Nutrition Science and Everyday Application - beta v 0.1

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INTRODUCTION TO CARBOHYDRATES 171 different things. They very well could be talking about a balanced diet focused on whole foods, like this: Figure 4.3. Examples of whole foods containing carbohydrates, including fresh fruit, legumes and grains, and cheese. The diet industry likes to sell us simple messages about “good” and “bad” foods, and these days, we tend to hear that carbohydrates are in the “bad” group. But given that carbohydrates are in so many different types of foods, that’s obviously an oversimplified message—and it’s not fair to all of the awesome sources of carbohydrates in the world of food. Not all carbohydrate-rich foods are the same. In this unit, you’ll learn to appreciate the nutrient-dense carbohydrate foods, identify which don’t offer as valuable a nutritional package, and understand how a balanced diet can include all of them. Unit Learning Objectives After completing this unit, you should be able to: 1. Classify the different types of carbohydrates, identify their food sources, and discuss how these carbohydrates are digested and absorbed in the body. 2. Define the guidelines for total carbohydrate, fiber, and added sugar intake. 3. Explain how glucose is regulated and utilized in the body and describe how the body adapts to a low carbohydrate intake. 4. List the causes, complications, and treatment for different types of diabetes. 5. Be able to describe the health benefits, types of, and food sources of dietary fiber. 6. Differentiate between whole and refined grains in foods by examining food labels. 7. Distinguish between added and natural-occurring sugars in foods, and discuss health implications of too much added sugar. 8. Identify sugar substitutes in foods, and describe potential benefits and drawbacks of sugar substitutes.
172 ALICE CALLAHAN, PHD, HEATHER LEONARD, MED, RDN, AND TAMBERLY POWELL, MS, RDN Image Credits: • Figure 4.1.”Potato chips” by Kate Ter Haar is licensed under CC BY 2.0; “M&Ms” by Wade Brooks is licensed under CC BY-NC 2.0; “Pecan pastry” by Artizone is licensed under CC BY-NC-ND 2.0 • Figure 4.2. “Bread” by David Stewart is licensed under CC BY 2.0; “Pasta” by Yasumari SASAKI is licensed under CC BY 2.0; “Rice” by Francesca Nocella is licensed under CC BY-SA 2.0, . • Figure 4.3. “Assorted Fruit Bowl” by Allen Gottfried is licensed under CC BY-SA 2.0; “Schalen mit verschiedenen Getreidesorten wie Reis, Hirse, Linsen, Erbsen und Buchweizen” by Marco Verch is licensed under CC BY 2.0; “Cheese” by Finite Focus is licensed under CC BY-NC 2.0.
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Nutrition: Science and Everyday App
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Nutrition: Science and Everyday App
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UNIT 3 - MOLECULES OF LIFE: PHOTOSY
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UNIT 9 - VITAMINS AND MINERALS PART
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2 ALICE CALLAHAN, PHD, HEATHER LEON
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About the Authors ALICE CALLAHAN, P
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6 ALICE CALLAHAN, PHD, HEATHER LEON
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Updates Made to OER Date Unit Page
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Introduction to Designing a Healthy
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Classification of Nutrients Food is
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Introduction to Nutrition Science a
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The Scientific Method Similar to th
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Types of Research Studies and How T
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100 ALICE CALLAHAN, PHD, HEATHER LE
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Finding Accurate Sources of Nutriti
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Who Can You Trust for Nutrition Inf
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Sugar: Food Sources, Health Implica
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UNIT 5- LIPIDS 246
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The Functions of Fats Fats serve us
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Lipid Types and Structures Lipids a
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Digestion and Absorption of Lipids
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UNIT 6- PROTEIN 304
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Protein Digestion and Absorption Wh
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Protein Food Choices and Sustainabi
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Introduction to Energy Balance On D
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Energy Balance: Energy In, Energy O
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Indicators of Health: BMI, Body Com
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Best Practices For Weight Managemen
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UNIT 8 - VITAMINS AND MINERALS PART
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Dietary Supplements By now you know
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Vitamins and Minerals Involved In F
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Vitamins Important for Vision Visio
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Introduction to Vitamins and Minera
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Introduction to Bone Health The hum
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Calcium: Critical for Bones and Thr
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Vitamin D: Important to Bone Health
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Vitamins and Minerals Involved in B
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Introduction to Nutrition and Physi
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UNIT 11 — NUTRITION THROUGHOUT TH
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Nutrition in Early Infancy Infancy
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Raising Healthy Eaters “Raising a
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