ADSC 2010 Lecture 11 Outline of Last Lecture I Nutrients A Six Classes of Nutrients II Water A Functions B Average Daily Consumption III Carbohydrates A Classification of Carbohydrates a Monosaccharaides b Disaccharides c Polysaccharides B Functions of Carbohydrates IV Fats Lipids A Classification B Types of Fatty Acids C Physical Forms D Dietary Requirements a Essential Fatty Acids b Compounds Lipids c Sterols E Functions V Proteins A Amino Acids B Essential Amino Acids C Semi Essential Amino Acids D Non Essential Amino Acids E Dietary Crude Protein Non Protein Nitrogen NPN Outline of Current Lecture I Value Determinants II Vitamins A Categories B Requirements C Functions III Minerals A Categories B Functions Current Lecture Meats Nutrients Continued I Value Determinants Japan loves high quality beef Low end choice grocery stores Higher quality High end store Publix or Kroger II High Quality meat sold to restaurants USDA official entity to place grade standard of carcass Beef is most involved in grading system Vitamins Large organic molecules needed in small amounts by animals A Categories 1 Fat Soluble A D E K 2 Water Soluble Vit B C B Requirements 1 Monogastrics All 2 Ruminants Fat Soluble except K C Functions 1 Metabolism cofactors coenzymes 2 Absorption and Digestion Vitamin D Ca P absorption Vitamin B aids in protein digestion NIACIN Vitamin A important to maintaining body lining Vitamin K Blood clotting factor Vitamin D prevents white muscle disease Bone Metabolism III Minerals chemical elements other than C H O N needed for metabolism A Categories 1 Macro Ca P Cl Na K Mg S 2 Mircro Trace Cr Co I Fe Mn Zn Cu F Mb Se B Functions 1 Structure Bone Growth Ca P 2 Metabolism Cofactor Coenzyme Zn Energy storage P 3 Fluid Balance acid base Osmotic Pressure Na K Cl 4 Part of Other Compounds Cobalt Vitamin B12 Idoine Thyroid Fxn Iron Hemoglobin Myoglobin 5 Nerve Muscle Function Ca Mg Cl Na K
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