Nutrition Science

# Nutrition Science

## 1. Macronutrient Biochemistry
- **Carbohydrates**: Primary energy substrate. Monosaccharides (glucose, fructose) vs. Polysaccharides (starch, fiber). GI impact on insulin secretion.
- **Proteins**: Composed of 20 amino acids (9 essential). Nitrogen balance and muscle protein synthesis (MPS). Biological value (BV) and PDCAAS scoring.
- **Lipids**: Triglycerides, phospholipids, and sterols. Role of fatty acids (SFA, MUFA, PUFA) in cell membrane fluidity and hormonal signaling.

## 2. Energy Metabolism
- **BMR**: Influenced by lean body mass, age, and genetics. 
- **ATP Production**: Glycolysis (cytosol), Krebs cycle (mitochondria), and Oxidative Phosphorylation. 
- **TEF**: The energy expenditure associated with the digestion, absorption, and storage of ingested nutrients.

## 3. Micronutrient Synergy
- **Fat-Soluble Vitamins (A, D, E, K)**: Require lipid absorption pathways. Risk of toxicity vs. water-soluble vitamins (B-complex, C).
- **Minerals**: Electrolyte balance (Na/K pump), bone mineralization (Ca/Mg/P), and oxygen transport (Iron/Ferritin).

## 4. Clinical Applications
- **Nutrigenomics**: Interaction between dietary components and gene expression.
- **Body Composition**: Partitioning of energy intake towards adipose storage vs. skeletal muscle hypertrophy.
- **RDA Standards**: Defining nutrient requirements to prevent deficiency vs. optimal health markers.