Nutrition Science and Everyday Application - beta v 0.1

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