Nutrition Science and Everyday Application - beta v 0.1

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Carbohydrate Food Sources and Guidelines for Intake WHERE DO WE FIND CARBOHYDRATES IN FOODS? Looking at the food groups represented in MyPlate below, which food groups do you think contain carbohydrates? If you answered, all of them, you’re correct! This section will review which food groups contain the different types of carbohydrates. One of the goals of this course is to learn more about the different nutrients in foods and to understand the importance of eating a wide variety of foods from the different food groups. 183
184 ALICE CALLAHAN, PHD, HEATHER LEONARD, MED, RDN, AND TAMBERLY POWELL, MS, RDN Figure 4.8. Choose MyPlate graphic illustrating the USDA food groups: fruits, vegetables, grains, protein and dairy. Fruits– Fruits are sweet, so we know they must contain sugar. Fruits contain sucrose, glucose, and fructose. This sugar is naturally-occurring and comes packaged with other great nutrients, like Vitamin C and potassium. Whole fruit also contains fiber, since fiber is found in all whole plant foods. Juice has little to no fiber, even high pulp orange juice. Vegetables– Some vegetables are sweet and also contain sugar, although much less than fruit. Similar to fruits, some vegetables (like carrots and green beans) contain small amounts of sucrose, glucose, and fructose. Starchy vegetables (corn, peas, and potatoes, for example) primarily contain starch but some are also sweet and contain sucrose, glucose, and fructose (sweet potatoes and sweet corn, for example). Just like whole fruit, any whole vegetable also contains fiber. Grains– Grains naturally contain starch and fiber. Sprouted grains also contain maltose. If grains are sweetened (sugar is added), they might contain sucrose (white cane sugar) or fructose and glucose (honey and/or HFCS).
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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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UNIT 3 - MOLECULES OF LIFE: PHOTOSY
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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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