Chapter 8 Part 1 ( nutritional Components).pptx

Unrefined complex carbohydrates high fiber foods high

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Unrefined complex carbohydrates, high fiber foods, high fat foods tend to have a lower glycemic index. For people with such health concerns as diabetes, glycemic index may be an important consideration in choosing foods.
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Other sources of carbohydrate: Added Sugars Carbohydrates in form of White sugars, Brown sugars, High fructose corn syrup, and other sweetener added to most processed foods. Associated with dental cavities, excess body weight, increased risk of Type 2 diabetes, may also increase risk of HTN, Stroke, and heart disease. Current contribution in American diet is 13-17%of total daily calories (250-300 cal.) while recommended intake is less than 10% of total daily calories. Sources: ? 8-26
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8-27 Fiber – A Closer Look Fibers are non-digestible carbohydrate that provide bulk for feces in the large intestine and facilitate elimination. Good for G.I. (gastro Intestinal) health In Large Intestine some fiber are broken down by bacteria into acid and gases. Types of fiber based on source: Dietary fiber : naturally present in plant Functional fiber : added externally to foods and dietary supplements
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8-28 Fiber – A Closer Look Types of dietary fiber Soluble (viscous) fiber : like Oat bran. Delay stomach emptying, slow movement of glucose in blood and reduce absorption of cholesterol. Insoluble fiber : wheat bran, increase fecal bulk, prevent constipation, hemorrhoids, and other digestive disorders .
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8-29 Sources and quantity of Fiber All plant foods contain some dietary fiber Fruits, legumes, oat bran, and barley all contain fiber that help lower blood glucose and cholesterol levels Recommended fiber intake The Food and Nutrition Board recommends a daily fiber intake of 38 grams for adult men and 25 grams for adult women
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8-30 Vitamins—Organic Micronutrients Vitamins : Carbon-containing substances needed in small amounts to help promote health and important for physiological function of body. Humans need 13 vitamins: 4 are fat-soluble (A, D, E, and K) 9 are water soluble (C and the B vitamins)
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8-31 Vitamins—Organic Micronutrients Main functions of vitamins Help in multiple physiological function of body help release the energy stored in carbohydrate. Helps in absorption of different nutrient. contribute to production of red blood cells and maintenance of nervous, skeletal system, connective tissue, and immune systems. Some of them also act as antioxidants (vitamin A,C,E).
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Excess of Vitamins Water soluble vitamins absorbed directly in to blood travelled freely in blood. Excess amounts of them are generally removed from kidney. fat soluble vitamins have more complex absorption process. They travelled in blood by special protein.
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