University:
Western Sydney University
Course:
MEDI 2003 | Clinical Sciences 2
Academic year:

2024
Views:

335

Pages:

2
Author:

Mariam A. A.

Macronutrients Describes the three major macronutrients: carbs, fats, & proteins Carbohydrates Simple: Monosaccharides, oligosaccharides Complex: Linked-up simple sugars Types of GI: Low GI: Slowly digested, glucose rise is slow High GI: Rapidly digested, glucose rise is rapid Soluble fiber: Oats, apples, nuts, beans Insoluble fiber: Whole grains, vegetables, fruits Functions: Provides energy Prevents constipation Regulates blood sugar Aids in weight management Proteins Made out of amino acids Source of nitrogen Growth, repair of body tissues Enzyme, protein, antibody synthesis Provide energy when lipids and glucose fail to do so Lipids Most concentrated form of energy Made out of C, H, O Types: Triglycerides: Saturated vs. unsaturated Solid at room temp. Animal sources Phospholipids: Liquid at room temp. Plant sources Sterols LDL vs. HDL Functions: Source of energy, heat Aid in fat-soluble vitamin absorption Insulation → heat loss Build cell membranes Carbohydrates Types: Simple sugars: Monosaccharides, oligosaccharides Complex carbohydrates: Polysaccharides Functions: Provide energy Prevent constipation Regulate blood sugar Aid in weight management