Food poisoning, meds, food intolerances
Irritable bowel syndrome or colitis is one of the common GI disorders.
Medical help is needed if it persists.
Defecation habits are different among people.
Many causes are p
In the small intestine, pancreatic amylase breaks starches to short glucose chains and
disaccharides. Maltase, sucrase, and lactase break dissacharides to monosaccharides.
In the large intestine, fibers remain and attract water, sof
From Guidelines to Groceries
Grains encourage whole grains. Variety.
Vegetables starchy and nonstarchy vegetables differ in carbohydrate content
Fruits vary in water, fiber and sugar content
Milks and Milk Products contain carbohydrate; cheese is low
A Closer Look at the Intestinal Cells
Specialization of the cells to absorb different nutrients
Food combining which emphasizes separating food for digestive purposes is a
Preparing Nutrients for Transport
Water-soluble nutrients and smal
Diabetes = > 126 mg/dL
Type 1 diabetes is the less common type. Little or no insulin produced by the
Type 2 diabetes is the more common type where fat cells resist insulin.
Prediabetes = 100 125 mg/dL. Blood glucose is higher than normal but
Chapter 7 Notes
The Carbohydrates: Sugars, Starches, and Fibers
The Chemists View of Carbohydrates
Carbohydrates (CHO) are made of carbon, hydrogen and oxygen atoms.
Glucose is the essential energy source, and is commonly known as blood s
Chapter Three notes
Digestion, Absorption, and Transport
Digestion is the process of breaking down foods into nutrients to prepare for absorption while
overcoming 7 challenges.
Anatomy of the Digestive Tract
The gastrointestinal (GI) tract is th
Chapter 10 notes
Establishing Energy (Kcalorie) Recommendations
Estimated Energy Requirement (EER) represents the average daily energy intake
(kcal per day) to maintain energy balance in a person of a healthy weight and activity
Chapter 9 notes
Nutrition on the Net (Internet,
World Wide Web, websites)
Internet: Anyone can publish anything!
May be misleading, incomplete, and inaccurate
May be high-quality information. Many good sources. .gov .edu .org
Nutrition in the News
Chapter 8 notes
What determines your
Personal preferences for flavors of food are the main reason people make food choices.
Habits are comforting and food choices are often just a habit.
Ethnic heritage or traditions are stron