participates in these reactions. List the different kinds of biological macromolecules and their monomers. Describe the structure and functions of: Amino acids Simple sugars Nucleotides Summarize the different forms and functions of complex carbohydrates. Describe the possible levels of protein structure. Summarize the fundamental property of all lipids. Illustrate the structure of triglycerides and phospholipids. Advanced Key Concepts After the biomolecules lectures‚ students should be
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Many unhealthy foods have a substantial amount of saturated fats that may be damaging to the body. One being palmitic acid also known as palm oil which is a common saturated fat made of the chemical formula C16H32O2(National center for Biotechnology Information). Large amounts of palmitic acids are found in butter and cheese which is known for excessive weight gain for many who eat these foods with palm oil. Another unhealthy preservative found in unhealthy foods is Fructose. The chemical formula
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people that care about what they are putting into their bodies‚ their health‚ high energy‚ and what they look like in the mirror‚ then enter the world of macronutrient counting. Macronutrients simply consist of foods that contain Protein‚ fat‚ and carbohydrates. These ultimately provide the energy necessary to maintain body functions at rest & during physical activity. These macronutrients maintain the body’s structural & functional entireness. These 3 macronutrients should be consumed at every meal to
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This assignment will describe the role of energy in the body and explain the physiology of two named body system in relation to energy metabolism. It will explain where energy comes from‚ how the body uses energy‚ what is metabolism/catabolism and anabolism and also it will explain cellular respiration aerobic/anaerobic is. Energy is necessary for muscular activity and movement however‚ energy is also necessary to circulate blood and lymph and tissue fluid throughout the body; for breathing and
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Distribution‚ Metabolism‚ and Excretion Absorption is the process by which a drug is made available to the fluids of distribution of the body. (i.e. blood or plasma) Most orally-administered drugs reach a maximum or peak level blood concentration within 1-2 hours. Once a drug has been absorbed from the stomach and/or intestines into the blood‚ it is circulated to some degree to all areas of the body to which there is blood flow and that is the process of distribution. Metabolism is the complex
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Organic Compounds: Water- Provides an environment for metabolic reactions The structure gives it a slightly positive and slightly negative charge giving it the ability to dissolve substances. Carbohydrates: The main function of carbohydrates is to provide an energy source Carbohydrates can also be used for structural units such a deoxyribose. Composed of Carbon‚ Oxygen and Hydrogen. Monosaccharaides: Composed of 3 to 7 carbons. Prefixes indicate the number of carbons. EG. Pentose=5
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macronutrients in their meal replacement drink. Macronutrients are nutrients that provide carbohydrates‚ proteins‚ and lipids. Nutrients are substances needed for growth‚ metabolism‚ and for other body functions.
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they are both. * By choosing carbohydrates full of fiber we can increase the health benefits of good carbs. These carbs get absorbed slowly into our systems. Examples: whole grains‚ vegetables‚ fruits‚ and beans. * * We can decrease the health risk of bad carbs by eating fewer refined and processed carbohydrates that take away beneficial fiber. Examples: white bread and white rice. How does our body turn carbohydrates into energy? When carbohydrates are digested and broken down by
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overconsumption of energy and thus may contribute to the global sugar epidemic. This epidemic can lead to a different epidemic such as chronic disease. In addition‚ sugar provides only “empty calories”‚ potentially leading to nutrient inadequacy‚ which can lead to corresponding health consequences. There are many sugar substitutes that can be used and the most recent one that came into the news spotlight is stevia. Of course as with all sugar products and its substitutes there are problems. The controversy
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Essay Developement Nutrition information provided on food labels can be a helpful resource to imporve nutrition. It is usually most important to look at the number of Calories‚ Fat grams‚ Carbohydrates‚ and Sodium per serving size. It’s imprtant to know the seving size of a food or meal because it allows you to compare similar products easily. This information can be useful in keeping a blanced diet by counting the amount
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