Download Nutrition Through the Life Cycle (5th Edition) by Judith E. Brown PDF
By Judith E. Brown
Food throughout the lifestyles Cycle, fifth version written through Judith E. Brown.
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Docid517477. Protein Protein in foods provides the body with amino acids used to build and maintain tissues such as muscle, bone, enzymes, and red blood cells. The body can also use protein as a source of energy—it provides four calories per gram. However, this is not a primary function of protein. ” Food sources of protein differ in quality, based on the types and amounts of amino acids they contain. Foods of high protein quality include a balanced assortment of all of the essential amino acids.
High intake of the water-soluble vitamins from supplements can also produce adverse health effects. Toxicity symptoms from watersoluble vitamins, however, tend to last a shorter time and are more quickly remedied. Vitamin overdoses are very rarely related to food intake. Vitamins do not provide energy or, with the exception of choline, serve as structural components of the body. Some play critical roles as coenzymes in chemical changes that take place in the body, known as metabolism. Vitamin A is needed to replace the cells that line the mouth and esophagus, thiamin is needed for maintenance of normal appetite, and riboflavin and folate are needed for the synthesis of body proteins.
10 containing fatty acids in the trans Fats that elevate levversus the more common cis els of LDL cholesterol form are generally referred to as trans fat. (which increases the risk of heart disease) are reCholesterol a fat-soluble, colorless liquid primarily found in garded as “unhealthful,” animals products. while those that lower LDL cholesterol and raise blood levels of HDL cholesterol (the one that helps the body get rid of cholesterol in the blood) are considered healthful. The list of unhealthy fats includes trans fats, saturated fats, and cholesterol.