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    Bio 1

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    ammarashraf5511
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    Bio 1

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    bio 1

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    44

    Copyright:

    © All Rights Reserved
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    Download as pdf or txt
    2 views3 pages

    Bio 1

    Uploaded by

    ammarashraf5511
    44

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    Biology Periodic 1

    • Fat provides the most energy of all the nutrients, 1g of fat contains twice as
    much energy as 1 gram of carbohydrates
    • One calorie is defined as the amount of energy need to raise temperature of
    1g of water by one degree Celsius at a pressure of one atmosphere
    • 1C = 1000cal = 4.184kJ
    • Sugars are found in fruits, vegetables, animal products, honey and milk.
    • Starch is only present in food types of plant origin
    • Excess glucose is stored in the form of glycogen in the liver or the muscle
    cells for short-term energy storage and converted to fats for long-term
    storage.
    • Dietary fiber (roughage) is a type of carbohydrate. Fruits, nuts, vegetables
    and cereals are rich in fibers.
    • Anything refined would contain less fiber, because refinement process
    removes the bran (the outer covering of the grain) which is rich in fiber.
    • Fibers are not considered a source of energy, yet it’s important for
    maintaining a healthy digestive system (decreases the risk for many bowel
    diseases like constipation and colon cancer).
    • Saturated fats:
    1- Foods of animal origin
    2- Solid at room temperature
    3- Red meat, eggs, dairy products
    4- Lack double bonds between carbon atoms.
    • Cholesterol is a type of lipid that doesn’t include fatty acid chains in its
    composition. An increase in cholesterol increases cardiovascular diseases.
    • Unsaturated fats:
    1- Liquid at room temperatures
    2- Contain fatty acid chains with at least one double bond between carbon
    atoms.
    3- White meats, fish, vegetable oils and avocados
    • Fats are stored in adipose tissues under the skin, forming insulating layers
    that help reduce heat loss. Fats are also found around internal organs where
    they provide protection from injury and shock.
    • There are 21 amino acids but only 9 are considered essential amino acids,
    they must be obtained through dietary sources
    • Proteins are required for the body to:
    1- Growth and repair body tissues
    2- Synthesis of enzymes
    3- Hair and nails
    • Excess amino acids are converted to carbohydrates (used in cellular
    respiration) and ammonia (converted into urea and excreted in urine) in the
    process of deamination.
    • Preferred direct energy source from highest to lowest:
    Glucose ----- Glycogen ----- Lipids ----- Proteins
    • Mineral salts:
    1- Obtained through diet
    2- Needed in small amounts
    3- Essential for many body functions
    4- Not considered a source of energy
    • Red meat, dark green leafy vegetables, beans and lentils are rich in iron
    • Iron:
    1- Needed for formation of hemoglobin
    2- Needed for proper functioning of muscles and enzymes
    • Calcium:
    1- Present in blood plasma
    2- Plays important role in blood clotting
    3- Needed for muscle contraction and nerve impulse transmission
    • Vitamins:
    1- Needed in small amounts
    2- Essential for metabolic reactions and for the overall growth and
    development of the body
    • Vitamin C:
    1- Also called ascorbic acid
    2- Found in fresh citrus fruits
    3- Highly sensitive to heat and light
    4- Maintains the health of the gums and the skin
    5- Synthesis of collagen (protein found in skin)
    6- Needed for tissue repair
    • Vitamin D:
    1- Also called calciferol
    2- Fat-soluble
    3- It is synthesized by the skin when exposed to sunlight
    4- Needed for absorption of calcium in intestines
    5- Formation of strong bones and teeth
    • Basal metabolic rate represents the amount of energy per unit time neede to
    perform the different body functions while at rest.
    • An unbalanced diet can lead to malnutrition
    • BMI = weight/height squared
    • Kwarshiorkor caused by lack of proteins in diet, increase water content in
    blood preventing blood to reabsorb water from the cells. (Swelling)
    • Marasmus caused by lack of proteins and many other nutrients and low
    overall caloric intake.

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