This document discusses the nutrients carbohydrates, proteins, and lipids. It defines each nutrient and classifies them into different types. Carbohydrates are classified into monosaccharides, disaccharides, and polysaccharides. Proteins are made of amino acids and are classified as complete, incomplete, or essential/nonessential. Lipids contain fatty acids and are classified by degree of saturation. The document also describes the functions of each nutrient in the body.
English:
Caution: This slide contains images of animate beings which are used for scientific purposes only.
Hadith:
Sahih Al Bukhari Chapter 89:
Narrated Muslim:
We were with Masruq at the house of Yasar bin Numair. Masruq saw pictures on his terrace and said, "I heard `Abdullah saying that he heard the Prophet (ﷺ) saying, "The people who will receive the severest punishment from Allah will be the picture makers.'"
Bahasa Indonesia:
Perhatian: Slide ini mengandung gambar makhluk bernyawa yang hanya digunakan untuk tujuan ilmu pengetahuan saja.
This is a presentation presented on Mid-Valley International College affiliated to HELP University Malaysia.Oils are fats that are liquid at room temperature, like the vegetable oils used in cooking. Oils comebottle of vegetable oil from many different plants and from fish. Oils are NOT a food group, but they provide essential nutrients. Therefore, oils are included in USDA food patterns.
Some commonly eaten oils include: canola oil, corn oil, cottonseed oil, olive oil, safflower oil, soybean oil, and sunflower oil. Some oils are used mainly as flavorings, such as walnut oil and sesame oil. A number of foods are naturally high in oils, like nuts, olives, some fish, and avocados.
Foods that are mainly oil include mayonnaise, certain salad dressings, and soft (tub or squeeze) margarine with no trans fats. Check the Nutrition Facts label to find margarines with 0 grams of trans fat. Amounts of trans fat are required to be listed on labels.
Most oils are high in monounsaturated or polyunsaturated fats, and low in saturated fats. Oils from plant sources (vegetable and nut oils) do not contain any cholesterol. In fact, no plant foods contain cholesterol. A few plant oils, however, including coconut oil, palm oil, and palm kernel oil, are high in saturated fats and for nutritional purposes should be considered to be solid fats.
Solid fats are fats that are solid at room temperature, like butter and shortening. Solid fats come from many animal foods and can be made from vegetable oils through a process called hydrogenation. Some common fats are: butter, milk fat, beef fat (tallow, suet), chicken fat, pork fat (lard), stick margarine, shortening, and partially hydrogenated oil. We all need some fat in our diet. But too much of a particular kind of fat – saturated fat – can raise our cholesterol, which increases the risk of heart disease. It's important to cut down on fat and choose foods that contain unsaturated fat.
Eating too much fat can also make us more likely to put on weight, because foods that are high in fat are high in energy too, which is measured in kilojoules (kJ) or calories (kcal). Being overweight raises our risk of serious health problems, such as type 2 diabetes and high blood pressure, as well as coronary heart disease.
But this doesn’t mean that all fat is bad. We need some fat in our diet because it helps the body absorb certain nutrients. Fat is a source of energy as well as some vitamins (such as vitamins A and D), and provides essential fatty acids that the body can’t make itself.
There are two main types of fat found in food: saturated and unsaturated. But which fats should we be eating more of?Most people in the UK eat too much saturated fat: about 20% more than the recommended maximum, according to the British Dietetic Association.
The average man should eat no more than 30g of saturated fat a day.
The average woman should eat no more than 20g of saturated fat a day.
Eating a diet high in saturated fat
English:
Caution: This slide contains images of animate beings which are used for scientific purposes only.
Hadith:
Sahih Al Bukhari Chapter 89:
Narrated Muslim:
We were with Masruq at the house of Yasar bin Numair. Masruq saw pictures on his terrace and said, "I heard `Abdullah saying that he heard the Prophet (ﷺ) saying, "The people who will receive the severest punishment from Allah will be the picture makers.'"
Bahasa Indonesia:
Perhatian: Slide ini mengandung gambar makhluk bernyawa yang hanya digunakan untuk tujuan ilmu pengetahuan saja.
This is a presentation presented on Mid-Valley International College affiliated to HELP University Malaysia.Oils are fats that are liquid at room temperature, like the vegetable oils used in cooking. Oils comebottle of vegetable oil from many different plants and from fish. Oils are NOT a food group, but they provide essential nutrients. Therefore, oils are included in USDA food patterns.
Some commonly eaten oils include: canola oil, corn oil, cottonseed oil, olive oil, safflower oil, soybean oil, and sunflower oil. Some oils are used mainly as flavorings, such as walnut oil and sesame oil. A number of foods are naturally high in oils, like nuts, olives, some fish, and avocados.
