Tài liệu Kỹ Thuật - Công Nghệ

ATP-CP energy system Quick source of ATP Cellular ATP and creatine phosphate Fuel for 3 to 15 seconds of maximal effort

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Pathways initiate breakdown of macronutrients Anaerobic Breakdown glucose Do not require oxygen Aerobic Breakdown glucose, fat, and protein Require oxygen

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Insensible water losses: the continuous loss of body water by evaporation from the lungs and diffusion through skin. ¼- ½ of daily fluid loss Urine (~1-2 liters per day) Illness External factors that contribute to water losses: Low humidity High altitude High protein/salt foods

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Megadoses in conventional medical management Conventional medicine Drug interactions Malabsorption syndromes Treatment of deficiencies Druglike effects

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Food preparation affects vitamins in foods Vitamins found in all food groups Factors that determine amounts Source (animal vs. plant) Sunlight Moisture Growing conditions Plant’s maturity at harvest Packaging and storage

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Amino Acid Sequence Each amino acid is joined to the next by a peptide bond Peptide bonds Dipeptide (2 AA) Oligopeptide (3 AA) Polypeptide (4-10 AA)

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In health, trans fatty acids are known to raise LDL (“bad”) cholesterol, and lower HDL (“good cholesterol”), promote systemic inflammation, and increase triglycerides in your blood. History and how it is made: In Europe (1910): needed a cheaper butter substitute for soldiers In US (1960s): People wanted to eat a “healthier and cheaper butter”  ...

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Fermentation Yeast cells metabolize sugar to make alcohol Alcoholic beverages Beer: 5–6% alcohol Wine: 8–14% alcohol Liquor: 35–45% alcohol “Proof” is twice the alcohol percentage

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Fructose Also called levulose or fruit sugar Tastes the sweetest of all the sugars Occurs naturally in fruits and vegetables Found in fruits, honey, and corn syrup

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Physical movement Peristalsis Wavelike, muscular contractions Transport food and nutrients along the GI tract Segmentation Series of muscular contractions in the small intestines Divides and mixes the chyme

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