BSC 1086C Lecture Notes - Lecture 12: American Heart Association, Yolk, Dietary Fiber
Document Summary
Nutrient: a substance in food that promotes normal growth, maintenance, and repair: major nutrients- carbohydrate, lipids, and proteins, minor nutrients- vitamins and minerals (and, technically speaking, water) Dietary sources: starch (complex carbohydrates) in grains and vegetables, sugars in fruits, sugarcane, sugar beets, honey and milk, insoluble fiber: cellulose in vegetables; provide roughage, soluble fiber: pectin in apples and citrus fruits; reduces blood cholesterol levels. Uses: glucose is the fuel used by cells to make atp. Neurons and rbcs rely almost entirely upon glucose. Excess glucose is converted to glycogen or fat and stored. Dietary requirements: minimum 100 g/day to maintain adequate blood glucose levels, recommended minimum 130 g/day, recommended intake: 45-65% of total calorie intake; mostly complex carbohydrates. Saturated fats in meat, dairy foods, and tropical oils. Olive oil, and most vegetable oils: cholesterol in egg yolk, meats, organ meats, shellfish, and milk products, essential fatty acids. Linoleic and linoleic acid, found in most vegetable oils.