Foods that are mainly oil include mayonnaise, certain salad dressings, and soft (tub or squeeze) margarine with no trans fats. Check the Nutrition Facts label to find margarines with 0 grams of trans fat. Amounts of trans fat are required to be listed on labels.
Most oils are high in monounsaturated or polyunsaturated fats, and low in saturated fats. Oils from plant sources (vegetable and nut oils) do not contain any cholesterol. In fact, no plant foods contain cholesterol. A few plant oils, however, including coconut oil, palm oil, and palm kernel oil, are high in saturated fats and for nutritional purposes should be considered to be solid fats.
Solid fats are fats that are solid at room temperature, like butter and shortening. Solid fats come from many animal foods and can be made from vegetable oils through a process called hydrogenation. Some common fats are: butter, milk fat, beef fat (tallow, suet), chicken fat, pork fat (lard), stick margarine, shortening, and partially hydrogenated oil. We all need some fat in our diet. But too much of a particular kind of fat – saturated fat – can raise our cholesterol, which increases the risk of heart disease. It's important to cut down on fat and choose foods that contain unsaturated fat.
Eating too much fat can also make us more likely to put on weight, because foods that are high in fat are high in energy too, which is measured in kilojoules (kJ) or calories (kcal). Being overweight raises our risk of serious health problems, such as type 2 diabetes and high blood pressure, as well as coronary heart disease.
But this doesn’t mean that all fat is bad. We need some fat in our diet because it helps the body absorb certain nutrients. Fat is a source of energy as well as some vitamins (such as vitamins A and D), and provides essential fatty acids that the body can’t make itself.
There are two main types of fat found in food: saturated and unsaturated. But which fats should we be eating more of?Most people in the UK eat too much saturated fat: about 20% more than the recommended maximum, according to the British Dietetic Association.
The average man should eat no more than 30g of saturated fat a day.
The average woman should eat no more than 20g of saturated fat a day.
Eating a diet high in saturated fat
The lecturer content is based on the Kathmandu University course syllabus. But, can be used for any undergraduate medical course for MBBS, BDS and Nursing.
The Indian economy is classified into different sectors to simplify the analysis and understanding of economic activities. For Class 10, it's essential to grasp the sectors of the Indian economy, understand their characteristics, and recognize their importance. This guide will provide detailed notes on the Sectors of the Indian Economy Class 10, using specific long-tail keywords to enhance comprehension.
For more information, visit-www.vavaclasses.com
The Roman Empire A Historical Colossus.pdfkaushalkr1407
The Roman Empire, a vast and enduring power, stands as one of history's most remarkable civilizations, leaving an indelible imprint on the world. It emerged from the Roman Republic, transitioning into an imperial powerhouse under the leadership of Augustus Caesar in 27 BCE. This transformation marked the beginning of an era defined by unprecedented territorial expansion, architectural marvels, and profound cultural influence.
The empire's roots lie in the city of Rome, founded, according to legend, by Romulus in 753 BCE. Over centuries, Rome evolved from a small settlement to a formidable republic, characterized by a complex political system with elected officials and checks on power. However, internal strife, class conflicts, and military ambitions paved the way for the end of the Republic. Julius Caesar’s dictatorship and subsequent assassination in 44 BCE created a power vacuum, leading to a civil war. Octavian, later Augustus, emerged victorious, heralding the Roman Empire’s birth.
Under Augustus, the empire experienced the Pax Romana, a 200-year period of relative peace and stability. Augustus reformed the military, established efficient administrative systems, and initiated grand construction projects. The empire's borders expanded, encompassing territories from Britain to Egypt and from Spain to the Euphrates. Roman legions, renowned for their discipline and engineering prowess, secured and maintained these vast territories, building roads, fortifications, and cities that facilitated control and integration.
The Roman Empire’s society was hierarchical, with a rigid class system. At the top were the patricians, wealthy elites who held significant political power. Below them were the plebeians, free citizens with limited political influence, and the vast numbers of slaves who formed the backbone of the economy. The family unit was central, governed by the paterfamilias, the male head who held absolute authority.
Culturally, the Romans were eclectic, absorbing and adapting elements from the civilizations they encountered, particularly the Greeks. Roman art, literature, and philosophy reflected this synthesis, creating a rich cultural tapestry. Latin, the Roman language, became the lingua franca of the Western world, influencing numerous modern languages.
Roman architecture and engineering achievements were monumental. They perfected the arch, vault, and dome, constructing enduring structures like the Colosseum, Pantheon, and aqueducts. These engineering marvels not only showcased Roman ingenuity but also served practical purposes, from public entertainment to water supply.
