KIN 2504 Study Guide - Midterm Guide: Trans Fat, Glycemic Index, Dietary Fiber

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Nutritional requirements: components of a healthy diet: nutrition science of food and how the body uses it in health and disease. Foods are (cid:862)(cid:272)o(cid:373)plete(cid:863) protei(cid:374) sour(cid:272)es if the(cid:455) suppl(cid:455) all (cid:374)i(cid:374)e esse(cid:374)tial a(cid:373)i(cid:374)o a(cid:272)ids: meat, fish, poultry, eggs, milk, cheese, and soy products (cid:862)i(cid:374)(cid:272)o(cid:373)plete(cid:863) protei(cid:374) sour(cid:272)es pro(cid:448)ide fe(cid:449)er a(cid:373)i(cid:374)o a(cid:272)ids. Plant sources such as beans, peas, and nuts. Experts recommend focusing on low-fat choices to reduce calorie intake. Fats (lipids) are the most calorie-dense form of energy (9 calories per gram) Linoleic acid and alpha-linolenic acid: types and sources of fat. Saturated fats fatty acids found mostly in animal produces and tropical oils; usually solid at room temperature: unsaturated fats fatty acids found primarily in plant foods; usually liquid at room temperature, monounsaturated. Trans fatty acid (trans fat) unsaturated fatty acid produces during the process of hydrogenation: trans fats have an atypical shape that affects their chemical activity.

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