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- Diet is composed of 3 macronutrients: protein, fat, and carbohyrdates
- provide energy in the form of calories
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| not energy providing but may be participants in energy producing pathways: vitamins and minerals |
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- sum of all chemical reactions taking place in the body
- nutrients need to be obtained to adequately perform metabolism
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- energy is the capacity to do work - metabolic energy is derived from the catabolism (breakdown) of food |
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the quantity of heat necessary to raise the temperature of one kilogram (or 1 liter) of water one degree Celsius - called kilogram calorie or kilocalorie (kcal) |
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| a grain milled in it entirety and includes the bran, germ, and endosperm |
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- coarse parts have been removed - leaves only endosperm |
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| processed foods that have some nutrients added back |
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| fates of fat, carbs, protein |
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fat : broken down for energy or stored as body fat Carbohydrate: broken down for energy or stored as glycogen Protein: broken down or used to make body proteins |
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passage of food from the gut into the intestinal cells and then into the circulation |
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| nutrients, once absorbed, are moved throughout the body and in the blood |
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| cells pick up nutrients from blood and store them for later use |
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monosaccharides: 1 single sugar molecule disaccharides: 2 sugar molecules |
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- polysaccharides: made up of multiple sugar units, and therefore it takes longer to digest since your bodymust break down more sugar bonds |
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- tells how much and for how long glucose is increased in the blood after eating a food - a lot of sugar = high GI, blood glucose rises quickly - unrefined carbs =body takes more time to release glucose because it has to break down the carbs and hig fiber slows digestions LOW GI - High GI's: potatoe, parsnips, carrots - Low GI's: soybeans, peanuts, cherries |
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- product of the GI times the amount of grams of carb - determines the blood glucose response to a food/meal - higher the Gly Load, greater the blood glucose response, generally greater the insulin release |
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| proteini rich foods, candy, bakery products high in fat and refined carbs have higher insulin responses than predicted by their GI's |
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degree of fullness one feels after eating a food/meal - one feels less hungry for alonger period of time after eating foods with a high satiety index - foods high in fat are associated with a lower satiety index - high: potatoes, fish, oatmeal - low: croissant, choc cake, cinnamon doughnut |
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- Dietary Fiber: nondigestable carbs and lignins found in plants - Functional Fiber: synthetic or isolated/extracted, nondigestable carbs that have beneficial physiological effects on humans (ie lowering blood cholesterol) |
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