By Kara Rogers
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A shopper advisor to picking among foods and drinks strategies, and the way to prevent events the place you'll remorse what you ate.
Medical and advertisement curiosity within the box of dietary neuroscience has grown immensely over the past decade. this day, a large diversity of supplements, meals for weight reduction, practical meals, nutraceuticals, and clinical meals are generally on hand. lots of those items are advertised for his or her results on habit or mind functionality, which relates on to dietary neuroscience and increases matters concerning their security and efficacy.
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Trans-fatty acids also raise LDL cholesterol, while monounsaturated and polyunsaturated (cis) fats tend to lower LDL cholesterol levels. Because of the body’s feedback mechanisms, dietary cholesterol has only a minor influence on blood cholesterol in most people; 37 The Science of Nutrition however, since some individuals respond strongly to cholesterol in the diet, a restricted intake is often advised, especially for those at risk of heart disease. PRotEins Proteins, like carbohydrates and fats, contain carbon, hydrogen, and oxygen, but they also contain nitrogen, a component of the amino chemical group (NH2), and in some cases sulfur.
Saturated fats tend to be more stable than unsaturated ones. The food industry takes advantage of this property during hydrogenation, in which hydrogen molecules are added to a point of unsaturation, thereby making the fatty acid more stable and resistant to rancidity (oxidation) as well as more solid and spreadable (as in margarine). However, a result of the hydrogenation process is a change in the shape of some unsaturated fatty acids from a configuration known as cis to that known as trans. Trans-fatty acids, which behave more like saturated fatty acids, have undesirable health consequences.
The body stores a small amount of glucose as glycogen, a complex branched form of carbohydrate, in liver and muscle tissue, and this can be broken down to glucose and used as an energy source during short periods (a few hours) of fasting or during times of intense physical activity or stress. If blood glucose falls below normal (hypoglycemia), weakness and dizziness may result. Elevated blood glucose (hyperglycemia), as can occur in diabetes, is also dangerous and cannot be left untreated. Glucose can be made in the body from most types of carbohydrate and from protein, although protein is usually an expensive source of energy.