Where does fat digestion begin?

the small intestine

low in nutrients, but high in calories

ex: donuts, soda, bacon, candy

high in nutrients, lower in calories

ex: fruits, whole grains, lean meats, vegetables, legumes, low fat dairy

calories/weight of food (bulk)

ex: lettuce, vegetables

low energy density contributes to fullness

1.omnivore

2. ate large variety of foods

3.efficent energy storage

4. hungry every 4-6 hours

5. attracted to sweet, fatty, or salty foods

6.appetite triggered by sight, smell, and taste

7.active

8. higher caloric and nutrient intake, and better use of nutrients

1. EAR (Estimated Average Requirement)

2. RDA (Recommended Dietary Allowances)

3. AI (Adequate Intake)

4. UL (Tolerable Upper Intake Level)

based on the EAR and population variation,

implies "optimum" for 98% of the population,

if you have less than the RDA might be deficent

upper safe limit

if you go above this the more likely the nutrients are toxic,

however it is based on an individual circumstance

mostly toxic for those who take supplements

1. has ample safety margins (not minimums)

2. varies by age, gender, pregnancy, lactation

3. met by eating a wide variety of foods over 3-7 days

4. Focuses on "optimizing" health and minimizing risk of chronic disease

product label and nutrition facts label

required if cross state lines or nutrition claim made

recent move to label meats and restaurant menus

1.Name of product

2. Name and address of manufacturer

3. Net contents by weight, measure, or count

4. Ingredients (in "ordinary" language) in descending order by weight

5. country of origin (NEW)

6. Not GMO and usually not if irradiated (radiation)

1. "Standard" serving size in common household and metric measures

2. Number of servings per package and

 for each serving +/-10%

3. total food energy (kcals)

4. energy (kcals) from fat

5. grams, fat, sat fat, and trans fat

6. mg of cholestorol

7.sodium (mg)

8. CHO(grams)

9. fibers and sugars (grams)

10. protein (grams)

11. for fat through protein and Vits A, C, calcium, and iron also give percent of Daily Values per serving

1. large protein molecules that facilitate specific chemical reactions. i.e.: a catalyst

2. high specificity

3. not altered by reactions

4. often named after substrate but with "ase" suffix

enzyme=protease

product=amino acid

enzyme=lipase

product=fatty acid

enzyme=amylase

product=sugars

enzyme=lactase

product=glucose and galactose

1. Essential for fat digestion

2. Not an enzyme but an emulsifier

3. Made by liver and stored in gallbladder

4.Contains high levels of cholesterol

5. 95-98% reabsorbed in small and large intestine

1. made in pancreas

2. lowers blood glucose

3. increases all energy stores

4. tells body to use glucose for energy

5. (don't use fat for energy, store it)

1. made in pancreas

2. raises blood glucose

3. decreases adipose fat and liver glycogen stores

4. shifts to more fats use

5. comes into play when eating

1. made in adrenal glands

2. raises blood glucose

3. decreases all energy (unless exercising or stressed won't use/have this)

1.liquified contents of stomach squeezed into intestine

2. muscle layers churn and mix food with stomach fluids

1. energy

2. come cells (brain) can only use CHO until starvation

3. burning of fat

4. spares protein from use for energy

5. fiber provides number of benefits

6. all plants of CHO from photosynthesis

sugars

monosaccharides, disaccarides, and trisaccharides

glucose

fructose

galactose

sucrose (glucose and fructose)

maltose (glucose and glucose)

lactose (glucose and galactose)