Macronutrients — definition?
Fats, carbs, and proteins for energy and growth.
Recommended macronutrient ratios?
45-65% carbs, 10-35% protein, 20-35% fats.
Carbohydrates — role?
Main energy source for the body.
Sugars — subset of?
Carbohydrates providing quick energy.
Good carbs — examples?
Whole grains, fruits, vegetables, legumes.
Bad carbs — examples?
Refined grains, sweets, sugary drinks.
Fats — types?
Saturated, monounsaturated, polyunsaturated, trans.
Saturated fats — source?
Butter, red meat, cheese.
Trans fats — effect?
Raise LDL, lower HDL, increase heart risk.
Healthy fats — examples?
Olive oil, nuts, fish, seeds.
Cholesterol — function?
Builds cell membranes, hormone production.
LDL — nickname?
Bad cholesterol.
HDL — nickname?
Good cholesterol.
Fiber — types?
Soluble and insoluble.
Soluble fiber — benefits?
Lowers cholesterol, stabilizes blood sugar.
Insoluble fiber — benefits?
Promotes digestion, prevents constipation.
Calorie — definition?
Energy needed to raise 1g water by 1°C.
Energy balance — equation?
Calories consumed vs. burned.
Glycemic Index — purpose?
Ranks carbs by blood sugar impact.
Glycemic Load — what?
GI times carb amount per serving.
Answer 10 questions on Mastering Healthy Macronutrients.
1. How should a consumer use knowledge about sodium nitrate levels in processed meats to ensure safety when purchasing food products?
2. When was the information about trans fats being harmful and increasing heart disease risk published or established according to the course content?
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