Nutrition Science and Everyday Application - beta v 0.1

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FIBER - TYPES, FOOD SOURCES, HEALTH BENEFITS, AND WHOLE VERSUS REFINED GRAINS 223 A YouTube element has been excluded from this version of the text. You can view it online here: https://openoregon.pressbooks.pub/ nutritionscience/?p=106 VIDEO: “Label Reading and Whole Grains” by Tamberly Powell, YouTube (September 24, 2018), 7:46 minutes. Self-Check:
224 ALICE CALLAHAN, PHD, HEATHER LEONARD, MED, RDN, AND TAMBERLY POWELL, MS, RDN An interactive H5P element has been excluded from this version of the text. You can view it online here: https://openoregon.pressbooks.pub/nutritionscience/?p=106#h5p-5 References: • Institute of Medicine, Food and Nutrition Board. (2005). Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids (Macronutrients). Retrieved from https://www.nap.edu/read/10490/chapter/1 • U.S Department of Agriculture, Agricultural Research Service, Nutrient Data Laboratory. (2014). USDA National Nutrient Database for Standard Reference, Release 27. Available at: http://www.ars.usda.gov/nutrientdata. • Academy of Nutrition and Dietetics. (2015). Position of the Academy of Nutrition and Dietetics: Health Implications of Dietary Fiber. Journal of the Academy of Nutrition and Dietetics, 115(11), 1861–1870. doi: 10.1016/j.jand.2015.09.003 • Whole Grain Council. Definition of a Whole Grain. Retrieved from https://wholegrainscouncil.org/definition-whole-grain • Mayo Clinic Staff. (2018). Dietary Fiber: Essential for a healthy diet. Retrieved from https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/ fiber/art-20043983 Image Credits: • Figure 4.22. “Chemical structure of cellulose” by laghi.l is licensed under CC BY-SA 3.0 • Figure 4.23. “Bowl of oatmeal” by Rusvaplauke is licensed under CC BY-NC-ND 2.0 • Table 4.4. “Common foods listed with standard portion size, and calories and fiber in a standard portion” by Tamberly Powell is licensed under CC BY-NC-SA 4.0 ; values in table from USDA National Nutrient Database are in the Public Domain • Figure 4.24. “Grain” by rethought is licensed under CC BY-NC 2.0 • Figure 4.25. “Wheat kernel” by Phuthinh Co is licensed under CC BY-SA 2.0 • Figure 4.26. “Chart comparing nutrient content of whole wheat flour, refined flour
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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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The Digestive System We just learne
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Introduction to Carbohydrates If so
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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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