Complete Book of Vitamins and Minerals 在线电子书 pdf 下载 txt下载 epub 下载 mobi 下载 2024


Complete Book of Vitamins and Minerals

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发表于2024-11-27


Complete Book of Vitamins and Minerals 在线电子书 epub 下载 mobi 下载 pdf 下载 txt 下载 2024

Complete Book of Vitamins and Minerals 在线电子书 epub 下载 mobi 下载 pdf 下载 txt 下载 2024

Complete Book of Vitamins and Minerals 在线电子书 pdf 下载 txt下载 epub 下载 mobi 下载 2024



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that are vital for life. The proteins of muscles, the hor-<br >mones, the enzymes, the fats, and the stored forms of<br >sugar are examples of such necessary compounds. As a<br >result of these complex reactions, chemical waste prod-<br >ucts are produced as well and must be eliminated from<br >the body. And, of course, all-important energy is either<br >stored or released as these reactions are taking place.<br >What is energy? Energy is simply the ability to do work.<br >Today we talk about the energy value of foods and about<br >the number of calories that a particular food provides.<br >The calorie is a unit of heat energy; that is, it measures<br >energy as a form of heat. The energy value of individual<br >fbods depends on the amount of carbohydrates, fats, or<br >proteins present. Measured in calories per gram, carbo-<br >hydrates and proteins supply four calories per gram,<br >and fats yield nine calories per gram. One gram is often<br >described as equal to the mass of a paper clip. And here<br >comes a mini-math lesson: There are 28.3 grams in an<br >ounce and 453 grams in a pound. A milligram (mg) is<br >1./1,000 of a gram; a microgram (pg) is 1/1,000,000 of a<br >gram, or 1/1,000 of a milligram.<br >Different types of energy are interchangeable. For<br >example, the chemical energy of carbohydrates, which<br >are important body fuels, can be converted into heat<br >energy to help maintain a constant body temperature. It<br >can also be changed to kinetic energy necessary for<br >muscle action and physical activity, or it can be trapped<br >as chemical energy in other body compounds.<br > The Essential Nutrients<br > As the science of chemistry developed in the 18th and<br > 19th centuries, so did procedures to analyze what we<br > eat. Scientists soon discovered the great variety ot<br >

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