fstc201 2-6-08

fstc201 2-6-08 - Food Sciences Week 4 Wednesday, February...

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Food Sciences Week 4 Wednesday, February 6, 2008 Simple Diffusion: small lipids and water freely cross into mucosal cells. Facilitated Diffusion: water soluble vitamins utilize a carrier to transport them in the mucosal cells. Active Transport: causes nutrients such as specifically glucose and amino acids to be absorbed into the mucosal cells – with the cost of energy input. I. Energy Nutrients a. Energy values in kcals for each nutrient i. 4 kcal/g for carbohydrate ii. 4 kcal/g for protein iii. 7 kcal/g for alcohol iv. 9 kcal/g for lipid (fats and oils) b. Food example: i. A fruit flavored yogurt: what is the amount of energy (kcals or “calories”) provided? 1. 10g protein + 3g fat + 43g CHO per serving 2. 40kcal + 27kcal + 172kcal = 239kcal c. What’s up with ATP? i. ATP is a molecule that stores energy in a special part of its structure. (high energy phosphate bond ). Stands for: Adenosine Triphosphate 1. Kind of bond: an intra molecular bond ii. ATP provides energy for cellular functioning. Where do ATP molecules
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fstc201 2-6-08 - Food Sciences Week 4 Wednesday, February...

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