unit1 topic4.docx - Topic 4 Macronutrients Lesson 1 Carbohydrates Video 1 Based on a ~2000 calorie diet you should be eating g\/day o 65g of fat o 60g of

unit1 topic4.docx - Topic 4 Macronutrients Lesson 1...

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Topic 4 : Macronutrients Lesson 1 : Carbohydrates Video 1: - Based on a ~2000 calorie diet , you should be eating (… g/day) o 65g of fat o 60g of protein o 240g of complex carbs o 50g of sugar o Total = 415 g/day - Qualities that are more or less recommended on at least a qualitative basis o Protein, complex carbs, sugar, saturated fat, unsaturated fat, and salt This is what we could call the “proper” amounts based on nutritional establishment set by many different countries - Difference in North America/overweight countries: o All of these quantities are enhanced by about 10-15% o Amount of saturated fat spikes by 4-5x o The changing American diet : Dairy is a little bit down Fruits and vegetables is pretty much constant Huge increase in fats and oils from late 1990s present time Caloric sweeteners have gone down b/c non-caloric sweeteners increased to replace them Grains have gone up especially flour, rice There’s also an increase in corn, flour, starch & grits as it is a popular engagement of material for food, often for breakfast in the south of US Oats has remained constant White and whole wheat flour have increased this is pounds per person which is about 454 grams/pound Chicken has increased dramatically over this period of time Total added fats, the salad, and cooking oil have increased over time o Changes in diet from 1970 to 2006 (USA ): 11% increase in pounds of food per week from 1970-2006 dairy has gone down 10-20% depends how it’s measured cheese is sometimes included meat and eggs + 11% sugar + 17% fruit +26% grains +42% fats +59%
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o more food available in NA overall, even when adjusted for losses… there’s ample food supply o Calories : Proteins and carb s : 4 cal/g Fats : 9 cal/g Fiber : 2 cal/g Ideal caloric intake for fat is 30% Video 2: - Carbohydrates/sucrose: o Classic carb is sucrose , or table sugar o The body converts “carbs” to glucose which is an important source of energy o In sucrose , there’s a considerable # of OH groups (8 of them all added up) This implies the notion of being soluble in water b/c like dissolves like The OH groups bind with the water and become solubilized Formula = C 12 H 22 O 11 BUT it could be composed of C 12 (H 2 O) 11 We have the equivalent of that which is carbo carbon hydrate water , hence, the name. Carbo for carbon (C12), hydrate for water (H20) Another way to formulating it = C m (H 2 O) n o In terms of its heat delivery system, sucrose is worth 4 cal/g of material (same as proteins) o There are 2 fragments to sucrose : 1 glucose molecule 2 fructose molecule both are linked together by an oxygen atom overall in which we call these monosaccharides (consists of one carbohydrate molecule) they are linked together in sucrose which it itself a disaccharide composed of those two monosaccharides (consists of 2 carbohydrate molecules) o dietary sources of carbs include brown rice, cherry pie, white beans, corn, green peas, yams, lentils, milk, pasta and bananas Video 3: -
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