Calcium rich sources are dairy products and leafy green vegetables. Phosphorus is needed for growth, and maintenance of cells and tissues and the genetic building blocks. Phosphorus is found in nuts, poultry, meat, and fish. Magnesium helps to supply energy production and helps balance calcium levels. Magnesium is found in black walnuts, almonds, cashews and green leafy vegetables.
Starch, a major carbohydrate is converted to glucose and then reconverted into fat storage. Amino are not produced by cells and have to be included in our diets. It is important that our diet contains adequate protein, calcium, iron and Vitamins A and D. We need calcium for strong teeth and Vitamin D for healthy bones Carbohydrates Carbohydrate is an organic compound which contains sugars and starches there are 2 types of carbohydrates, simple and complex. Simple carbohydrates provide our body with energy. They are found in foods like, fruit, butter, cheese, yoghurts, sugar, pasta and bread.
Unsaturated and Saturated Fat: What’s The Big Deal? Fats are organic compounds that are made up of Carbon, Hydrate, and Oxygen. They’re a source of energy in foods and belong to a group of substances called lipids which can come in a liquid or solid form. Fat is one of the 3 nutrients (along with protein and carbohydrates) that supply calories to the body. Fat provides 9 calories per gram, more than twice the number provided by carbohydrates or protein.
The six nutrients are carbohydrates, protein, fat, vitamins, minerals, and water. Carbohydrates are organic compounds in food that when eaten are broken down to provide energy. Carbohydrates are broken down into two groups: simple and complex. They are starches found in grains, fruits, and vegetables. Proteins are amino acids in food that has been broken down in the digestive system.
Chapter 10 Lipids Multiple Choice Questions 1. Structural lipids in membranes Pages: 343-345 Difficulty: 2 Ans: A Which of the following statements concerning fatty acids is correct? A) One is the precursor of prostaglandins. B) Phosphatidic acid is a common one. C) They all contain one or more double bonds.
The definition of nutrition is the “basic physical resources necessary for energy production, growth, reproduction and the proper functioning of tissue and organs” (Webster-Gandy, Madden & Holdsworth 2012, p.2). The body’s requirements are met by the foods we eat; through the macronutrients and micronutrients we ingest and from the water we drink. Macronutrients are required in large quantities by the body and comprise of carbohydrates, proteins and lipids (fats) whilst the body requires fewer micronutrients that include vitamins and minerals (Rolfes, Pinna & Whitney 2012, p.3). All of these nutrients are key to helping the body move toward optimum health. Lipids and carbohydrates allow fuel to be utilised as energy, whilst proteins help maintain cells by growing and repairing them (Rolfes, Pinna & Whitney 2012, p.9).
Examples of fats are margarine or vegetable oil. Steroids are another example of lipids. Steroids main function is hormones which enters cells and initiates specific chemical reactions. The most common steroid is cholesterol, but another example would be estrogen. Another example of a lipid is Phospholipids which is a derivative of triglycerides.
The peroxide value (PV) test, which is one of the most common tests used to evaluate the extent of lipid oxidation, is based on measuring peroxides. Objective: To measure the PV or a number of food samples, and to evaluate the meaning of the results. Reagents: Acetic acid (glacial) Chloroform (CCl4) 15% Potassium iodide (KI) 0.01 N (0.01M) sodium thiosulfate (Na2S2O3) Starch indicator 0.5 % concentrated hydrochloric acid HCl 0.01 N (0.00167M) potassium dichromate K2Cr2O7 (fix.) Procedure Determination of the titre of the sodium thiosulfate solution Measure off 10 ml of 0.01N K2Cr2O7 solution to a 200 ml conical flask. Add 0.5 ml concentrated HCl and 1.0 ml 15% KI solution.