Students, digital devices and success - Andreas Schleicher - 27 May 2024..pptxEduSkills OECD
Andreas Schleicher presents at the OECD webinar ‘Digital devices in schools: detrimental distraction or secret to success?’ on 27 May 2024. The presentation was based on findings from PISA 2022 results and the webinar helped launch the PISA in Focus ‘Managing screen time: How to protect and equip students against distraction’ https://www.oecd-ilibrary.org/education/managing-screen-time_7c225af4-en and the OECD Education Policy Perspective ‘Students, digital devices and success’ can be found here - https://oe.cd/il/5yV
Ethnobotany and Ethnopharmacology:
Ethnobotany in herbal drug evaluation,
Impact of Ethnobotany in traditional medicine,
New development in herbals,
Bio-prospecting tools for drug discovery,
Role of Ethnopharmacology in drug evaluation,
Reverse Pharmacology.
This is a presentation by Dada Robert in a Your Skill Boost masterclass organised by the Excellence Foundation for South Sudan (EFSS) on Saturday, the 25th and Sunday, the 26th of May 2024.
He discussed the concept of quality improvement, emphasizing its applicability to various aspects of life, including personal, project, and program improvements. He defined quality as doing the right thing at the right time in the right way to achieve the best possible results and discussed the concept of the "gap" between what we know and what we do, and how this gap represents the areas we need to improve. He explained the scientific approach to quality improvement, which involves systematic performance analysis, testing and learning, and implementing change ideas. He also highlighted the importance of client focus and a team approach to quality improvement.
Unit 8 - Information and Communication Technology (Paper I).pdfThiyagu K
This slides describes the basic concepts of ICT, basics of Email, Emerging Technology and Digital Initiatives in Education. This presentations aligns with the UGC Paper I syllabus.
Operation “Blue Star” is the only event in the history of Independent India where the state went into war with its own people. Even after about 40 years it is not clear if it was culmination of states anger over people of the region, a political game of power or start of dictatorial chapter in the democratic setup.
The people of Punjab felt alienated from main stream due to denial of their just demands during a long democratic struggle since independence. As it happen all over the word, it led to militant struggle with great loss of lives of military, police and civilian personnel. Killing of Indira Gandhi and massacre of innocent Sikhs in Delhi and other India cities was also associated with this movement.
2024.06.01 Introducing a competency framework for languag learning materials ...Sandy Millin
http://sandymillin.wordpress.com/iateflwebinar2024
Published classroom materials form the basis of syllabuses, drive teacher professional development, and have a potentially huge influence on learners, teachers and education systems. All teachers also create their own materials, whether a few sentences on a blackboard, a highly-structured fully-realised online course, or anything in between. Despite this, the knowledge and skills needed to create effective language learning materials are rarely part of teacher training, and are mostly learnt by trial and error.
Knowledge and skills frameworks, generally called competency frameworks, for ELT teachers, trainers and managers have existed for a few years now. However, until I created one for my MA dissertation, there wasn’t one drawing together what we need to know and do to be able to effectively produce language learning materials.
This webinar will introduce you to my framework, highlighting the key competencies I identified from my research. It will also show how anybody involved in language teaching (any language, not just English!), teacher training, managing schools or developing language learning materials can benefit from using the framework.
How to Create Map Views in the Odoo 17 ERPCeline George
The map views are useful for providing a geographical representation of data. They allow users to visualize and analyze the data in a more intuitive manner.
2. CARBOHYDRATES
• an organic compound that contains the
elements carbon, hydrogen and oxygen
arranged as monosaccharides or multiples of
monosaccharides
3. Classification of Carbohydrates:
I. Monosaccharides – has one sugar unit
Carbohydrate Source
•Glucose ( grape sugar dextrose or
corn sugar)
Grapes, corn, honey, fruits
digestive end product of sugars and
starches
•Fructose (fruit sugar) honey, ripe fruits
digestive end product of sucrose
•Galactose not found free in nature
digestive end product of milk
4. II. Disaccharides – has 2 sugar units
Carbohydrate Source
•Sucrose ( table sugar or cane
sugar)
most common table sugar,
molasses, sugarcane, fruits
•Lactose (milk sugar) Milk and milk products
•Maltose (malt sugar) Malted products, cereal
5. III. Polysaccharides – more than 10 saccharide units
Carbohydrate Source
A. Digestible
• Starch Cereal grains, rice, wheat, tubers
Unripe fruits and vegetables, legumes
• Dextrins Toasted bread
• Glycogen (animal starch) Liver, oyster, muscle meat
B. Partially Digestible
• Inulin Tubers, onion and garlic
• Mannosans legumes
6. C. Indigestible
• Cellulose Skins of fruits, covering of nuts and
legumes, stems and mature leaves
• Hemi-cellulose
a. Agar-agar seaweeds
b. Pectins Slightly unripe fruits
Polysaccharides
7. * Dietary Fiber
– indigestible part of food
- also called roughage
- 20 to 30 grams of fiber per day is
recommended
8. Functions of Dietary Fiber
Provides bulk
Acts as a broom in our digestive tract to
prevent constipation
Aids in normal elimination of waste
Reduces incidence of colon cancer
Reduces blood cholesterol level
9. Functions of Carbohydrates in the
Body
• Chief source of energy – provides 4kcal/gram
• Cheap and main energy food
• Protein sparer
• Regulator of fat metabolism
• Sole energy source for the brain and nerve
tissues
• Storage form of energy as glycogen
• Regulator of peristalsis and provider of bulk
10. Food Sources of Carbohydrates:
• Sugars, fruits and milk
• Cereal grains and products ( rice, corn, oat,
breads and other baked goods, noodles or
pasta)
• Root crops, vegetables and legumes
13. PROTEIN
• An organic compound that contains the
elements carbon, hydrogen, oxygen and
nitrogen arranged into amino acids linked in a
chain by peptide bonds
14. Amino Acids
• Building blocks of protein
• Contains hydrogen atom, an amino group,
acid group and a distinctive side group
• There are about 20 different amino acids.
