Chapter 5.2 Flashcards
what is the nondigestible part of a plant called
fibre
recommended intake of fibre
25-38g/day
difference between soluble vs insoluble
soluble: dissolve in water, become gel-like substance, digested by bacteria
insoluble: dont dissolve in water, cannot be fermented by bacteria
how much calories per gram of fats
9kcal/gram
fats absorb what vitames
A, D, E, K
which form of fat makes up 95% of body fat
triglyceride
which form of fat makes up 5% of body fat
cholestrol
the accumulation of cholesterol in the body can cause what?
build of plaque causing arteriosclerosis
saturated vs unsaturated fat
not able to hold anymore H, from animals, solid at room temp
room for additional H, from plant/veg oil, liquid at room temp
what are trans fatty acids
polyunsaturated oils hydrogenated to make them more solid (margarine)
which vitamins are fat soluble? water soluble?
A, D, E, K.
B & C
define antioxidants (function, phytochemicals, cartenoids)
protects from free radicals
Functional foods: foods for prevention and cure
Phytochemicals: protect against cell, tissue damage Carotenoids: red, orange pigments (fruits and veggies)
vitamin D
bone health (UV Rays)
Sources: milk products and fish
minerals are organic, destructible, and are toxic
t or f
f
minerals are inorganic, indestructible, and aid in physiological process
