Nutrition Notes
Nutrition notes 9-17-2013 Chapter 5
** Fat from fat stores and muscle glycogen provides most of the energy to fuel muscular work (physical activity)
** About 95% of the lipids in foods and in the human body are triglycerides.
** The fatty acids in foods influence the composition of fats in the body.
** Fats are a mixture of saturated monounsaturated and polyunsaturated fatty acids.
** Lipids that are firm at room temperature are called fats, and lipids that are liquid at room temperature are called oils.
** Monounsaturated fats fatty acids: have one double bond.
** Oils rich in monounsaturated fats include: canola, olive, and peanut oils.
** Polyunsaturated fatty acids have two or more points of unsaturation where a hydrogen is missing.
** The DRI recommends consuming up to 35% of total calories from both monounsaturated and polyunsaturated fats.
** Lechin is phospholipid that is a major constituent of the cell membranes.
** Cholesterol is the best known of the sterols. It is found only in animal foods and it is also manufactured by the body.
** Cholesterol is also the precursor( foundation) for the steroid hormones ( including cortisol, and aldosterone.)
** Cholesterol is a part of every cell in the body.
** The main dietary factor associated with elevated blood cholesterol levels are a high saturated and trans fat intake.
** The recommended daily dietary maximum for a cholesterol intake is 300 mg of cholesterol a day.
** A HDL of 60 mg/dl or higher is considered a protective factor for Heart disease.
** Blood LDL cholesterol levels are decreased by limiting intake of saturated fats and redefined carbohydrates.
** Blood triglycerides levels can be reduced by increased intake of fish and seafood, increased vegetables and fruit intake.
** Omega 3 aka ( alpha-linolenic acid) & Omega 6 linolenic acid are the two essential polyunsaturated fatty acids, which the body needs for its basics
** Fat from fat stores and muscle glycogen provides most of the energy to fuel muscular work (physical activity)
** About 95% of the lipids in foods and in the human body are triglycerides.
** The fatty acids in foods influence the composition of fats in the body.
** Fats are a mixture of saturated monounsaturated and polyunsaturated fatty acids.
** Lipids that are firm at room temperature are called fats, and lipids that are liquid at room temperature are called oils.
** Monounsaturated fats fatty acids: have one double bond.
** Oils rich in monounsaturated fats include: canola, olive, and peanut oils.
** Polyunsaturated fatty acids have two or more points of unsaturation where a hydrogen is missing.
** The DRI recommends consuming up to 35% of total calories from both monounsaturated and polyunsaturated fats.
** Lechin is phospholipid that is a major constituent of the cell membranes.
** Cholesterol is the best known of the sterols. It is found only in animal foods and it is also manufactured by the body.
** Cholesterol is also the precursor( foundation) for the steroid hormones ( including cortisol, and aldosterone.)
** Cholesterol is a part of every cell in the body.
** The main dietary factor associated with elevated blood cholesterol levels are a high saturated and trans fat intake.
** The recommended daily dietary maximum for a cholesterol intake is 300 mg of cholesterol a day.
** A HDL of 60 mg/dl or higher is considered a protective factor for Heart disease.
** Blood LDL cholesterol levels are decreased by limiting intake of saturated fats and redefined carbohydrates.
** Blood triglycerides levels can be reduced by increased intake of fish and seafood, increased vegetables and fruit intake.
** Omega 3 aka ( alpha-linolenic acid) & Omega 6 linolenic acid are the two essential polyunsaturated fatty acids, which the body needs for its basics