energy level. Carbohydrates: A carbohydrate is one of the elements of the 5 major compounds‚ dealing with the making of an human body. To define the word any of carbohydrates class of organic compounds that are polyhydroxy aldehydes or polyhydroxy ketones‚ or change to such substances on simple chemical transformations‚ as hydrolysis‚ oxidation‚ or reduction‚ and that form the supporting tissues of plants and are important food for animals and people. When we eat‚ the carbohydrates in our food become
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1. Which of the following is NOT an essential nutrient? A) water B) alcohol C) vitamins D) minerals 2. Which of the following is a micronutrient? A) carbohydrates B) vitamins C) lipids D) alcohol 3. Christopher’s lunch contains 121 grams of carbohydrate‚ 40 grams of protein‚ and 25 grams of fat. What percent of kilocalories in this meal come from fat? A) 19% B) 26% C) 34% D) 42% 4. The building blocks of proteins are called: A) fatty acids.
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The benefit of protein for a dancer is essential for muscle and tissue repairment. A dancers diet should be composed of 12-15% of protein. In addition‚ protein provides amino acids necessary for metabolism. Examples of good protein sources for dancers are tofu‚ beans and meat. The benefit of carbohydrates is to provide energy production to the body. The muscles are stored with glycogen through the
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Dr. David B. Samadi said that‚ “Many diabetics find that products with artificial sweeteners help curb cravings as sweeteners tend to be much more intense than regular sugars and having no carbohydrate or effect on blood glucose levels.” This is a plus for diabetics to have artificial sweeteners since most like to consume lots of sweeties. “It enables people that are carb‚ sugar or calorie conscious to take in a wider range of foods that they
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Saccharification of Pineapple Ananas comosus peelings through Dilute Acid Hydrolysis Rhoy M. Capul Ma. Michelle Carmel O. Aquino Alia Jenine S. Caceres San Pablo City National High School San Pablo City Mrs. Glory M. Serrano Research Adviser A Science Investigatory Project in fulfillment of Research project S.Y. 2010-2011 Abstract The pineapple is one of the leading products in the Philippines‚ as it thrives in tropical climates. However
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Neale SBI3U1 November 6th‚ 2014 Spit and Armpit Lab Partners: Kara Washer and Josh Young Abstract This lab shows the use of salivary amylase with strong and weak starch mixtures to break down complex carbohydrates into simpler sugars. This lab was conducted to physically see the breakdown of carbohydrates into simpler sugars (glucose‚ fructose‚ galactose) using the salivary amylase enzyme. This is extremely important to all metabolic functions in the human digestive system. It is found that benedict’s
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A Can of Bull? Do Energy Drinks Really Provide a Source of Energy? Objectives • Describe and categorize chemically the components of various popular “energy drinks.” • Determine the physiological role of these components in the human body. • Explain scientifically how the marketing claims for these drinks are supported (or not). • Determine under what conditions each of the “energy drinks” might be useful to the consumer. The Case After spending several years working the Sport’s Desk of the Lansing
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mechanisms that allow them to gather‚ store‚ and use energy. These mechanisms are collectively known as metabolism. A sequence of reactions must occur with each mechanism of metabolism‚ forming metabolic pathways. When we study photosynthesis in next week’s lab‚ you will investigate the metabolic pathways in which green plants capture light energy to produce the carbohydrate known as glucose. Carbohydrates can be used as temporary stores of energy. They can be broken down more readily than other‚ more
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Dancer’s nutrition To be a healthy and successful dancer you need a balanced diet to ensure your body has maximum energy. A massive part of a dancer’s health is what they consume and the nutrients such as carbohydrates‚ fats‚ protein‚ vitamins‚ minerals‚ fibre and water that they take in through these foods. The amount of these nutrients that are in the food we eat varies a lot so we need to make sure we eat a variety of different foods to fulfil the body’s requirements of all nutrients. The five
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heat relative to glucose during ATP synthesis Net (metabolizable) energy (NME) Non-obligatory dietary thermogenesis Thermogenesis due to effects of cold‚ drugs‚ hormones‚ bioactive compounds or other stimulants Net energy for maintenance (NE) Basal metabolism Physical activity Food energy – methods of analysis and conversion factors FAO FOOD AND NUTRITION PAPER 77 Report of a technical workshop Rome‚ 3–6 December 2002 FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS Rome‚ 2003
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