Nutrition Part 2

Nutrition Part 2 - Ranks carbohydrate-rich foods according...

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1 • Ranks carbohydrate-rich foods according to their glycemic response. Foods that raise blood glucose level quickly have a higher GI rating than foods that raise blood glucose level more slowly. • Choosing foods with a more often than choosing those with a high GI may help: –Con t ro l –Con t ro l –Con t ro l – Lower risk of – Lower risk of Metabolism of Carbohydrate
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2 LIPIDS: Plant and Animal Lipids Animal lipids are called Functions include: All carbons a single bonded to Numbering of carbons begins at the Even number of C1 C18
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3 LIPIDS: Fatty Acid Derivatives Unsaturated fatty acids possess double- bonded carbon atoms Monounsaturated Polyunsaturated Omega End LIPIDS: Fatty Acid Derivatives Kinks in fatty acid structure lower the melting point of the lipid—liquid at a lower temperature than a saturated fatty acid. C 16 H 32 O 2 C 18 H 32 O 2
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4 Essential Fatty Acids • Must be consumed in diet—cannot be synthesized from other sources – Linoleic Acid – Linolenic Acid • Linoleic in olive oil, corn oil, fruits, vegetables • Linolenic from cold water fish, flaxseed and canola oil • Preindustrial diet was balanced at 1:1 • Current diet is • Omega-3 fatty acids have been found to be beneficial for
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Nutrition Part 2 - Ranks carbohydrate-rich foods according...

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