17 - Nutri Sci 11/17 2008-11-17 Protein foods Meat, fish,...

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Nutri Sci 11/17 15:52 Protein foods Meat, fish, poultry o Thiamin, niacin, vit b-12, Fe, Zn, trace minerals Beans, soy products o B-vitamins, Fe, Zn, trace minerals Dairy Products Vit b-12 Riboflavin Calcium Vitamin D Fortification Mostly not regulated Enrichment of bread flour Vitamin D milk Iodized salt Effects of processing Nutrient loss by milling Fiber, trace minerals especially Air and heat decrease anti-oxidant Decrease potassium, increase sodium
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Effects of cooking Heat damages sensitive nutrients o Vitamin C and thiamin Cooking makes some nutrients more available o Most stable when cooked o Decrease volume o Already low energy density Nutrient losses to cooking water Micronutrient status Causes of deficiency  o Dietary o Accelerated losses o Increased need Dietary o Inadequate intake Food deprivation Variety restriction Low nutrient density o Diminished bioavailability Non-heme iron with low vitamin c intake Niacin in corn
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Accelerated losses o Iron
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17 - Nutri Sci 11/17 2008-11-17 Protein foods Meat, fish,...

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