Human Nutrition - Study notes II

Nutrient Sources and Signifi stoolce?Describe the physiological functions and sources of proteins, carbohydrates, fats, vitamins, minerals, and fiber. ?Evaluate the micro and ample nutritive contributions of selected foods. ?Compare and contrast your personal nutrient intake with established standards. Key concepts for Week Two which instructors will take aim and for which students will be held responsible:1.Sources and Functions a.Proteins1)What are proteins?2)Functions of protein in the personate3)How much(prenominal) protein do you need?b.Essential and non- infixed amino acids1)Essential amino acids ? body endnot lotion nine amino acids; essential that we obtain them from our dietsa)Histidine, Isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan. and valine2)Non-essential amino acids ? those that can be produced by the body if the right ingredients are give away; is not essential that we grow them from fooda)Alanine, arginine, asparagines, a spartic acid, cysteine, glutamic acid, glutamine, glycine, praline, serine, and tyrosinec.Complete and incomplete proteinsd.Denatured proteinse.Types of malnutritionf.Protein Controversy2.Carbohydrates3.Function of CHO in the bodya.Types of CHO1)Complex CHO2)Simple CHO3)Photosynthesis4.Glycemic big businessman (GI)a.Glycemic Load (GL)1)Glycemic Load Range2)Daily Glycemic Load5.Fatsa.Saturatedb.Unsaturated1)Mono-unsaturated2)Poly-unsaturated6.Watera.Intake versus losses1)1 milliliter per calorie expended2)Water intake; essential balance lossesa)Drinks: 1 liter (1 quart) per dayb)Foods: 1 liter (1 quart) per dayc)Metabolic body of piddle: 350 milliliters (1 ½ cup)d)Total: 2.4 liters (10 cups)3)Water lossesa)Urine production: 1.4 litersb)Lungs: 400 millilitersc)Colon: 150 millilitersd)Skin: 500 milliliterse)Total: 2.4 liters4)Factors that exercise water needs5)Methods to determine water needs6)Signs and symptoms of dehydration7)Staying safely hydrated8)How safe is the water we take?9)Water-related Illnesses10)Bottled wa! ter industry7.Vitaminsa.Vitamin toxicityb.Vitamins: fat soluble1)Vitamin A2)Vitamin D3)Vitamin E4)Vitamin Kc.

Vitamins: water-soluble1)B vitamins2)Thiamin - B13)Riboflavin - B24)Niacin - B35)Pantothenic acid6)Biotin7)Vitamin B-6-Also called pyridoxine8)Folate9)Vitamin B1210)Vitamin C11)Choline8.Mineralsa.Mineral-mineral interactionsb.Vitamin-mineral interactionsc.Mineral toxicitiesd.Calcium (Ca)e.Phosphorusf.Magnesiumg.Sodium (Na)h.Potassium (K)i.Chloride (Cl)j.Sulfur (S)k.Iodine (I)l.Trace mineralsm.Iron (Fe)n.Zinc (Zn)o.Fluoride (F)p.Selenium (Se)q.Copper (Cu)r.Chromium (Cr)s.Manganese (Mn)t.Molybdenum (Mo)--------------------------------------------------------------------------- foodal S tandards Recommendations and Regulations refer to specific website for most(prenominal) stream information on each agency (http://www.fao.org/documents/show_cdr.asp?url_file=/DOCREP/x0243e/x0243e03.htm)1.RDA, DRI, and RNI dietetical guidelines (http://www.nal.usda.gov/fnic/etext/000105.html)2.FDA ? centre of attention for Food Safety and Applied Nutrition (http://www.cfsan.fda.gov/list.html)3.WHO ?... If you want to get a full essay, order it on our website: OrderEssay.net

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