Abstract
This paper gives an introduction to the chemical substances of life: proteins, carbohydrates and lipids. It describes how proteins are formed, their primary, secondary, tertiary, and quaternary structure, and gives examples of protein use in the human body. The paper also describes mono- and poly-saccharides, their structure, reactions, and functions in the human body. Lastly it describes lipids and fatty acids and their functions in the human body.

From the Paper
"Proteins contain the elements carbon, hydrogen, oxygen and nitrogen and some may also contain sulfur. The building blocks of proteins are amino acids. There are twenty essential amino acids found in cells and some proteins contain special amino acids which are derived from the essential twenty by a change in their constituents. They contain an amino group at one end (NH) and a hydroxyl group at the other (OH) and in between there is a carbon atom with one hydrogen and.

Tags:carbohydrates, amino acids, proteins, lipids, fatty acids, saturated, unsaturated, monosaccharides, polysaccharides

Abstract
This paper begins by defining the different forms of carbohydrates and describing how this substance is absorbed and used by the human body. According to the paper, carbohydrates are a vital part of good nutrition and energy; high-protein bars are not enough to maintain strenuous activity. The paper concludes with a discussion of the interaction between carbohydrates and insulin, and hope for diabetics attempting to control their disease while living a normal life.

Outline:
Keep Fit with Complex Carbohydrates
Carbohydrates vs Protein Supplements for Energy
Carbohydrate Counting for Type 1 Diabetes
The Exchange System

From the Paper
"Carbohydrates are a vital part of good nutrition and energy. Most of a daily diet should come from complex carbohydrates to stay healthy and fit (Swanson 2007). Bread, rice, pasta and potatoes are common examples. They provide minerals, vitamins and fiber, which should be present in the daily diet. A same rule is to avoid "white" color foods, because they are likely to have been machine-refined and dyed to look attractive. Dieters should avoid fat, not carbohydrates. Avoiding carbohydrates will eventually make the diet boring and develop craving for the sweets being avoided. Reducing carbohydrates intake also leads to a loss of fluid and electrolytes. Dizziness or fainting can also result. Eating too much of other nutrients at the sacrifice of carbohydrates will produce health problems. These include the formation of kidney stones, higher blood pressure and osteoporosis. Following this advice by experts will not only control or lose weight but keep it off long-term (Swanson)."

Tags:diabetes glucose insulin, protein supplements, amylase

Abstract
This paper attempts to explore the proper timing of amino acids and carbohydrates in regard to protein synthesis. It does this by examining the causes of catabolism and what happens during this process, by looking at the building blocks and the types of proteins involved in the process and by studying the function of insulin and how it functions in relation to the intake of carbohydrates.

From the Paper
"The field of Biochemistry which "studies the structure, synthesis and degradation of large molecules found in living cells, their metabolic regulation, and their expression (Spencer, 1997)" is known as molecular biology. These large molecules, or macromolecules, include DNA, RNA, proteins and carbohydrates, and their complexes."

Tags:catabolism, insulin, molecular, biology, RNA, synthesis, protein, consumption

From the Paper
"The substances tested in this experiment are glucose, fructose, galactose, sucrose, maltose, lactose, starch, saccharine, and aspartame. Saccharine is tested in the form of Sweet 'n' Low solution, aspartame is tested in Diet Pepsi, and a natural fruit juice and Pepsi are tested as a measure of natural sugars in common solution. The capacity of the yeast to metabolize each of the different natural or synthetic carbohydrates in this experiment is measured by the quantity of CO2 released during the reaction. It was determined by comparing CO2 production that in a controlled reaction with baker's yeast, galactose, lactose, starch, aspartame, and saccharine all displayed no significant change in gas volume, indicating that the yeast is not able to ferment these substances and thereby create CO2. Glucose, fructose, sucrose, maltose, Pepsi, and fruit juice all produced noticeable amounts of CO2, indicating successful metabolic action by the yeast with these substances."

Tags:biology, controlled, experiment, kansas, ku, lab, university, yeast

From the Paper
"Organic chemistry is the study of carbon compounds. Carbon compounds are central to the existence of every life form on earth. They make up the muscles of animals and human, the stems and leaves of plants, the molecules that transfer genetic information, protective clothing, hydrocarbons that breakdown to provide the energy for transport, and perhaps most important the food products for nutrition. In this paper, aspects of the relationship between organic chemistry and the three major food groups - carbohydrates, lipids and proteins - are explored.

An enormous amount of time and energy is spent preparing and eating the food that sustains and maintains human health. Consuming food is pleasurable and culturally significant, as exemplified by the holiday meals at Christmas, Hanukah, and the celebrations at wedding receptions. As a result of the abundance.."

