NUTRITION
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| Nutrition | the sum of the processes by which and animal or plant takes in and uses food substances
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| protein | Amino acids linked by peptide bondprimary function is to build and repair body tissues. Protein can be used for energy if calories or carbohydrate are insufficient in the diet
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| Semi-essential Amino acids | these amino acids cannot be manufactured by the body at a rate that will support growthArginineHistidine
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| gluconeogenesis | when amino acids are used to assist in energy production during a negative energy balance
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| Protein in-take recommendations | 10-25% of total caloric intake
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| One gram of protein yields ___ calories | One gram of protein yields 4 calories
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| Amino acids from protein are used by the body for... | -synthesizing body-tissue protein-providing glucose for energy (many can be converted to glucose)-providing nitrogen in the form on amine groups to build nonessential amino acids-contributing to fat stores
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| Amino acids are not used to build protein under the following conditions | -not enough available energy from carbohydrate and fat-consistently low or lacking essential dietary amino acids owing to the exclusive consumption of incomplete proteins-an excess of necessary protein
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| Carbohydrates | compounds of carbon, hydrogen, and oxygen, which make up a large portion on animal foods.
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| monosaccharide | a single sugar unit, many of which are combined to make starches
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| disaccaharides | Two sugar units
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| Carbohydrates provide the body with... | -they are the perfect and preferred form of energy-they constantly need to be replaces, causing a craving that must be satisfied-parts of the nervous system rely solely on carbohydrate-they efficiently burn and use fat and protein
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| Glycemic index | the rate at which ingested carbohydrate raises blood sugar and its accompanying effect on insulin release
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| For exercise lasting more than 1 hour athletes should consume _____of carbohydrate every hour | between 30-60g. This help supply glucose, where glucose is dwindling.
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| one gram of carbohydrate yeilds ____ calories | 4
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| carbohydrates are typically classified as.. | sugar (simple), starches (complex), and fiber
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| lipids | a group of compunds that includes triglycerides (fats and oil), phospholipids and sterols.95% of lipids in foods are fats and oils. In the body 99% of the stored lipids are triglycerides
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| polyunsaturated fats | more than one point of unsaturationprovide important essential fatty acids
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| trans-fatty acids | the result of hydrogenation (the process of adding hydrogen to unsaturated fatty acids to make them harder at room temperature and increase food shelf-life). Have been shown to increase LDL cholesterol and decrease HDL cholesterol
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| one gram of fat yield ____ calories | 9
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| A diet containing _____% calories from fat is recommended | 10% - 30%
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| hyperphagia | overeating
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| on average an individual should consume ____ ounces of water per day | 968oz extra for every 25 lbs above idea weight
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| water constitutes approx _____ of body weight | 60%
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