Y khoa, dược - Chapter 10: Diet and healthThe Workings of DNA and Genes Genetic code for making proteins Mutations: error in genetic code Nutritional Genomics Influence of diet on gene expression
44 trang | Chia sẻ: huyhoang44 | Ngày: 30/03/2020 | Lượt xem: 1093 | Lượt tải: 0
Y khoa, dược - Spotlight on eating disordersDiagnostic criteria Body weight < 85% of expected (BMI ≥ 17.5 kg/m2) Intense fear of weight gain Distorted body image Amenorrhea Causes Warning signs
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Y khoa, dược - Chapter 9: Nutrition for physical performanceATP-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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Y khoa, dược - Spotlight on metabolism and energy balancePathways initiate breakdown of macronutrients Anaerobic Breakdown glucose Do not require oxygen Aerobic Breakdown glucose, fat, and protein Require oxygen
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Y khoa, dược - Chapter 8: Water & minerals: the ocean withinInsensible 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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Y khoa, dược - Spotlight on dietary supplements and functional foodsMegadoses in conventional medical management Conventional medicine Drug interactions Malabsorption syndromes Treatment of deficiencies Druglike effects
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Y khoa, dược - Chapter 7: Vitamins: vital keys to healthFood 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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Y khoa, dược - Chapter 6: Proteins and amino acids: function follows formAmino 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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Y khoa, dược - Chapter 5: Lipids: not just fatIn 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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Y khoa, dược - Spotlight on alcoholFermentation 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
23 trang | Chia sẻ: huyhoang44 | Ngày: 30/03/2020 | Lượt xem: 1015 | Lượt tải: 0
