r6
What is hydrogenation?
Process of adding H+ ions to “saturate” all of the unsaturated bonds (bubbling H+ gas)
- increase stability of food
- alters texture
- makes unsaturated become saturated
"processing can alter these bonds"
FFA
What are the 5 functions of lipids?
1. Structure of cell membranes (cholesterol and phospholipids)
2. Insulation (temperature regulation)
3. Protection (shock absorption)
4. Metabolism (regulators)
5. Energy source (unlimited energy)
Why is the cell membrane important?
Phospholipid bilayer - contains other structures as well
Separates inside cell from outside
Affects the membranes permeability
Heads of the phospholipids face away from each other (hydrophilic)
Tails face each other (hydrophobic)
What is insulation?
Storage of fat helps to insulate the body
Maintain or regulate our body temperature
In cold environments:
normal fat deposits in the skin help prevent too much heat from escaping
In warm environments:
provide some heat protection
What is protection?
Provides some shock absorption
Surrounds the body’s internal organs
Prevent organs from "sinking" as a result of the daily downward stress of gravity
What are the 4 regulators of metabolsim?
hormones, bile salts, blood clotting, eicosanoids
"-------- are produced by incomplete fat use and incomplete acetyl coA"
Ketones
What is our total fat % -->
<30% of energy intake
What are the 3 functions of protein?
1. structure (muscle, bone, blood, hormones)
2. regulators of metabolism
3. energy (small amount)
What essential amino acid is necessary for kids but not adults? What joins an AA to an AA?
Histidine, PEPTIDE Bonds
What is a high quality protein?
A complete protein that contains all of the EAAs
Contains extra AAs available for nonessential AA synthesis
What are low quality protein?
An incomplete protein lacks one or more EAAs
are incomplete proteins that when eaten together provide a full complement of all essential AA --> is said to be....
Complementary PRO combinations
What are health risks of the vegan diet, what do we tend to be low and high in?
Tend to be low in:
- zinc, iron, calcium, vitamin D, riboflavin, & vitamin B12
Tend to have higher intakes of:
Phytates – whole grains, bran, & soy products
Oxalates – spinach, rhubarb, & chocolate;
Tannins – tea
These compounds can bind minerals making them less available to the body
What about endurance and strength athletes?
1.2-1.4 g/kg for endurance
1.6-1.8 g/kg for strength
What is the protein recommendation for adults?
0.8 g/kg (adults)
How many calories do each of the following have; carbohydrates, fats, protein
1g CHO = 4 calories
1g fat= 9 calories
1g protein= 4 calories
What is method of quantification?
% mass or % energy content
important because fat content can be misleading
Ketones have 3 subsection within them, what are they?
1.acetoacetic acid
2.beta-hydroxybutyric acid
3.acetone
Hydrogenation makes unsaturated becomes saturated and what happens to them?
loses health benefits of unsaturated
Can also make trans fats from the unsaturated bonds remaining (can be problematic)
What are limitations of glycemic index and glycemic load?
Both altered when consumed with other foods
Barley, sweet potatoes, prunes and figs are what kind of fibers? Cereals, apples, strawberries are what kind of fibers?
Soluble, insoluble
When synthesis is _______ than degradation that's how you build muscle.
Higher
Name some types of vegetarian diets?
fruitarian
vegan
pescovergiatrian
semi vegetarian