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TCU - NFS 20403 - Class Notes - Week 5

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TCU - NFS 20403 - Class Notes - Week 5

School: Texas Christian University
Department: Science
Course: Nutrition
Professor: Powell
Term: Spring 2016
Tags:
Name: Nutrition Week 5 Notes
Description: These notes cover the last parts of the Carbohydrate chapter and the first half of the Lipids chapter.
Uploaded: 02/18/2018
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background image Nutrition Week 5 2/12-2/16 Carbohydrates Recommended CHO Intake o Fiber Recommended 20-35 g daily 2-3 times greater than the average Involves eating more fruit, vegetables, and legumes and less 
meat
o Best “Pick-me-up” is not concentrated sugar
o
Glycemic Effect of Food Extent to which a food raises blood glucose concentration and 
elicits an insulin response
Depends on: (1) digestibility of starch, (2) interaction of starch 
and protein, (3) amount and kinds of fat, sugar, and fiber, (4) 
other constituents that may bind starch, (5) consistency of food, 
(6) combination of foods eaten at one time
Is important for imbalances but cannot predict responses in 
mixed meals
BEST WAY TO CONTROL IS TO CONTROL TOTAL ENERGY INTAKE Glycemic Index : method of classifying foods according to their  potential for raising blood glucose Diet o Fiber and fat slow digestion and absorption of CHOs, causes glucose to  enter blood gradually o Dietary protein elicits glucagon secretion, opposes insulin, and  maintain blood sugar within normal range Food Labels o Total carbohydrate – includes starch, fibers, and sugars
o Sugars – includes added and natural sugars
Sugar Alternatives o Sugar Alcohols Ex) sorbitol, mannitol, xylitol Provide half as much energy as sucrose but not as sweet May cause diarrhea – sit unabsorbed in intestines for extended 
time and draws water
Don’t contribute to dental caries Used in chewing gum o Stevia  – herbal product, generally recognized as safe (GRAS) o Artificial sweeteners  – saccharine, aspartame Don’t add energy or contribute to dental caries Saccharin was removed from “cancer-causing substances” list in
2000
Aspartame  – no long term health effects for certain subgroups
background image Contains phenylalanine – an amino acid Phenylketonuria (PKU)  – disease in which people cannot  metabolize phenylalanine Accumulation is toxic to the developing nervous system 
and causes irreversible brain damage
Very important in babies and children ADI (Acceptable Daily Intake): 50 mg/kg of body weight Carbohydrates’ kCalorie Contributions o Obesity and the link to carbohydrates Total daily energy intakes have increased Activity levels have declined Increase in body weight o Epidemiological Studies Inverse relationship between carbohydrates and weight o Weight Loss Lowered kCalorie intake Sugar and kcals o Increased consumption of added sugars High-fructose corn syrup Body fat stores o Carbohydrate cravings Self-imposed labeling of foods as good or bad o Carbohydrate “addiction” Not physiological or pharmacological (PSYCHOLOGICAL) ---------------------------------------------------------------------------------------------------------------------
---------------------
CHP. 5 LIPIDS Lipids o A family of compounds including fats, oils, phospholipids, sterols, and  triglycerides o The amount of lipid in the blood reflects the probability of heart  disease o Lipid profile – results of a blood test revealing (1) total cholesterol, (2)  HDL and LDL cholesterol, (3) triglycerides HDL + LDL + 20% Triglycerides = Total Cholesterol ( < 200 
mg/day )
Triglycerides o Most abundant – 95% of lipids
o Glycerol + 3 fatty acids
Glycerol is the backbone Fatty acids vary in length of chain and degree of saturation Saturated – full of hydrogens Unsaturated – missing hydrogens o Omega-3 and Omega-6 fatty acids 18-carbon polyunsaturated fatty acids

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School: Texas Christian University
Department: Science
Course: Nutrition
Professor: Powell
Term: Spring 2016
Tags:
Name: Nutrition Week 5 Notes
Description: These notes cover the last parts of the Carbohydrate chapter and the first half of the Lipids chapter.
Uploaded: 02/18/2018
5 Pages 34 Views 27 Unlocks
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  • Notes, Study Guides, Flashcards + More!
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