Sources Of Nutrients Flashcards
We get simple carbs from——
We get complex carbs from ——
We get simple carbs from anything sugary, or even lactose (in dairy).
We get complex carbs from starchy foods like pasta, grains, rice, and vegetables
Difference in plant and animal lipids using the following characteristics:
Composition
Source
Function
Role in diet
Health impact
Storage
Appearance
Nutrient density
Characteristic
Composition-
Plant Lipids: Made up of glycerol and fatty acids, often with a high proportion of unsaturated fatty acids.
Animal Lipids: Made up of glycerol and fatty acids, often with a higher proportion of saturated fatty acids.
Source-
Plant lipids: Found in plant seeds, oils, and tissues.
Animal lipids: Found in animal fat, dairy products, and meat.
Function-
Plant lipid: Serve as energy storage and structural components in plants.
Animal lipid: Serve as energy storage and insulation in animals.
Role in diet-
Plant lipid:It can be a source of essential fatty acids and vitamin E in the diet.
Animal lipid: It can be a source of saturated fatty acids, cholesterol, and fat-soluble vitamins.
Health impact-
Plant lipid: In moderation, plant lipids can positively impact health by reducing the risk of heart disease and improving cholesterol levels.
Animal lipid:Consumed in excess, animal lipids can increase the risk of heart disease, obesity, and other health problems.
Storage-
Plant lipid: Stored in specialised structures called oil bodies in plants.
Animal lipid: Stored in adipose tissue in animals.
Appearance-
Plant lipid: Oils are usually liquid at room temperature and become solid when chilled.
Animal lipid: Fats are usually solid at room temperature and become liquid when heated.
Nutrient density-
Plant lipid: Plant lipids are less energy-dense than animal lipids, which contain fewer calories per gram.
Animal lipid: Animal lipids are more energy-dense than plant lipids, which contain more calories per gram.
Differences in plant and animal lipids using the following characteristics:
Trans fatty acids
Cholesterol content
Vitamin E content.
Saturated fatty acids
Polyunsaturated fatty acids
Composition of fatty acids
Trans fatty acids-
Plant lipids:Plant lipids may contain small amounts of trans fatty acids, especially in partially hydrogenated oils.
Animal lipids: Animal lipids may contain trans fatty acids, especially in processed and fried foods.
Cholesterol content-
Plant lipids: Plant lipids do not contain cholesterol.
Animal lipid :Animal lipids can contain cholesterol.
Vitamin E content-
Plant lipids: Plant lipids can be a good source of vitamin E.
Animal lipids: Animal lipids typically contain small amounts of vitamin E.
Saturated fatty acids-
Plant lipids: Plant lipids typically contain small amounts of saturated fatty acids.
Animal lipids: Animal lipids can contain large amounts of saturated fatty acids.
Polyunsaturated fatty acids-
Plant lipids: Plant lipids typically contain large amounts of polyunsaturated fatty acids.
Animal lipids: Animal lipids typically contain small amounts of polyunsaturated fatty acids.
Composition of fatty acids-
Plant lipids: Plant lipids are typically composed of monounsaturated and polyunsaturated fatty acids.
Animal lipids Animal lipids are typically composed of a mixture of saturated and unsaturated fatty acids, with a higher proportion of saturated fatty acids.
Differences between plant lipid and animal lipid:
Influence on satiety
Influence on hormones
Influence on metabolism
Omega-3 content
Omega-6 content
Influence on satiety
Plant lipids are less satiating, meaning they are less likely to make you feel full and satisfied.
Animal lipids are more satiating, meaning they are more likely to make you feel full and satisfied.
Influence on hormones
Plant lipids do not significantly impact hormones involved in hunger and satiety.
Animal lipids can significantly impact hormones involved in hunger and satiety.
Influence on metabolism
Plant lipids positively impact metabolism by increasing insulin sensitivity and reducing inflammation.
Animal lipids can have a negative impact on metabolism by increasing inflammation and reducing insulin sensitivity.
Omega-3 content
Plant lipids typically contain small amounts of omega-3 fatty acids.
Animal lipids can contain larger amounts of omega-3 fatty acids, especially in fatty fish.
Omega-6 content
Plant lipids typically contain large amounts of omega-6 fatty acids.
Animal lipids typically contain small amounts of omega-6 fatty acids.
