Absorption of vitamins (A, D, E, K) Stored directly after consumption *
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Digestion of Fats into intestines
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Protein needed for – Enzymes! – muscle – immune system – As last resort….ketosis for higher priority muscles
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Sources Meat Fish Dairy
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Amino Acids 20 amino acids total 9 essential amino acids 11 non essential amino acids
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When broken down… Ketosis (only when no carbs) – energy production when no energy from glucose for brain, heart, etc. protein synthesis for muscles & liver Energy for muscles, kidney, & adipose ↑ insulin, testosterone → ↑ protein synthesis
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Calorie: Unit of Energy By Definition: – Amount of heat required to raise temperature of 1 gram of water by 1 degree celsius
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LOOKING AT CALORIES: Proteins= 4 calories/ gram Carbohydrates=4 calories/ gram fat= 9 calories/ gram – So much more efficient storage!
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Finding %: Can take grams and divide by total grams to find % in food item Ideal % for intake: – 30% carbohydrates – 40% proteins – 30% fat
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Diet one-third of children and more than two-thirds of adults in the United States are overweight or obese What is a "Healthy Diet"? The Dietary Guidelines describe a healthy diet as one that – Emphasizes fruits, vegetables, whole grains, and fat-free or low-fat milk and milk products – Includes lean meats, poultry, fish, beans, eggs, and nuts; and – Is low in saturated fats, trans fats, cholesterol, salt (sodium), and added sugars.
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Dietary guidelines: Enjoy your food, but eat less. Avoid oversized portions. Make half your plate fruits and vegetables. Switch to fat-free or low-fat (1%) milk. Compare sodium in foods like soup, bread, and frozen meals – and choose the foods with lower numbers. Drink water instead of sugary drinks.
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BMR Rate body expends energy at rest Affected by: – Sex – Temperature – Size – Hormone activity
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BMI Measure of body fat based on a height/ weight ratio Inaccurately used in medical field Limitations: – Athletes – Age – elderly
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Food Pyramid Designed as a guide to determine how much of certain foods should be consumed Move away from standard 2000 cal diet but suggests government guidelines of recommended allowances
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Vitamins Organic Classified by solubility
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Vitamins A: production of visual pigments D: skin, promote Ca/ P absorption (bone growth/ remodeling) E: antioxidants K: (prothrombin) blood clotting B: metabolism of proteins, lipids, & carbs C: collagen; metabolize AA, Fe absorption
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Minerals Ca; P: bones & teeth Fe: blood CaPO4- bones Na, Cl, K- Blood
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