Nutrition Science and Everyday Application - beta v 0.1

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CARBOHYDRATE FOOD SOURCES AND GUIDELINES FOR INTAKE 187 Image Credits: • Figure 4.8. “ChooseMyPlate Graphic” by The USDA is in the Public Domain • Table 4.1. “USDA food groups with examples of foods and type of carbohydrate present within each food group” by Tamberly Powell is licensed under CC BY-NC-SA 4.0 • Table 4.2. “Dietary Recommendations for Carbohydrates” by Tamberly Powell is licensed under CC BY-NC-SA 4.0; data from Institute of Medicine, Food and Nutrition Board, 2005. Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids (Macronutrients). Washington, DC; The National Academy of Sciences.
Digestion and Absorption of Carbohydrates Imagine taking a bite of pizza. It tastes amazing, but it’s also full of fuel for your body, much of it in the form of carbohydrates. What types of carbohydrates would you find in that bite? • Lactose from the cheese • Sucrose, glucose, and fructose from the naturally-occurring sugars in the tomatoes, as well as sugar that may have been added to the sauce • Starch in the flour used to make the crust • Fiber in the flour, tomatoes, and basil In order to use these food carbohydrates in your body, you first need to digest them. Last unit, we explored the gastrointestinal system and the basic process of digestion. Now that you know about the different types of carbohydrates, we’ll take a closer look at how these molecules are digested as they travel through the GI system. 188
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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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Photosynthesis and Metabolism As we
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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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