Differences in plant and animal proteins using the following characteristics:
Bioavailability
Composition
Source
Digestion
Allergenicity
Saturation
Cholesterol
Antinutrients
Environmental impact
Impact on Health
Availability
Cost
Characteristic
Bioavailability-
Plant protein:Generally lower than animal protein
Animal protein: Generally higher than plant protein
Composition-
Plant protein: Typically lower in certain essential amino acids such as lysine, methionine, and cysteine
Animal protein: Typically contains all the essential amino acids in sufficient amounts
Source-
Plant protein: Beans, lentils, peas, nuts, seeds, and grains
Animal protein: Meat, poultry, fish, dairy products, and eggs
Digestion-
Plant protein: Can be difficult for some people to digest, leading to gas, bloating, and other digestive issues
Animal protein: Easier for the body to digest and absorb
Allergenicity-
Plant protein: Can be a common allergen for some people
Animal protein: Rarely causes an allergic reaction
Saturation-
Plant protein: Typically lower in saturated fats compared to animal protein
Animal protein: Higher in saturated fats compared to plant protein
Cholesterol-
Plant protein: No cholesterol content
Animal protein:Contains cholesterol
Antinutrients-
Plant protein: Can contain antinutrients such as lectins and phytates that can interfere with the absorption of certain minerals
Animal protein: Usually free of anti-nutrients
Environmental impact-
Plant proteins: Generally has a lower environmental impact compared to animal agriculture
Animal protein: Can have a high environmental impact due to the production and transportation of animal products
Impact on Health-
Plant protein: Associated with a lower risk of heart disease and certain cancers
Animal protein: Associated with an increased risk of heart disease, certain cancers, and other health issues
Availability-
Plant protein: Widely available and accessible
Animal protein: Can be more difficult to access in certain regions or for certain populations
Cost-
Plant protein:Generally less expensive compared to animal protein
Animal protein:Typically more expensive compared to plant protein
Differences in plant and animal proteins using the following characteristics:
Ethical Considerations
Flavor Profile
Versatility
Nutritional Content
Food Safety
Hormonal Impact
Ethical Considerations-
Plant proteins:Considered more ethical and sustainable by many people due to the impact of animal agriculture on the environment and animal welfare
Animal protein: Can raise ethical and moral concerns regarding the treatment of animals and the impact of animal agriculture on the environment
Flavor Profile-
Plant protein:Can have a distinctive flavor that some people enjoy while others find unappealing
Animal protein: Can have a mild flavor that is well-liked by many people
Versatility-
Plant proteins:Can be used in a variety of recipes and cuisines
Animal proteins:Can also be used in a variety of recipes and cuisines
Nutritional Content-
Plant protein:Can be a good source of fiber, vitamins, and minerals
Animal protein:Can be a good source of certain nutrients such as iron and vitamin B12
Food Safety-
Plant proteins:Can be contaminated with harmful substances such as heavy metals or pesticides
Animal proteins: Can be contaminated with bacteria or pathogens that can cause foodborne illness
Hormonal Impact-
Plant protein: Generally does not contain hormones or growth factors
Animal protein: Can contain hormones or growth factors, such as those added to animal feed
Differences in plant and animal proteins using the following characteristics:
Antibiotic Use
Omega-3 Fatty Acids
Protein Quality
Fatty Acid Profile
Amino Acid Profile
Glycemic Impact
Antibiotic Use-
Plant protein:Generally does not contain antibiotics
Animal protein:Can contain antibiotics and other drugs used in animal agriculture
Omega-3 Fatty Acids-
Plant protein:Typically lower in omega-3 fatty acids compared to animal protein
Animal protein: Can be a good source of omega-3 fatty acids
Protein Quality-
Plant protein: The quality of plant protein can vary depending on the source and preparation methods
Animal protein:The quality of animal protein is generally considered high
Fatty Acid Profile-
Plant protein:Can contain a higher ratio of polyunsaturated fatty acids compared to animal protein
Animal protein: Can contain a higher ratio of monounsaturated and saturated fatty acids compared to plant protein
Amino Acid Profile-
Plant protein:Can be low in certain essential amino acids
Animal protein:Generally contains all the essential amino acids in the right proportions
Glycemic Impact-
Plant protein:Can have a lower glycemic impact compared to animal protein
Animal protein:Can have a higher glycemic impact compared to plant protein
Ratio of omega 3 to omega 6 is
3:1
Out of omega 3 and omega 6, which one is anti- inflammatory and which is pro-inflammatory
Omega 3- anti-inflammatory
Omega 6- pro-inflammatory
Omega — produces eucosanoids
6
Examples of eucosanoids
Protaglandins
Thromboxanes
