FSHN 101 Lecture Notes - Lecture 6: Casimir Funk, Intestinal Epithelium, Bioavailability

• School: University of Illinois
• Department: Food Science and Human Nutrition
• Course: FSHN 101
• Professor: Bohn Dawn

Document Summary

To solve for total kcals in food: 1. multiply weight of food (g) * composition (convert from % to decimal form) Quick check--- make sure that h20+ cho = weight of food. 3. g* kcals (may eliminate water step if needed on an exam because it will always be 0 kcal) Factors that influence the absorption or bioavailability of ingested micronutrients. Bioavailability: degree to which an ingested nutrient is absorbed and is available(usable) to the body. Ex: calcium: rda for 19-30 year old is 1000 mg/day. 1 cup of cow"s milk has 300 mg of calcium and 1 serving of spinach has 250 mg of calcium. But only 5% of calcium in spinach is bioavailable. Problem: molecules can be too big, or insoluble. Chemical state of the vitamins and minerals. 25-30 percent of iron from heme sources is absorbed. 2-2- percent of non heme is absorbed. With diet rich vit c absorptions of non heme can be improved.