Nutrition Science and Everyday Application - beta v 0.1

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SUGAR: FOOD SOURCES, HEALTH IMPLICATIONS, AND LABEL-READING 233 formulations, depending on the manufacturer. More common formulations contain 42% fructose or 55% percent, but some contain as much as 90%. Why should we care? First, because there is significant evidence that fructose is processed differently in the body than other sugars and can be toxic to the liver, just like alcohol. Second, because as a nation, we have been consuming more of our sugars in HFCS over time.” But focusing too much attention on fructose as the problem may risk missing the forest for the trees. Here’s what Dr. Luc Tappy, a fructose researcher at University of Lausanne, had to say about the issue in an article on Vox.com: “Given the substantial consumption of fructose in our diet, mainly from sweetened beverages, sweet snacks, and cereal products with added sugar, and the fact that fructose is an entirely dispensable nutrient, it appears sound to limit consumption of sugar as part of any weight loss program and in individuals at high risk of developing metabolic diseases. There is no evidence, however, that fructose is the sole, or even the main factor in the development of these diseases, nor that it is deleterious to everybody, and public health initiatives should therefore broadly focus on the promotion of healthy lifestyles generally, with restriction of both sugar and saturated fat intakes, and consumption of whole grains, fresh fruits and vegetables rather than focusing exclusively on reduction of sugar intake.”
234 ALICE CALLAHAN, PHD, HEATHER LEONARD, MED, RDN, AND TAMBERLY POWELL, MS, RDN A YouTube element has been excluded from this version of the text. You can view it online here: https://openoregon.pressbooks.pub/ nutritionscience/?p=131 Video: “What’s The Difference Between Sugar and High Fructose Corn Syrup?” by Reactions, YouTube (March 23, 2015), 2:41 minutes. Are sweeteners such as honey, maple syrup, and molasses any better than more refined and processed sweeteners? Maybe. These sweeteners do contain minerals and antioxidants, so they may offer a slight edge in terms of nutrition. However, keep in mind that minerals and antioxidants are abundant in whole foods such as whole grains, vegetables, and fruits, and these obviously offer many other benefits. These sweeteners are still considered sources of added sugar and should be used in moderation. That said, each of them offers different delicious flavors, and honey has the added benefit that it can be purchased locally, so there are good reasons to turn towards these products when you want to add some sweetness to your food.
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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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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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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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