Identifying Harmful Habits in the Western Diet
Incorrect Habits in the Western Diet:
- Excessive consumption of foods with empty calories
- Low consumption of foods rich in fiber
- Lack of vitamins and minerals
- Raw food crisis
- Supercharger and malnutrition
- Harmful substances in food such as tobacco
Dietary Goals:
- Eat the energy expended to avoid becoming overweight
- Increase intake of complex carbohydrates and natural sugars
- Reduce consumption of refined sugar to 45%
- Reduce fat intake from 40% to 30%
- Reduce consumption of saturated fats
- Limit cholesterol intake
Biochemical Classification of Lipids, Proteins, and Amino Acids
Biochemical Classification of Lipids
Lipids serve as crucial energy reserves and structural components in living organisms. They are broadly classified based on their structure and ability to undergo saponification.
Saponifiable Lipids (Containing Fatty Acids)
Fats and Fatty Acids (Acylglycerols)
Fats (oil, lard, tallow) are energy reserves in animals, formed by glycerol and fatty acids. If the three fatty acids are identical, they are called simple fats; if they differ, they are mixed fats.
- Solid Fats
Key Statements on Food Science, Metabolism, and Clinical Nutrition
Review of essential statements regarding food processing, human metabolism, clinical nutrition, and specialized diets. Validation marks ([V] for Valid/True, [F] for False/Incorrect) are provided based on standard scientific understanding.
Food Processing and Preservation Principles
- In Ultra-High Temperature (UHT) processing, high temperatures (e.g., 140°C) are applied for a short time (e.g., 2 seconds). [V]
- A moderate low-sodium diet typically restricts common salt intake to a maximum of 5 grams per
Nutritional Science: Protein Quality, Metabolism, and Essential Factors
Protein Quality and Biological Value
Protein quality is defined by the number, nature, and type of amino acids present. A protein has higher quality if its range of amino acids is more complete and closer to physiological needs.
Defining Protein Quality
- High Quality Protein: Contains all essential amino acids in proper proportion relative to the body’s needs.
- Limiting Amino Acid: An essential amino acid found in the smallest amount relative to the body’s requirement.
Protein Quality Indicators
Indicators
Read MoreEssential Concepts in Animal Nutrition and Feed Analysis
Proximate Analysis and Feed Composition
Components of Proximate Principles
The Proximate Analysis system divides feed components into six categories:
- Moisture: Water and other volatile compounds.
- Ash: Minerals (inorganic matter).
- Crude Fiber (CF): Cellulose, hemicellulose, and lignin.
- Nitrogen-Free Extract (NFE): Starch and sugars (highly digestible carbohydrates).
- Ether Extract (EE): Lipids (fats and oils).
- Crude Protein (CP): Calculated from nitrogen content (N x 6.25).
Analytical Methods
- The Kjeldahl method
Human Digestive System: MCQs and Questions
5 Multiple Choice Questions (MCQs)
1. The main site of absorption of digested food is:
b) Small intestine
2. The enzyme present in saliva is:
b) Amylase
3. Bile is poured into:
b) Small intestine
4. The correct sequence of the digestive system is:
a) Mouth → Oesophagus → Stomach → Small intestine → Large intestine → Anus
5. The function of villi is to:
b) Absorb digested food
5 Short Answer Questions (2 marks each)
1. Name the enzyme in gastric juice and its function.
Pepsin; it digests proteins into