Posts Tagged ‘Carbohydrates’
What to Eat During Your Period
In which women spend their menstrual period is important to eat properly to avoid discomfort and fluid retention.
VITAMIN B AND CARBOHYDRATES
During this process should take account of psychological disorders, which invite to increasing the consumption of foods rich in these nutrients, to improve levels of serotonin, a brain chemical that positively influences mood.
• Sources of vitamin B complex, wheat germ, whole grains, dairy, and fish, liver.
• Sources of carbohydrates: breads, pastas.
MORE IRON
to prevent anemia due to blood loss, is recommended to increase consumption of foods rich in this mineral.
LESS SALT
Another factor that may affect dietary needs during menstruation is the accumulation of fluids. To avoid it is advisable to reduce consumption of sodium (salt) in foods, without reducing the water.
Types of Nutrients & Vitamins
The body breaks down the foods we eat in order to use nutrients found in these items. While many people focus on eating healthy foods in order to maintain a healthy weight, not getting the proper nutrients can cause problems beyond weight gain. There are six types of nutrients, and within one type of nutrient group, vitamins, there are numerous types the body needs to survive.
Carbohydrates
Carbohydrates are primarily responsible for fueling your body, giving you energy throughout the day. Some carbohydrates, like table sugar, are broken down very quickly for quick bursts of energy, while other carbohydrates, like whole grains, are more complex. Complex carbohydrates take longer to break down and thus fuel you with energy slowly throughout the day.
Fat
Fat is a nutrient that the body can store to provide energy when you do not eat enough carbohydrates. Excess carbohydrates can also be broken down and stored in the body as fat.
Protein
Protein provides the body with material to grow. Where carbohydrates and fats are broken down to produce energy, protein is broken down to give your body material for tissue repair and growth.
Water
Water is used by the body 24 hours a day, and at any given time, you are actually composed of 50 to 55 percent water. When the body breaks down carbohydrates, fats and proteins, it produces heat, and water helps keep your temperature regulated.Water is also used to transport other nutrients throughout the body.
Minerals
Minerals are nutrients that provide building material for your body, like protein. For example, the mineral calcium is used to build bones. Some minerals are also responsible for helping to regulate body functions.
Vitamin A
Vitamin A is one of the 13 vitamins that your body needs. This vitamin is an antioxidant, so its primary role is to protect your cells from harmful substances that are introduced to the body. It is also responsible for bone growth, vision, reproduction and improving the functions of your cells and immune system.
The B Vitamins
There are eight vitamins in the “B” category: thiamine, riboflavin, niacin, pantothenic acid, B6, biotin, B12 and folic acid. These vitamins all help the body process other nutrients from food, and they also form the red blood cells found in your circulatory system. Read the rest of this entry »
Introduction and Function of Carbohydrates (Part 3)
In foods of animal origin, except milk, are relatively scarce. Foods rich in carbohydrates are basically plant a greater or lesser degree. So prevalent in cereals, bread and bakery products, pasta, fruits, dairy products, legumes and tubers.
3. Features
The main functions of carbohydrates are given below:
- Energy. They provide immediate energy, ie, 4 kcal / g. Glycogen (animals) and starch (in plants) are energy stores that move quickly to generate glucose when needed. Glucose is the only energy source used by the nervous system (normal) and blood cells, so that should eat carbohydrates every day.
- Structural. They are part of important molecules such as DNA and ATP among others (ribose and deoxyribose).
- Regulatory. Regulate bowel functions (dietary fiber). Dietary fiber plays an important role in the regulation of intestinal function with consequent health benefits because:
• Promotes bowel movement by absorbing water
• Increase the volume of stool and softens
• Decreases the absorption of certain substances (like cholesterol)
Introduction and Function of Carbohydrates (Part 2)
1.3. Polysaccharides
Also known as complex carbohydrates and complex sugars to be made up of many molecules of monosacharides. From a nutritional point of view can be divided into two groups:
- Usable energy or digestible polysaccharides. Among the polysaccharides usable energy, starch and highlight glycogen.
The starch, also known as starch, vegetable and is made up of many glucose molecules linked together to form linear chains (amylose) and branched (amylopectin).
It is the most abundant carbohydrate in the diet, found in cereal grains, legume seeds, roots (cassava), tubers (potatoes) and other parts of the plants. The Glycogen is a polysaccharide of animal reserve which is located in the liver and muscle. The other and mussels are rich in this polysaccharide. However, during storage and culinary management loses an important part of their nutritional value.
Introduction and Function of Carbohydrates (Part 1)
Carbohydrates, also known as carbohydrates or sugars, are organic compounds consisting of carbon, hydrogen and oxygen.
1. What are they?
Carbohydrates, also known as carbohydrates or sugars, are organic compounds consisting of carbon, hydrogen, and then we’ll see oxygen. A their classification on the basis of chemical structure.
1.1. Monosaccharides
They are the simplest carbohydrates. This group includes glucose, fructose and galactose.
- Glucose: Found in small quantities in fruits and vegetables, being relatively abundant in grapes. It is the most important monosaccharide in the field of nutrition to be the main fuel cell.
Most carbohydrate foods eventually converted into glucose after digestion. Glucose is added to some foods and beverages comes from the decomposition of starch. Glucose increases the energy content of food without increasing their sweetness, contrary to what I would do fructose or sucrose.