Lecture 11 Alcohol

Lecture 11 Alcohol - Lecture 11 Alcohol Alcohol has been...

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Lecture 11: Alcohol 3/3/10 Alcohol has been around for thousands of years 6400 BC Neolithic peoples consumed berry wines 4000 BC, Sumerians fermented grains/cereals -->beer, wine, other alcoholic beverages Egyptians recorded 100 medical uses for alcohol Different cultures used available crops: barley, corn, potatoes, rye, rice Use of alcoholic beverages established in different religions: Jewish & Christian – use wine in ceremonies and practices, (wine in communion), religious orders famous for making beer/wines ~ Christian Brothers Moslems, Baptists, Mormons, Adventists limit or prohibit consumption of alcoholic beverages Scientific Definition of Alcohol: compounds with 1 or more OH groups Uses of Alcohol Alcohol is a beverage, drug and cellular toxin (antiseptic) Provides 7 kcal/g but no nutrients A drink: provides 0.5 fl oz alcohol = 14 ml Alcohol contents by volume: Beers: non-alcoholic <0.5% light 3-4% alcohol regular 5% or more alcohol Wines: 7-24%, (14% or more, needs to list alcohol on label) Proof is 2x alcohol content: i.e. 80 proof = 40% alcohol Alcohol consumption 3 rd leading cause of death in US Leading cause of death for persons under 21 Moderate intake: 1 drink/day for female, 2 drinks/day for male Pregnant women – no safe level – could lead to fetal alcohol syndrome US statistics: 23% life abstainers
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15% current users 14% infrequent users 48% regular users Legal drinking age: 21 years , 70% of HS seniors have consumed alcoholic beverage Healthy People 2010 goal : reduce annual alcohol consumption to avoid medical & social problems Metabolism: absorption and oxidation 20% absorbed in stomach Rate of absorption affected by: Carbonated alcohol (Champaign & sparkling wines) better absorbed
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This note was uploaded on 11/02/2011 for the course NST 10 taught by Professor Amy during the Spring '08 term at Berkeley.

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Lecture 11 Alcohol - Lecture 11 Alcohol Alcohol has been...

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