Basics of Macronutrients

Basics of Macronutrients - Basics of Macronutrients Fats(9...

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Basics of Macronutrients - Fats (9) o Contribute the most calories/gram o Some fats are correlated with an increase risk of heart disease Fats in meats and dairy products have been correlated with heart disease Reduce sat. fat and trans fats intake o Some fats are correlated with a reduced risk of heart disease Olive oil, canola oil, fish, nuts, avocado o Cohert studies – the nurse’s study – were used to determine these correlations Epidemiological studies - Carbohydrates (4) o Sugars Fruits Desserts, sweets, soft drinks Can contribute to the development of dental caries o Starch Bread and baked goods Grains such as rice Starchy fruits and veggies Harmless unless intake is excessive – glycemic load In some people eating starch alone can quickly raise blood glucose o Fiber Unrefined grains – brown rice, brown bread
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Fruits and veggies Most Americans consume only half the fiber requires (NHANES – epidemiological study) - Protein (4) o Important for tissue growth and maintenance
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