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Unformatted text preview: Fat: micelles, chylomicrons, lymphatic system Cholesterol absorption and factors that affect it Glucose Functions and roles in the body Blood glucose regulation (insulin, glucagon), hyper and hypoglycemia Food sources of Carbohydrates: Starch, lactose, sucrose, fiber Lipids: phospholipids, saturated, mono-unsaturated, polyunsaturated, trans-fats, omega 3 and omega 6’s Proteins: Acceptable Macronutrient Distribution Ranges (AMDR) for protein, carbohydrate and fats Recommended intakes Fiber, cholesterol, saturated fat Nutrition and Disease Risk factors for heart disease and diabetes Affect of HDL and LDL on disease risk Diverticular diseas: dietary culprits Dyspepsia Protein deficiency Sugar intake and dental caries...
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This note was uploaded on 02/27/2012 for the course NSD 225 taught by Professor Short during the Spring '08 term at Syracuse.
- Spring '08