KIN 325 Chapter 4

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KIN 325Chapter 4

• The Energy Nutrients

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Energy Nutrients

• Carbohydrates- 55-60 of calories. No more than
  10 from simple sugars
• Fats- Less than 30 of calories. No more than
  10 saturated fat.
• Protein- 10-15 of calories

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Kilocalorie

• Amount of heat required to raise the temperature
  of 1 kg. of water 1 degree centigrade.
• 1 Kilocalorie equals 1,000 calories

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Problems in the American Diet

• Average consumption of fat is still over 33.
• Average consumption of carbohydrates is 52 or
  less.
• Consumption of fiber is only 15 grams.
• Sugar consumption is 150 lbs. per person per year.

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Components of a Healthy Diet

• Carbohydrates-
• Monosaccharides- glucose, fructose, galactose.
• Disaccharides- sucrose, lactose, maltose
• Polysaccharides- starch, glycogen, fiber
• Carbohydrates provides 4 calories per gram

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Carbohydrates

• About 100 grams of glucose can be stored as
  glycogen in liver.
• About 300-400 grams of glucose can be stored in
  the muscle as glycogen.
• Glucagon stimulates the release of glycogen

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Fiber in the Diet

• Soluble- abundant in beans, peas, oat bran.
• Insoluble- found in wheat bran, fruits,
  vegetables.

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Health Effects of Fiber

• Slows rate of absorption of glucose.
• Decreases serum cholesterol levels.
• Helps prevent hemorrhoids, diverticulosis, colon
  cancer
• Controls weight
• Maintains a healthy G.I. tract.

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Carbohydrates and Weight Loss

• Metabolism increases more after a high carb meal
  than with a high fat meal.
• Diet rich in plant foods promotes weight loss.
• Excess carbs can be stored as glycogen.
• Carbs provide a feeling of fullness.

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Carbohydrates and Disease Prevention

• Whole grain food sources are rich in fiber,
  vitamin E, and other vitamins and minerals.
• Whole grains have phytochemicals- compounds which
  have an antioxidant effect on the body.

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The Diabetic Diet

• Glycemic Index- the extent to which specific
  foods raise blood glucose levels.
• It also depends on how it is cooked, the protein
  and fat content of the food, and whether it is
  eaten alone or with other foods.

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Lipids and Health

• 95 of the fats in the body are in the form of
  triglycerides.
• Triglycerides are made up of a glycerol and three
  fatty acid chains.
• Saturated fats are linked to obesity,
  cardiovascular disease and cancer.

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Forms of Fatty Acids

• Saturated Fats.
• Polyunsaturated Fats- two or more carbon double
  bonding sites.
• Monounsaturated Fats- one carbon double bonding
  site.
• Essential Fatty Acids-
• Omega 6- Lenoleic Acid
• Omega 3- Lenolenic Acid

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Cholesterol

• Sterol that is a fat-like substance
• Lipoproteins- transport system for cholesterol.
• Chylomicrons- carry fat and cholesterol from the
  small intestines to the liver.
• HDLs-
• LDLs-
• VLDLs-

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Functions of Cholesterol

• Constituent of cell membranes
• Constituent of bile
• Helps synthesize the sex hormones
• Cholesterol is nonessential

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Dietary Fat and Obesity

• There is unlimited storage space for fat.
• Number and size of fat cells increase.
• Fat provides 9 calories per gram
• LPL enzyme results in increased fat storage.

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Fat and Weight Loss

• Decrease fat content of the diet to 20 to 25
  percent of calories
• Researchers say that a low-fat may be easier to
  follow than a low-calorie diet.

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Fat and Chronic Disease

• Decrease fat to less than 30 of total calories
• Decrease saturated to 10 or less of total
  calories.
• Decrease cholesterol consumption to less than 300
  mg per day.
• Consume fewer trans-fatty acids in diet.