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3 fats which triglycerides,phospholipids, and sterols most important one?
95% fats we used
Fatty acids
Long chains of carbon atoms bound to each other along hydrogen atoms
Triglyercide
Long chains with hydgen
Quaternary
A protein with more than one polypeptide chain how protein interacts with other molecules
Tertiary
Fold in to unique 3d shape
Secondary
Spiral shape created due to chemical bonding between amino acids
Protein order
P STQ
Hydrochloric acid
In stomach proteins denatured by
Prescatarian
Vegetarian that eats fish
Ovo vegetarian
Eats eggs
Low carb diet
It is bad mange weight. Not have energy as carbs main source of energy. It decrease performance if high level althete.
Cottage cheese
Contains protein
Meat
Most complete protein source amino accids
Digestion of protein
Main role breaks protein individually into amino acids
Which takes longer time digest fats carbs or protein
Fasts take longest and carbs takes fastest
Collagen
30% bone tissue and comprises large amounts of tendons ,ligaments skin and muscle
Keratin
Protein helps skin hair and nails made of.
Proteins
Responsible for hormone synthesis, help maintain proper ph balance
2 majior pan remix enzymes
Chymotrypsin,trpsin
Eat 100g protein on Wed how many kcal is this?
Protein 4 kcal/g so 4×100= 400kcal
If he ate 1800kcal that day what % of his total kcal
400/1800 × 100=22
Recommend rad
0.8g/kg
RDA for althete
1.2-1.8
Complete protein
Contain 9 essential amino acids
Incomplete protein
not contain all indispensable amino acids in sufficient quantities
Role protein
Stucture and motion,hormones and antibodies, strong immune system, ph balance of blood, cell growth, repair maintenance, energy source
Glucose+ galactose
2 monosaccharides join to form the disacchaide
Blood glucose regulated by hormones of insulin
Insulin is release when response to higher blood glucose. Which simulates glucose up take into cells. Liver muscles take up glucose and store as glycogen
Cho digestion / absorption
Majority happens in small intestine also happens mouth and stomach
Insoluble fibre
Parts of plants that attract and cling to water but do not dissolve in water
Soluble fibre (carbs)
Natural pectins and gums that absorb water to form gel
Glycogen(type of polysaccharides)
Not found in food. Storage form glucose is in animals stored in liver and muscles
Starch( polysaccharides)
Our cells cannot use starch molecules so digest starch into glucose
Whole grain
Better for health great source for fiber ,vitamins minerals , healthy fats
Monosaccharides made of one sugar module simplest
Disaccharide made 2 molecules
Polysaccharide complex carbohydrate
Carbohydrates
Energy production energy storage building macromolecules
4 princes of health diet
Adequate- diet provides enough energy nutrients fibre vitamins and minerals.
Moderate- right amounts of foods maintain healthy weight
Balance- combination/ proper portions
Varied - diffent types of food.
Nutrition intake
Protein 10-35% carbohydrate 45-65% fats 20-35%
Note 
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