Download Basic Nutrition (Healthy Eating: A Guide to Nutrition) by Lori A. Smolin, Mary B. Grosvenor PDF

By Lori A. Smolin, Mary B. Grosvenor

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Extra resources for Basic Nutrition (Healthy Eating: A Guide to Nutrition)

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This is because refined sugars and starches leave the stomach rapidly and are digested and absorbed quickly, causing a rapid rise in blood glucose. Fiber slows the emptying of the stomach and the absorption of glucose, so sources of unrefined carbohydrate, such as oatmeal, legumes, and whole grain bread cause a slower, lower rise in blood glucose. Including protein and fat with carbohydrates also slows glucose absorption. indd 38 8/25/10 11:57:52 AM Carbohydrates 39 not respond to it, allowing blood glucose levels to remain high.

The structure of a triglyceride includes lipids called fatty acids. Phospholipids and sterols are two other types of lipids that play an important role in human nutrition. 1). ) Triglycerides may contain any combination of fatty acids. Their fatty acid composition determines their taste, texture, physical characteristics, and health effects. Fatty acids consist of chains of carbon atoms linked together. Some fatty acids contain only a few carbons in this chain; others may have 20 carbons or more.

Polysaccharides are complex carbohydrates. They include starch, fiber, and glycogen. Starch is an energy storage molecule for plants. It is made up of straight or branching chains of glucose molecules. Grains such as wheat and oats and starchy vegetables such as potatoes, beans, and corn, are sources of dietary starch. Fiber is also found in plant foods, such as grains, fruits, and vegetables. Fiber cannot be digested by human enzymes. (The importance of fiber in human health and nutrition will be discussed in Chapter 3).

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