Organic Chemistry Study Guide: Organic Compounds, Formulas, Isomers, Nomenclature, Reactions Kinetics And Mechanisms, Spectroscopy & More. (Mobi Study Guides)

Organic Chemistry Study GuideAudience: Intended for everyone interested in nutrition, particularly undergraduate and graduate life science students, medical students, nursing, and dental students.FEATURES:- Detailed description of classes on nutrients: carbohydrates, lipids, and proteins - Description of essential fatty acids and amino acids - Detailed description of vitamins and minerals. - Anatomical diagrams - Guidelines for nutrient consumption - BMI, Body fat, and BMR calculations - Diets and exercise TABLE OF CONTENTS:Nutrition: History Nutrients Amino acids Vitamins Fatty acids Sugars Intestinal bacterial flora Phytochemicals Longevity Heart disease IndustryCarbohydrates: Monosaccharides Sugar Disaccharide Oligosaccharide Polysaccharide Starch Glycogen GluconeogenesisLipids (fats): Fatty Acids Fatty Acid Degradation Fatty Acid Synthesis Triglyceride Waxes Phospholipids Cholesterol Essential fatty acids Lipoproteins: Chylomicron HDL LDL IDL VLDL Lp(a) Types of Fat in Food: Saturated fat Unsaturated fat: Monounsaturated fat Polyunsaturated fat Trans fatsProteins: Amino acid Peptide Primary structure Secondary structure Tertiary structure Protein folding Protein Degradation List of Standard Amino Acids Essential amino acidsEssential nutrients: Vitamins Minerals Essential fatty acids Essential amino acidsVitamins: History Human vitamins Nutrition Deficiencies Overdose Supplements Nomenclature Phytochemicals Water soluble: Thiamin (B1) Riboflavin (B2) Niacin (B3) Pantothenic acid (B5) Pyridoxine (B6) Biotin (B7 or H) Folic acid (B9) Cyanocobalamin (B12) Choline Ascorbic acid (C) Fat soluble: Retinoids (A) Ergocalciferol and Cholecalciferol (D) Tocopherol (E) Naphthoquinone (K)Minerals: Bulk Trace Food sourcesGuidelines for Nutrient Consumption: Calorie Traditional Food Pyramid MyPyramid Serving size Reference Daily Intake Dietary Reference Intake Food labeling Nutritional Facts PanelBody Weight: BMI Body fat percentage Basal metabolic rate ObesityAppetite: Regulation Effector Sensor Role in disease Pharmacology Appetite suppressantDieting: Types History Thermoregulation Exercise Fat loss versus muscle loss Energy obtained from food Proper nutrition How the body gets rid of fat Psychological aspects Weight loss groups Popular diets: Low-fat Atkins (low-carbohydrate) Natural Vegetarian Very Low Calorie Dangers: Diet pills Yo-yo dieting Dangers of fasting Side effects Veganism: Definition Motivations Cuisine Health effects Vegetarianism: Terminology Diet History Motivations Health effects Demographics NutritionExercise: Benefits Common myths Targeted fat reduction Muscle and fat tissue Abdominal muscles Excessive exercise Activities Categories BreathingFood allergy: Signs and symptoms Eczema The Big Eight Diagnosis Pathophysiology Causes Treatment Statistics Differing views In children Labeling lawsDigestive System Anatomy: Mouth Pharynx Esophagus Stomach Pancreas Gallbladder Liver Small intestine Duodenum Jejunum Ileum Colon (large intestine) Rectum AnusDigestion Physiology: Oral cavity Stomach Small intestine Large intestine Significance of pH Hormones Chemistry

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