HLSC 1F90 Lecture Notes - Lecture 10: Trans Fat, Blood Sugar, Maltose

• School: Brock University
• Department: Health Sciences
• Course: HLSC 1F90
• Professor: Kelli-an Lawrance

Document Summary

Nutritional requirements: components of a healthy diet: nutrients include, carbohydrates, lipids (fats, protein, vitamins, minerals, water, nutrients can be classified as, essential vs non-essential, macronutrient vs micronutrient, energy-producing vs non-energy-producing. Macronutrient vs micronutrient: macronutrients are required in large amounts, carbohydrates, lipids (fats, protein, water, micronutrients are required in small amounts, vitamins, minerals. Energy-producing vs non-energy-producing: energy-producing nutrients provide energy to the body, carbohydrates, lipids (fats, protein, non-energy-producing nutrients assist in releasing energy from energy-producing nutrients, vitamins, minerals, water. Dietary reference intakes: read about recommended dietary allowance and adequate intake. Carbohydrates: a source of energy: two groups, simple carbs (sucrose, fructose, maltose, lactose, provide sweetness. Found naturally in fruits, milk; added to soft drinks, fruit drinks, candy, sweet desserts: complex carbs (starches and dietary fibre) Benefits of low glycemic foods: during digestion, complex carbs are broken down into glucose which stimulates pancreas to release insulin which allows cells to use the glucose for energy.