Nutrition Science and Everyday Application - beta v 0.1

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Sources of Vitamins and Minerals VITAMINS AND MINERALS IN FOOD Eating a variety of foods from all food groups is the best way to ensure you are getting all the micronutrients needed for a healthy diet. Each food group lends itself to specific vitamins and minerals (see Figure 8.4). Keep in mind that whole foods (e.g., fresh fruits and vegetables, whole grains, lean meats, and low-fat dairy foods such as milk and cheese) contain more vitamins and minerals than their processed counterparts. A whole baked potato contains more vitamin C, folate, and potassium than a potato that is cut, soaked, and fried to make a french fry. 447
448 ALICE CALLAHAN, PHD, HEATHER LEONARD, MED, RDN, AND TAMBERLY POWELL, MS, RDN Figure 8.4. Common vitamins and minerals found in each food group. Effects of Processing on Nutrient Content in Foods The nutrient content of foods is typically highest when foods are allowed to ripen on the plant, allowing the plant to fully develop the nutrients and phytochemicals it needs to sustain life. Harvesting plants in the peak state of ripeness helps to ensure maximum vitamin and mineral content, and consuming freshly-picked or harvested produce usually maximizes how much of those nutrients make it into our bodies to be put to use by cells. But not all foods can be consumed immediately after harvest. How foods are handled, processed, stored, and prepared can impact how much of that peak nutrient level remains in the food. Processing of food is an important step in our food supply. Harvesting and transporting
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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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12 ALICE CALLAHAN, PHD, HEATHER LEO
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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 Carbohy
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Glucose Regulation and Utilization
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Sugar: Food Sources, Health Implica
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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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Page 429 and 430: Best Practices For Weight Managemen
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Page 463 and 464: Dietary Supplements By now you know
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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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