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 Here are common sources of protein along with their approximate protein content per typical serving: Animal-Based Sources 1. **Meat**    - Beef (3 oz cooked): ~22 grams    - Pork (3 oz cooked): ~22 grams    - Lamb (3 oz cooked): ~21 grams 2. **Poultry**    - Chicken breast (3 oz cooked): ~26 grams    - Turkey breast (3 oz cooked): ~25 grams 3. **Fish**    - Salmon (3 oz cooked): ~22 grams    - Tuna (3 oz cooked): ~25 grams    - Cod (3 oz cooked): ~20 grams 4. **Seafood**    - Shrimp (3 oz cooked): ~20 grams    - Scallops (3 oz cooked): ~17 grams 5. **Dairy Products**    - Greek yogurt (1 cup): ~10 grams    - Milk (1 cup): ~8 grams    - Cheese (1 oz): ~7 grams    - Cottage cheese (1 cup): ~27 grams 6. **Eggs**    - One large egg: ~6 grams   Plant-Based Sources 1. **Legumes**    - Lentils (1 cup cooked): ~18 grams  ...

 A list of common fat sources along with their approximate fat content per typical serving: Animal-Based Sources 1. **Meat**    - Beef (3 oz cooked): ~15 grams    - Pork (3 oz cooked): ~13 grams    - Bacon (1 slice): ~3 grams 2. **Poultry**    - Chicken (3 oz cooked, with skin): ~7 grams    - Turkey (3 oz cooked, with skin): ~8 grams 3. **Fish**    - Salmon (3 oz cooked): ~11 grams    - Mackerel (3 oz cooked): ~15 grams    - Sardines (3 oz, canned in oil): ~11 grams 4. **Dairy Products**    - Butter (1 tbsp): ~12 grams    - Cheese (1 oz): ~9 grams    - Cream (1 tbsp): ~5 grams    - Whole milk (1 cup): ~8 grams    - Full-fat yogurt (1 cup): ~8 grams 5. **Eggs**    - One large egg: ~5 grams (mostly in the yolk) Plant-Based Sources 1. **Nuts**    - Almonds (1 oz): ~14 grams    - Walnuts (1 oz): ~18 grams    - Cashews ...

  A list of common carbohydrate sources along with their approximate carbohydrate content:   Grains 1. **Bread (1 slice)**: ~15 grams 2. **Rice (1 cup cooked)**: ~45 grams 3. **Pasta (1 cup cooked)**: ~43 grams 4. **Oats (1 cup cooked)**: ~27 grams 5. **Quinoa (1 cup cooked)**: ~39 grams   Fruits 1. **Apple (1 medium)**: ~25 grams 2. **Banana (1 medium)**: ~27 grams 3. **Berries (1 cup)**: ~15 grams 4. **Orange (1 medium)**: ~15 grams 5. **Pear (1 medium)**: ~27 grams   Vegetables 1. **Potatoes (1 medium)**: ~37 grams 2. **Corn (1 cup)**: ~27 grams 3. **Peas (1 cup)**: ~21 grams 4. **Carrots (1 cup, chopped)**: ~12 grams 5. **Beets (1 cup, cooked)**: ~13 grams   Legumes 1. **Beans (1 cup, cooked)**: ~40 grams 2. **Lentils (1 cup, cooked)**: ~40 grams 3. **Chickpeas (1 cup, cooked)**: ~45 grams 4. **Peas (1 cup, cooked)**: ~25 grams Dairy Products 1. **Milk (1 cup)**: ~12 grams 2. **Yogurt (1 cup, plain)**: ~12 grams 3. **Cheese (varies, minimal in most cheeses)*...

  Digestion of fats 1. Mouth :    - Minimal digestion begins with the enzyme lingual lipase (lingual lipase) secreted by glands in the mouth. 2. Stomach :    - Gastric lipase (gastric lipase) is secreted by the stomach, which begins to break down triglycerides into diglycerides and free fatty acids. 3. Small Intestine :    - The majority of fat digestion occurs here.   - Bile : Produced by the liver and stored in the gallbladder, bile is released into the small intestine where it emulsifies fats, breaking them into smaller droplets (bile) to increase surface area for enzymes.    - Pancreatic Lipase: Secreted by the pancreas, this enzyme further breaks down triglycerides into monoglycerides and free fatty acids (pancreatic lipase). A bsorption of Fats 1. Micelles :    - The monoglycerides and free fatty acids, now in the form of micelles (micelles), are absorbed by the enterocytes (cells lining the small intestine). 2. Reformati...

  Digestion of Proteins Mouth: Mechanical digestion: Chewing breaks down food into smaller pieces, increasing the surface area for enzyme action. Chemical digestion : No significant protein digestion occurs in the mouth. Stomach: Mechanical digestion: The churning action of the stomach muscles further breaks down food particles. Chemical digestion: Gastric juice: The stomach secretes hydrochloric acid (HCl) and pepsinogen. Activation of pepsin: HCl converts pepsinogen to pepsin, an active protease. Protein breakdown: Pepsin hydrolyzes peptide bonds in proteins, breaking them into smaller polypeptides and amino acids. Small Intestine : Pancreatic enzymes: The pancreas releases pancreatic juice containing proteases (trypsinogen, chymotrypsinogen, and procarboxypeptidase). Activation of enzymes: Enterokinase activates trypsinogen to trypsin, which activates chymotrypsinogen to chymotrypsin and procarboxypeptidase to carboxypeptidase. Protein digestion : These enzymes further break do...

 **BLOOD BASICS** The heart, blood, and blood vessels make up the cardiovascular system. **What's Blood?** Blood is like a fluid highway connecting different parts of your body. **Discovery** Sir William Harvey found out how blood circulates. **Blood's Key Points** 1. **Volume**: Around 5-6 liters. 2. **Color**: It's red because of oxyhaemoglobin. 3. **pH**: Slightly alkaline, around 7.4. 4. **Thickness**: Thicker than water, with a specific gravity of about 1.060. **Composition** Blood has two main parts: Plasma (55%) and Formed Elements (45%). **Plasma** - Liquid part with cells suspended in it. - Contains water (90-92%) and solids (8-10%). - Solids include proteins, nutrients, hormones, and waste products. **Formed Elements** Three types: 1. Red Blood Cells (RBCs) 2. White Blood Cells (WBCs) 3. Platelets **Functions** 1. **Transportation**: Moves gases, nutrients, and waste around your body. 2. **Defense**: Fights off invaders like bacteria. 3. **Regulation**: Helps main...

  Physiology of small intestine  Small intestine What is small intestine, Where is small intestine located. Small intestine is the part of the alimetitary canal from the pyloric sphincter to the ileocecal sphincter It is divided into duodenum, jejunum and ileum and It extensively adapted for digestion and absorption due to presence of microvilli, villi and circular folds of its wall which provide a large surface area. It is continuous with the stomach at pyloric sphincter and leads into large intestine at the ileocecal valve. The length of the small intestine is a little over 5 meters. The villi are tiny finger-like projections of the mucosa layer of the intestinal lumen (about 0.5-1mm long). Their walls consist of columnar epithelial cells or enterocytes. Because of their presence, the total surface of the small intestinal mucosa is tremendously increased. Numerous microvilli are seen on the surface of each enterocyte and these microvilli, in turn, increase the surface area o...