HESC1511 Lecture Notes - Lecture 2: Red Meat, Actin, Fluorine
13 Sep 2018
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Lecture 2 - introduction to nutrition - 25/07/18. Macronutrient contributions: the acceptable macronutrient distribution range (amdr) set in the nrvs, carbohydrate = 45-65% of total energy, protein = 15-25, fat 20-35% Increase in the proportion of one macronutrient decrease in the proportion of one/both of the other macronutrients (i. e more carbohydrates, less fat and/or protein) Imbalance in the relative proportions increased risk of chronic disease +- may adversely affect micronutrient intake. Insoluable: cellulose, hemicellulose and lignin e. g wheat bran: psyllium is both water soluble and insoluable, serves, vegetables, one serve is approx 75 grams, fruit, 150 grams, grains, 500kj - one slice of bread. Fats: fats consist of several substances classified as lipids - richest source if dietry energy in the diet, what they do, support metabolism, self signaling, hormone production, health and variety of body tissues, absorption of fat soluble vitamins.
