The Role of Fat and it's importance in our diet !1 LIPIDS • Lipids are non soluble molecules that include fats, waxes, sterols, & phospholipids. Lipids main function is storing energy, sending chemical messages in cells, and are components in cell membranes. Lipids make up adipose tissue which is a connective tissue that is made up of lipid cells called adipocytes. Lipids can also be metabolized leading to a large amount of ATP (energy in the body) production. When Lipids are broken down they are broken into a glycerol molecule and fatty acids.
Fats- The fats are the compounds of carbon, hydrogen and oxygen. They are long chain fatty acids and glycerol. The main function of fats In the body Is to provide a steady source of energy. Fats containing saturated fatty acids are solid at room temperature such as, ghee, butter, dalda etc. Fats containing unsaturated fatty acids are liquid at room temperature such as ground-nut oil, musturd oil etc, Proteins- The proteins are highly complex organic compounds of carbon, hydrogen, oxygen and nitrogen.
Liver – Major role in dealing with the nutrient products of food digestion. Detoxifies harmful substances in the intestines. Involved in recycling red blood cells by breaking them down. By product is bile, which is important in the breakdown of fats. Produces essential proteins and clotting factors for the blood and regulates metabolism and cholesterol.
Melissa Quibin | Zaira Ruiz | Ciarra Valencia | Lea Valencia FST 101 | ST-2L | Group 4 EXERCISE NO. 9 VITAMINS Introduction Vitamins are minor but essential organic substances in human nutrition. Though they provide no amount of energy, they are required for the normal growth, maintenance and functioning of the human body. They are important constituents in considering quality aspects of food quality. Vitamin losses can occur through chemical reactions which lead to inactive products.
Caffeine intake can affect metabolism, as well as most caffeinated beverages are manufactured with sugar containing products such as soda; this is true of alcohol- the caloric intake from alcohol also affects your blood glucose. 5. What type of assay was used to measure plasma glucose and ketone levels? Enzymatic analysis 6. What type of assay was used to measure plasma insulin and glucagon levels?
In order for the process to work properly, there must be sufficient amounts of fat present in the diet. Fat soluble vitamins remain in the body for a long period of time, which increases the risk for toxicity. Overconsumption of fat soluble vitamins usually does not occur in a normal diet. However, if too many fat soluble vitamins are consumed via supplements, dangerous side effects could occur. Vitamins A, D, E, and K are fat soluble.
According to the American Dietetic Association, a desirable intake of dietary fiber is many grams per day? Explain
* Eat fewer red meats and more lean meats, cold water fish, tofu (soy, if no allergy) or beans for protein. * Use healthy oils in foods, such as olive oil or vegetable oil. * Reduce or eliminate trans fatty acids, found in such commercially baked goods as cookies, crackers, cakes, French fries, onion rings, donuts, processed foods, and margarine. * Avoid coffee and other stimulants, alcohol, and tobacco. * Drink 6 - 8 glasses of filtered water daily.
This leads to excess beta globin chains in patient’s hemoglobin. The two genes HBA1 and HBA2 involved in this disorder are located on chromosome 16 (Williams et al., 1996, Allen et al., 1997). The normal genotypic representation of α-globin is αα/αα. There are two varieties of α-Thalassemia: α+ and α0 Thalassemia. The Heterozygotes form of α+ Thalassemia (−α/αα) is deficient of one linked α-globin gene.
Those foods with lower water activities are quite shelf-stable in that they contain very little water available for microorganisms to use for growth. When microorganisms grow, they degrade the food causing spoilage as well as health dangers for the consumer. Although there can be a correlation between total moisture content of a food and the water activity, the correlation does not occur at all times. Food products can exist with high moisture content but have very little water activity. Many natural ingredients can be added to a product to “bind” the water making it unavailable for the growth microorganisms.