• Can be broken down by means of hydrolysis
15. Classification of Amino Acids
• Essential amino acids – amino acids that the
body cannot synthesize in amounts sufficient to
meet physiological needs
• “indispensable”
• TV TILL PM (tryptophan, valine, threonine, isoleucine, leucine,
lysine, phenylalanine, methionine)
• Note: histidine & arginine are considered
essential for infants
16. • Semi-essential amino acid– reduces the need
for a particular essential amino acid or
partially spares it
• Non-essential amino acid – amino acids that
the body can synthesize
– Ex. Alanine, arginine, asparagine,aspartic acid,
cysteine, glutamic acid, glutamine, glycine,
tyrosine etc.
17. Classification of Protein
According to Amino Acid Content
• Complete protein – contains all essential
amino acids in amount sufficient for growth
and life maintenance
Ex. Egg and animal proteins
18. • Partially complete – can maintain life but do
not support growth
ex. Wheat and legumes
• Incomplete protein – cannot support life or
growth
ex. Corn and most plant proteins
19. FUNCTIONS of PROTEINS:
• As building materials – for growth and
maintenance
ex. Skin, muscles (actin & myosin), hair
(keratin), tendons & bone matrix (collagen)
• As enzymes – facilitates chemical reactions in
20. • As hormones – regulates body processes
• As antibodies – inactivates foreign invaders
thus protecting our body against infection
• As regulators of fluid balance – maintains the
fluid volume and the composition of the body
fluids
• As acid-base regulators – maintains acid-base
21. • As transporters – transports substances such
as lipids, vitamins, minerals, oxygen around
the body
• As source of energy – provides some fuel for
the body’s needs
– Each gram of protein yields 4 calories
23. Marasmus - occurrence increases prior
to age 1
Body weight may be
reduced to less than 80%
of the normal weight for
that height
extensive tissue and
muscle wasting
dry skin, loose skin folds,
beading of the ribs
Irritable and voraciously
hungry
24. Kwashiorkor - occurrence increases
after 18 months
failure to gain weight
stunted linear growth
generalized edema
protuberant (swollen) abdomen
diarrhea, skin desquamation (peeling) and
vitiligo
reddish pigmentation of hair
decreased muscle mass
lethargy, apathy, and irritability
25. LIPIDS
• Organic compounds that are insoluble in
water but soluble in fat solvents and are
utilizable by man
• Contains the elements carbon, hydrogen and
oxygen in glyceride linkage
• Yields 3 fatty acids and a molecule of glycerol
27. Classification of Fatty Acids
I. Degree of Saturation or Unsaturation
• Saturated fatty acid (SAFA) – commonly
found in coconut oil, palm oil, chocolate,
butter and animal fat
28. • Monounsaturated fatty acids (MUFA) – with
one double bond between 2 carbons
– found in olive oil, avocado, almonds, peanuts and margarine
• Polyunsaturated fatty acids (PUFA) – with 2
or more double bonds
– found in corn oil, soybean oil and fish oils
30. *Trans-Fatty Acid
- also called “trans-fats”
- made from hydrogenation of PUFA ->
changes liquid oils to solid fats
*Hydrogenated Fats
- turns polyunsaturated vegetable oils into
saturated fats
31. Functions of Fats
• Source of energy
- provides 9 calories per gram
• Provide structural function
- insulation: prevents hypothermia
- protective pad & gives support to organs
32. Functions of Fats
• Acts as regulator of body processes
- spares protein, thiamin & niacin
- supplies EFAs
- carrier of fat-soluble vitamins
• Performs other special functions
- has high satiety value
- contributes to flavor and palatability