interactions occurring between you & food. • Nutrients – about 45 substances that provide energy‚ structure or regulation of body processes. • Essential nutrients- need them‚ but can’t make them or fast enough. • Macronutrients- need in large amounts (carbohydrates‚ fats/lipids‚ proteins – provide energy/calories) • Micronutrients – need in very small amounts (vitamins‚ minerals- no energy/calories) • Phytochemicals- another category in plant food- not essential but have health promoting properties. Metrics
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Unit three: Use food and nutrition information to plan a healthy diet Assessment You should use this file to complete your Assessment. • The first thing you need to do is save a copy of this document‚ either onto your computer or a disk • Then work through your Assessment‚ remembering to save your work regularly • When you’ve finished‚ print out a copy to keep for reference • Then‚ go to www.vision2learnforschools.com and send your completed Assessment to your teacher via your My Study area
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CHAPTER 4 CARBOHYDRATES OVERVIEW This chapter discusses the energy-yielding nutrient‚ carbohydrates. Simple and complex carbohydrates are defined and identified with a highlight on fiber. Carbohydrates found in the food we eat‚ including various alternative sweeteners‚ are explored. The digestion and absorption of carbohydrates are examined. Carbohydrate intake recommendations are summarized and the roles of simple and complex carbohydrates in health maintenance are explored. The potential
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Sugar is any of a class of crystalline carbohydrates such as sucrose‚ glucose‚ or lactose‚ that dissolves in water and have a characteristic sweet taste (The American Heritage Student Science Dictionary). Sugar is in many foods especially in carbs and carbohydrates‚ carbs in he digestive process break down to form sugar (Blood Sugar Basics). In smoothies and milkshakes there
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or turbidity -Dullness or gloss -Wholeness or damage -Texture -Felt with fingers‚ palette‚ or teeth -Crunchy‚ crispy‚ chewy‚ creamy‚ tender -Loss of water‚ stale‚ thawed/freezing -Flavor -Nutritional Value -Provide energy -Carbohydrates‚ proteins‚ lipids‚ cell membranes -Safety -Harmful microbes‚ natural toxins‚ contaminants‚ additives‚ allergens Water -Abundant in all living things -Impact on texture of foods -Crisp texture to fruits/veggies -Juiciness to meats -Chips
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CARBOHYDRATES 1322 Classification • Simple carbs consist of 1 or 2 sugar units • Monosaccharides • Glucose‚ fructose‚ galactose • Disaccharides • Sucrose‚ lactose‚ maltose • Oligosaccharides consist of 3-10 sugar units • Not a simple or a complex carb • Complex carbs consist of 10 + sugar units • Polysaccharides • Starch and fiber Monosaccharides 6 carbons= hexose Monosaccharides • Glucose • Most abundant carbohydrate • Preferred source of energy for the RBC‚ brain‚ and nervous system
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understanding. 10. What does DRI stand for? What does RDA mean and how much of the population does it cover? 11. Past and present emphasis of nutrition? 12. Goals of good nutrition. 13. The scientific method for research. 14. What is considered a carbohydrate? How much do we need? (percentages‚ grams?) 15. Dietary supplements and regulation 16. What kind of information do food labels contain? How are ingredients listed? 17. What is the sweetest monosaccharide? 18. Know the sodium RDA. 19. Storage
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Sugar – All Sweetness and Light? Sugar in all its forms is officially a simple carbohydrate. This means the body will convert is into glucose which is then available as energy. Then it gets less simple. Depending on the type of sugar used our health will be impacted rather differently‚ sometimes bad‚ sometimes very bad depending on using either natural or refined types of sugar. Whereas the usual over use of any sugar is likely to add fat and body weight and also play havoc with blood sugar levels
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Name: Date: Assignment 1 – Research Assignment: DUE ON week 7_______________________ Choose ONE of the following topics for your assignment: 1. Select an advertisement for a quit smoking program‚ weight loss or sports nutrition supplement and research the scientific validity behind the program or product. Your report must include: A description of differences between primary and secondary resources An explanation of how secondary resources usually contain bias and how these
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CHAPTER ONE 1.0 INTRODUCTION The student industrial work experience scheme (SIWES) is a skill training program which forms part of the approved minimum academic standards in the various degree (diploma or NCE program for all Nigeria tertiary institution). It seeks to bridge the gap existing between theory and practice of engineering‚ technology science and other professional education in the Nigeria tertiary institution. 1.1 PURPOSE OF SIWES The purpose of SIWES is to expose students
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