FAT - Nutrition 2/18/08 (MON) 18/02/2008 16:03:00 Glycemic...

Info iconThis preview shows pages 1–4. Sign up to view the full content.

View Full Document Right Arrow Icon

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
This is the end of the preview. Sign up to access the rest of the document.

Unformatted text preview: Nutrition 2/18/08 (MON) 18/02/2008 16:03:00 Glycemic Index A foods ability to raise blood glucose levels Foods with a low glycemic index: o Cause low or moderate changes in blood glucose o Are better for ppl with diabetes o Are generally higher in fiber o May reduce the risk of heart disease and colon cancer Influences on glycemic response o Carbohydrate type o Presence of fat or protein o Viscosity o Processing o Ripeness o Food additives Glycemic load o Takes into account the glycemic index as well as the amount of carbohydrate typically in a single serving o Net carbs: Total carbohydrate grams minus those from fiber and sugar alcohol Low Carbohydrate diets o Minimum glucose available in low carb diets Body makes glucose from protein Brain doesnt like fat, some cells must have glucose o Body uses fat for energy Complete fat metabolism requires some carbohydrate o Liver produces ketons o Initial weight loss because low liver glycogen, loss of water Glycogen ties up water molecules o Those successful on a low carb diet are successful due to decreased calorie intake o o CHAPTER 4- FATS/LIPIDS What are fats? o Fats are one type of liquid o Lipids do not mix with water o Lipids: a family of chemical compounds Soluble in organic solvents like gasoline, turpentine, and oil Insoluble in water and aqueous solutions Hydrophobic o 3 types of lipids are found in foods triglycerides- composed of 3 fatty-acid molecules fatty acids are long chains of carbon atoms surrounded by hydrogen atoms fatty acids can differ in: length of their carbon chain o short, medium, long...
View Full Document

This note was uploaded on 04/02/2008 for the course NATS 104 taught by Professor Lewis during the Spring '08 term at University of Arizona- Tucson.

Page1 / 9

FAT - Nutrition 2/18/08 (MON) 18/02/2008 16:03:00 Glycemic...

This preview shows document pages 1 - 4. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online