psyc 4 - LECTURE 4 1/15/09 Biology of Eating Macronutrients...

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LECTURE 4 – 1/15/09 Biology of Eating Macronutrients Carbs, Fats, Proteins all providers of calories o Carbs/proteins = 4 cal/gram and Fats = 9 cal/g Absorption Phase immediate use/energy o Processing foods for immediate needs and storing CARBS – absorbed into Amino Acids Fats – absorbed into Fat Proteins – absorbed into Amino Fasting Phase variable stage (based on amount, metabolism, etc) o Using up the stored resources Amino Acids – Fasted into Glycogen (storage carb thru Glucagon) Fat – Fasted into Triglycerides Amino – Fasted into Amino Acids Cycling processes – the absorbing and fasting of stuff GLUCOSE Simple vs. Complex carbs o Simple Sugars – immediate energy Monosaccharides (GLUC, GALAC, FRUC, RIBOSE)
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Disaccharides (MALT, SUC, LAC) o Complex Storage carbs Oligosaccharides – 3-5 of the same monos Polysacc – 3-5 of the same monos can be different Glycogen – animals Starch – plants Fiber – soluble and insoluble Glycemic index (GI) o How the body responds to eating sugar based on blood sugar levels o Depends on complexity a candy bar = simple and quick Beans = complex and takes longer to absorb o Importance? sugar response (varies based on intake – can lead to type II diabetes) and fat response () WRT insulin (helps with fat storage) o Low glucose foods = more stable levels for body
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psyc 4 - LECTURE 4 1/15/09 Biology of Eating Macronutrients...

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