Abstract
This paper explains that, for overweight people and people with type 2 diabetes mellitus, the low calorie and low fat diets recommended by the government do not work well and actually worsen the condition. The author points out that low carbohydrate diets, such as the popular "Dr. Atkins Diet", are synonymous with a high-fat and moderate protein regime. The paper relates that, when carbohydrate intake is restricted, the insulin levels decrease and the levels of glucagon increase. The author underscores that the increased fats and oils keep the appetite under control. The author suspects that the mechanism of insulin resistance is not a disease but rather a mechanism of homeostasis used to keep the body's fat to muscle ratio in balance. The paper states that, when the body is out of balance, type 2 diabetes mellitus occurs to correct the epigenetic factors that caused the imbalance.

From the Paper
"Insulin resistance and type 2 diabetes are now associated with decreased expression of genes that regulate oxidative phosphorylation in skeletal muscle. Uncoupling protein 3 (UPC3) is a protein transporter that uncouples oxidative phosphorylation of mitochondrial respiration in skeletal muscle. Studies on UCP3 functions under various physiological conditions have suggested that the function of UCP3 is not limited only to regulation of whole-body energy metabolism but is also involved in regulation of lipids metabolism. Uncoupling proteins act to convert stored fat into thermal energy."

Tags:adkin ketosis thermogenesis, oxidative phosphorylation, uncoupling proteins

Abstract
The paper discusses how understanding the effects of dietary changes is important from nutritional, health, chemical and performance standpoints. The paper discusses how bodybuilders might mistakenly believe that all one needs is more protein, since protein increases muscle mass. The paper explains that carbohydrates provide the energy that is critical to the support of the body's growth processes and explains why the body also needs fats. The paper describes the dangers and side effects associated with steroid usage. The paper shows how unfortunately, most bodybuilders make these dietary and chemical modifications without the thought of long-term sustainability; too many are looking for the quick-fix.

From the Paper
"Knowing how important that protein is to increasing muscle mass, some bodybuilders might mistakenly come to the conclusion that all one needs is more protein. This erroneous belief, coupled with the current anti-carb craze, makes it difficult to assert the importance of carbohydrate intake. Nonetheless, carbohydrate intake has a very real place in the diet of the competing bodybuilder with very real consequences for any regimen. Part of what has given carbohydrates a bad name for bodybuilders is the fact that increasing the level of carbohydrates has the effect of boosting the body's levels of the hormone insulin."

Tags:sport, carbohydrate, lipid, fat, protein, anabolic, steroid

Abstract
This paper explains that Carol Krenz' research explores the way sugar and carbohydrates stimulate differing parts of the brain. The author points out that, by realizing the soothing powers of both sugar and carbohydrates, there can be little doubt that both offer a solution to depression in the winter. The paper relates that, by keeping a balance of both of these necessary dietary factors, relief from depression can be found without hazardous health problems, which each one may provide singularly.

From the Paper
"The article "Food for Sloth" by Carol Krenz begins with an argument that presents the similarities between comfort' foods and hibernation foods. This manner of food related analysis present the dietary and psychological process that leads to excessive sugar and carbohydrates in the winter months. The beginning pars of the article tell how human beings have a tendency to eat more sugars due to the normative depressive states that occur between December and March. The article then begins to discuss the indifference between comfort foods and hibernation that exist, but not without the `poisoning' that sugar and carbohydrates can impart on the human body in a singular manner."

Tags:krenz, food, article

Abstract
When it comes to nutrition, terms like carbohydrate, lipid, monosaccharides, protein and cholesterol can sound almost like a foreign language. With all the conflicting reports of what affects ones body and what does harm, it is no wonder that people are so confused. The paper shows, however, that the importance of these substances is so vital that by understanding what they are, as well as how they are used by our bodies can certainly benefit our health and overall well being.

From the Paper
"By definition, a carbohydrate is group of chemical compounds that exist when hydrogen and oxygen (H2O) are then combined with carbon (Ed., Encarta). Carbohydrates are the largest group of organic compounds found in nature (Encarta). Humans, animals, plants and bacteria all use carbohydrates, and the uses for them varies depending on the organism using them. Plants use them for structural uses, as in the cellulose and hemicellulose that are their main structural elements (Encarta). The cell coatings of the connective tissues in vertebrate animals have carbohydrates in them; both animals and plants use various forms of carbohydrates to store energy (Encarta). Chitin is a carbohydrate, and is the primary ingredient for the exoskeleton of invertebrate animals (Encarta)."

Tags:chitin, galactose, amino, acids

Abstract
The paper discusses evidence for and against the Atkins diet, which calls for a reduction in carbohydrate intake. The paper discusses the recommendations on carbohydrates by the government and the medical establishment and evidence offered by critics of the Atkins approach, including concerns on the part of some doctors that the diet may be dangerous.

From the Paper
"The Atkins diet has been the subject of considerable controversy as it has become popular, leading to concerns on the part of some doctors that the diet may be dangerous. This diet is a high-protein, low-carbohydrate diet, promising weight loss from a change in dietary habits in terms of reducing the consumption of carbohydrates and increasing the consumption of protein rather than by simply reducing intake. In this way, the diet promises that dieters will lose weight without going hungry. The Atkins diet was developed by Dr. Atkins in 1972."

Tags:atkins, diet, carbohydrates