CU-Boulder IPHY 2420 - Proteins & Macronutrients (3 pages)

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Proteins & Macronutrients

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Proteins & Macronutrients


Lecture Notes 9/3/2014

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Lecture Note
University of Colorado at Boulder
Iphy 2420 - Nutrition for Health and Performance

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IPHY 2420 1nd Edition Lecture 4 Outline of Last Lecture I Diarrhea II Vomiting III Heartburn GERD IV Peptic Ulcer V IBS VI Crohn s Disease VII Celiac Disease Outline of Current Lecture I Macronutrients II What They Do III Types Kinds and Functions IV Classifying Amino Acids V Proteins in Food Body Current Lecture Macronutrients Protein 1909 1919 mostly just grains Since 2005 its mostly meat reflects how good we are doing as a nation Complex organic molecules composed of carbon hydrogen and oxygen Proteins contain nitrogen MADE OF AMINO ACIDS incredibly functional and important Your immune system breaks down from lack of protein The human body has an estimated 200 000 different proteins What do they do 1 New cells building blocks of muscles 2 Structure in hair and nails 3 Enzymes These notes represent a detailed interpretation of the professor s lecture GradeBuddy is best used as a supplement to your own notes not as a substitute 4 Lubricants 5 Clotting Compounds 6 Antibodies 7 Maintain fluid and pH balance 8 Certain hormones and neurotransmitters 9 Energy source not preferred function Types Kinds Functions 3 types of Proteins 1 Structural cartilage ligaments bone hair etc 2 Contractile enables muscles to move 3 Pigment Melanin determines color of hair eyes and skin 4 Clotting Needed for blood clot sealing off wound to stop infection Kinds of Proteins 1 Hormones Chemical messengers regulates body processes and responses E ex insulin and glucagon break down sugars regulate blood sugar 2 Enzymes Compounds that speed up chemical reactions without becoming part of the products Functions of Proteins 1 Moving oxygen around the body Transport proteins aid in fluid balance Swollen tissue edema lack of protein so water is not distributed and skin swells restricts movement or causes damage Classifying Amino Acids Essential Cannot be made by the body must come from food 9 of 20 amino acids must be supplied by diet Nonessential Can be made by the body 11 of the 20 amino acids

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