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NFS284
Fichas del conjunto (26)
- 1Essential nutrients:- essential to human life
- must be provided by the diet!!!
- cannot be biosynthesised in the body in sufficient quantities (ex Vitamin D, UV- cholesterol-vitamin D, but in winter it is hard to biosynthesise: so need to intake Vit D) - 2Macronutrients:- carbohydrates
- lipids (dietary fat)
- protein
- have to consume in fairly large quantities (40g-300g depending on body size) - 3Amino Acids:- compounds that are the building blocks of protein
- there are essential and non-essential forms
- essential amino acids we get from our diet
- non-essential AA our body synthesises itself - 4Kcalories content of macronutrients:- 4 Kcal per a gram of carbohydrate
- 9 Kcal per a gram of fat
- 4 Kcal per a gram of protein
- 7 Kcal per a gram of alcohol
- amount of energy in one gram of each** (4,9,4) - 5Starch:- a digestible carbohydrate
- a source of Energy
- food in staples such as:
- rice, wheat, corn, potato, cassava
- component of many traditional diets - 6Triglycerides or Triacylglycerides:- the major chemical form of lipids in food
- an ester of glycerol and 3 fatty acids - 7Polyunsaturate fatty acids (PUFA) and Monounsaturated fatty acids (MUFA)- fatty acids that contain double bonds
- considered to be beneficial to health
- canola and soybean (PUFA)
- oleic (omega 9) in olive oil (MUFA) - 8Essential fatty acids:- 2 PUFAs:
- linoleic acid
- omega-6 fatty acid
- alpha linoleic acid
- omega-3 fatty acid
- must be obtained from the diet
- 20% of Cal from fatty acids in diet - 9EPA and DHA (eicosapentanoic and docosahexaenoic acid):- omega 3 fatty acids synthesised in the body from alpha-linolenic acid
- also obtained from the consumption of fatty fish or fish oil supplements
- also known as long chain (LC) omega-3 FA
- we can synthesise a little bit of alpha-linoleic acid, but still have to eat it - 10Saturated and Trans fatty acids or fats- two types of fatty acids that are associated with increased risk of disease
- one type found in high amounts in fats from animal sources
- and the other found in partially hydrogenated vegetable oils, margarines and shortening. - 11Dietary fibre- an indigestible carbohydrate
- a carbohydrate that may be fermented by the microflora of the large intestine
- a limited source of energy
- found in whole grains and legumes (beans, peas and lentils) - 12Glucose:- a carbohydrate that circulated in the blood
- a monosaccaride
- the source of energy for the brain!
- if not enough glucose: brain not functioning: blood sugar is dropping - 13Micronutrients:- essential nutrients need in very small amounts
- vitamins and minerals - 14Vitamins:- organic micronutrients required for metabolic processes
- 15Fat soluble vitamins:- can be stored in liver and adipose tissue
- are not rapidly depleted from the body
- if intake is very high can have toxic effects
- A, D, E and K - 16Water soluble vitamins:- not stored in the body
- B vitamins and vitamin C
- are rapidly depleted (except B12, efficiently conserved) do need to be consumed regularly
- when consumed in excess excreted in urine
- leave body faster than fat soluble - 17Sodium:- this mineral is widely used in processed food
- overconsumption may raise you blood pressure
- problem with salt is there is no ingredient that a food processor that will make food better than salt
- salt does make food better and it is cheap! - 18PHYTOCHEMICALSnot essential but may be beneficial to health, may reduce risks of diseases
- 19What is functional food?foods that provide health benefits beyond basic nutrition
- 20What is antioxidant?- substances that are able to neutralise reactive oxygen molecules and thereby reduce oxidative damage
- замедляют окисление - 212 carotenoids that may reduce risk of macular degeneration- carotenoid are phytochemical that have antioxidant properties
- lutein and zeaxanthin - 22family of vegetables that include broccoli, cauliflower, bok choy and cabbagecruciferous
- 23Explain why bread made from whole grain flour contains more phytochemical than bread made from white flour:- bran and germ portions in whole-wheat flour contribute more than half of the total polyphenols, flavonoids, lutein and zeaxanthin, plus 80% of water and fat soluble antioxidant activity
- these phytochemical and vitamins are lost when bran and germ are removed to make white flour - 24sulfides and allium compounds- sulfur compounds found in garlic and onions
- boost activity of cancer-destroying enzyme systems, defend against heart disease - 25Nutrigenomicsstudy of interaction between genetic variation and nutrition
- 26Adequacy:- enough of a nutrient to maintain health
- choose foods that are high in nutrient density:
- high nutrient levels/kcalorie
- broccoli vs fries
- low energy/high energy (from oil)
- high nutrient/ low nutrient
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- Descripción
- Fichas sobre NFS284, creado por Anely el 22/09/2015.
- Creado por
- Anely
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