Nutritional Balance Notes PDF

14^th^ / Nov / 2024 Nutritional Balance: E needs: 1. CHO +(50-60) %; it is the bilk of what we should eat\ \*complex: (40-45) % or (45-50) %\ \*simple: (10-15) sucrose \> 10 from total 100%\ mainly glucose added sugar in processed food \*16% of the Jordanian Diet is sucrose and...

14^th^ / Nov / 2024 Nutritional Balance: E needs: 1. CHO +(50-60) %; it is the bilk of what we should eat\ \*complex: (40-45) % or (45-50) %\ \*simple: (10-15) sucrose \> 10 from total 100%\ mainly glucose added sugar in processed food \*16% of the Jordanian Diet is sucrose and 12% in the US 2. Lipids (triglycerides: fat) and (non- triglycerides: steroids, sterols, and stanols)\ \*cholesterol and saturated fatty acids are one of the three deadly whites.\ \*cut down sugar as much as you can. 3. Protein & amino acids\ \*when an animal dies all glycogen turns to lactate so you shouldn't eat right away **What Happens to Glycogen After Death?** 1. **Glycogen Breakdown**: - When an animal dies, its metabolic processes continue briefly in the absence of oxygen (anaerobic conditions). - The glycogen stored in the muscles is broken down into glucose, which is then metabolized into **lactic acid** due to anaerobic glycolysis. 2. **Accumulation of Lactic Acid**: - Lactic acid accumulates in the muscles, lowering the pH and causing **rigor mortis** (muscle stiffening). - This process is part of the normal postmortem biochemical changes in the muscle. 4. Dietary Fiber: 20g/1000kcal 5. Fatty acid: (5-30) % saturated/mono/poly - Saturated: (\ 92% unsaturated 18^th^ /Nov/2024 The way you use fat matters Fat = glycerol + three triglyceride Home preparation: - Generally safe. - Depends on (mother's) family's level of education Industrial preparation: - Because of mass production, violation of oil occurs - Falafel has 33-35% oil from frying - "Smoking point of oil is dangerous, it's supposed to be nutty flavored\ glycerol gets degraded to acrolein, it is not toxic but may cause irritation to the epithelial tissue of digestive track " - Glycerol and Acrolein: Oils contain triglycerides, which are made of glycerol and fatty acids. When oil is overheated: Glycerol (the backbone of triglycerides) can degrade into acrolein. - Acrolein: It's an irritant to the epithelial tissue of the digestive tract and respiratory system. It's not highly toxic but can cause discomfort, coughing, or irritation if inhaled or ingested. - Everything under high temp + oil will be toxic - Causes hyperactivity in children\  When oils are exposed to **high temperatures**, harmful byproducts (like aldehydes, free radicals, and trans fats) may form.  Some of these compounds, if consumed frequently, could potentially affect children\'s **neurological health** and behavior, possibly contributing to issues like **hyperactivity**. This is speculative but linked to overall dietary quality. - Bond breakage, free fatty acids and glycerol (no ester bond) leads to polymerization causing hydrocarbons which are cancerogenic, atherogenic and mutagenic\ **1. Bond Breakage in Fats:** Protein (10-20) % primarily amino acids 20 amino acids have genetic coding -- essential; protein synthesizes under generic coding Quality of protein means functionality - Essential amino acids: - Growers 8x + 2\ 1- Arginine: Necessary for growth and development due to its role in cell division, hormone secretion (like growth hormone), and immune function. 2- Histidine: it contributes to protein synthesis, hemoglobin production, and tissue repair. - Non-growers 8x\ Leucine, Isoleucine, Valine, Lysine, Threonine, Methionine, Tryptophan, Phenylalanine. Condition/criteria of quality protein: 1. Balance of AA essential + non-essential\ in accordance to the body's physiological needs\ AA are the only source of Nitrogen in our body Amine group is toxic, discarded as urea 2. Bioavailability: an index of the amount of nutrient available for absorption (oral intake blood titer) 3. Digestibility coefficient = [\$\\frac{intake - fecal\\ loss\\ }{\\text{intake\\ }}\$]{.math.inline} Protein:\ - animal \> 90% -plant\ \*cereals (80-90) = 85% \*legumes & nut (60-80) = 70% (30% obligatory loss) CHO: 97-99% Fat: 95% Digestibility ↑ feces ↓ AA balance \% of protein D.C Quality --------------------- ---------------------------------- --------------- ------------------- ------------------------------------- Animal ✓ (15-20) 16% ✓ High; except gelatin is low Cereal Partial, deficient in lysin (7-15) 10% Acceptable 85% ✓- Partial/medium; excepts zein is low Legumes Partial, deficient in methionine (20-50)35% 70% ✓= Fruits & vegetables Deficient \> 3 AA \