HUMB0002 Chapter Notes - Chapter 1: Digestion, Starch, Oxidative Phosphorylation
Document Summary
Nutrients components of food that enable normal growth, maintenance and repair of body tissues: humans are generally omnivores. Macronutrients carbohydrates, lipids and proteins (+water); provide energy and structural material differ in energy yields, lipids> carbohydrates = proteins. Appetite regulated by hypothalamic feeding centre (hunger sensation, satiety centre (sensation of satisfaction). H2), vitamins and minerals require no digestion as they yield no calories. Carbohydrates sugars, starches and cellulose; consists of carbon and water (ch2o)n. it is an easily oxidised source of chemical energy. Fibres (insoluble, soluble benefit on blood lipids). Lipids primarily fats and oils, made up of c, h and o; dietary lipids primarily triglycerides (glycerol + 3 fatty acids); these fatty acids are either un/saturated (presence/absence of double bonds). Is stored energy + vital structural and physiological roles. Crucial in diet (palatability (taste in foods), essential nutrients). Proteins aa sequences; not normally used as a major energy source.
