It nutrition

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

Fibre

1.help blood sugar

2.control blood cholesterol

3.good bower health

4. Feel full

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%