The document discusses carbohydrates, including their chemical structure and classification. It covers the simple carbohydrates of monosaccharides like glucose, fructose, and galactose, and disaccharides like maltose, sucrose, and lactose. Complex carbohydrates of glycogen, starches, and dietary fibers are also examined. The digestion and absorption of carbohydrates is summarized along with glucose regulation in the body and related conditions like diabetes. Health effects and recommendations for intakes of sugars, starches, and fibers are presented.
The document provides an overview of nutrition in 3 chapters and discusses several key topics:
1) Factors that influence food choices such as preferences, habits, traditions, social interactions and more.
2) The major nutrients found in foods and the body including carbohydrates, fats, proteins, vitamins, minerals and water. It describes these nutrients' roles in energy production and body processes.
3) How nutrition science is conducted through various study designs using controls, sample sizes, placebos and other methods to draw conclusions and establish dietary recommendations.
The document summarizes the key aspects of digestion, absorption, and transport. It describes the anatomy and functions of the digestive tract, including the roles of muscles, secretions, and hormones in breaking down food. Absorption occurs in the small intestine, where nutrients pass through the intestinal walls. Transported nutrients are then circulated via the hepatic portal system and lymphatic vessels. Homeostasis and gut flora also help regulate the healthy functioning of the GI system. Common digestive issues like diarrhea, constipation, and ulcers are discussed.
1. The document discusses chemical reactions in the body related to metabolism. Plants use photosynthesis to produce carbohydrates from carbon dioxide and water, which humans and animals consume and break down to use as fuel.
2. Metabolic reactions take place inside cells, with catabolism breaking down nutrients to release energy and anabolism building up body compounds using that energy. Glucose, fats, and proteins are broken down through various pathways to produce energy in the form of ATP.
3. The document also discusses alcohol consumption and metabolism. Alcohol is absorbed quickly and broken down in the liver, but excessive drinking can damage liver function and lead to malnutrition by interfering with nutrient metabolism. Both short and long-term
This chapter discusses energy balance and body composition. It covers the concepts of energy intake through foods and energy expenditure through basal metabolic rate and physical activity. Key points include how body weight is regulated by the balance of energy in and out, and factors that influence basal metabolic rate like age, gender, and body composition. The chapter also addresses defining healthy body weight and composition, and health risks associated with underweight and overweight such as cardiovascular disease and diabetes. Eating disorders in athletes and their prevention and treatment are examined as well.
The document discusses principles and guidelines for planning a healthy diet, including dietary adequacy, balance, calorie control, nutrient density, moderation, and variety. It covers the Dietary Guidelines for Americans and food group guides like MyPlate. Specific topics include principles of healthy eating, recommendations for food groups, nutrients of concern like fats and sodium, food labeling information, and vegetarian diets.
This chapter discusses nutrition for adults and older adults. It covers how good nutrition and physical activity can promote health and longevity. Key factors for healthy aging include getting adequate sleep, eating a balanced diet including breakfast, engaging in regular physical activity, avoiding smoking and excessive alcohol. The chapter also examines common health issues in older adults like arthritis and vision problems and how nutrition can help address these conditions. It provides information on meeting nutrient needs and discusses programs to address hunger and food insecurity.
Water plays a key role in the human body by maintaining homeostasis and allowing vital functions to occur. It is essential for regulating body temperature, lubricating joints, and acting as a solvent. Water balance is maintained through fluid intake and losses via urine, sweat, breath, and feces. Both inadequate water intake and excessive losses can disrupt homeostasis and cause health issues. Major and trace minerals are also important for fluid balance, bone health, and other bodily processes.
The document provides an overview of the water-soluble vitamins, specifically the B vitamins (thiamin, riboflavin, niacin, biotin, pantothenic acid, vitamin B6, folate, vitamin B12) and vitamin C. It discusses the roles, deficiencies, toxicities, food sources, and recommendations for each vitamin. Key points covered include how the B vitamins function as coenzymes in energy metabolism and cell growth/division, their involvement in important bodily processes, and the diseases that can result from deficiencies.
The document provides an overview of nutrition in 3 chapters and discusses several key topics:
1) Factors that influence food choices such as preferences, habits, traditions, social interactions and more.
2) The major nutrients found in foods and the body including carbohydrates, fats, proteins, vitamins, minerals and water. It describes these nutrients' roles in energy production and body processes.
3) How nutrition science is conducted through various study designs using controls, sample sizes, placebos and other methods to draw conclusions and establish dietary recommendations.
The document summarizes the key aspects of digestion, absorption, and transport. It describes the anatomy and functions of the digestive tract, including the roles of muscles, secretions, and hormones in breaking down food. Absorption occurs in the small intestine, where nutrients pass through the intestinal walls. Transported nutrients are then circulated via the hepatic portal system and lymphatic vessels. Homeostasis and gut flora also help regulate the healthy functioning of the GI system. Common digestive issues like diarrhea, constipation, and ulcers are discussed.
1. The document discusses chemical reactions in the body related to metabolism. Plants use photosynthesis to produce carbohydrates from carbon dioxide and water, which humans and animals consume and break down to use as fuel.
2. Metabolic reactions take place inside cells, with catabolism breaking down nutrients to release energy and anabolism building up body compounds using that energy. Glucose, fats, and proteins are broken down through various pathways to produce energy in the form of ATP.
3. The document also discusses alcohol consumption and metabolism. Alcohol is absorbed quickly and broken down in the liver, but excessive drinking can damage liver function and lead to malnutrition by interfering with nutrient metabolism. Both short and long-term
This chapter discusses energy balance and body composition. It covers the concepts of energy intake through foods and energy expenditure through basal metabolic rate and physical activity. Key points include how body weight is regulated by the balance of energy in and out, and factors that influence basal metabolic rate like age, gender, and body composition. The chapter also addresses defining healthy body weight and composition, and health risks associated with underweight and overweight such as cardiovascular disease and diabetes. Eating disorders in athletes and their prevention and treatment are examined as well.
The document discusses principles and guidelines for planning a healthy diet, including dietary adequacy, balance, calorie control, nutrient density, moderation, and variety. It covers the Dietary Guidelines for Americans and food group guides like MyPlate. Specific topics include principles of healthy eating, recommendations for food groups, nutrients of concern like fats and sodium, food labeling information, and vegetarian diets.
This chapter discusses nutrition for adults and older adults. It covers how good nutrition and physical activity can promote health and longevity. Key factors for healthy aging include getting adequate sleep, eating a balanced diet including breakfast, engaging in regular physical activity, avoiding smoking and excessive alcohol. The chapter also examines common health issues in older adults like arthritis and vision problems and how nutrition can help address these conditions. It provides information on meeting nutrient needs and discusses programs to address hunger and food insecurity.
Water plays a key role in the human body by maintaining homeostasis and allowing vital functions to occur. It is essential for regulating body temperature, lubricating joints, and acting as a solvent. Water balance is maintained through fluid intake and losses via urine, sweat, breath, and feces. Both inadequate water intake and excessive losses can disrupt homeostasis and cause health issues. Major and trace minerals are also important for fluid balance, bone health, and other bodily processes.
The document provides an overview of the water-soluble vitamins, specifically the B vitamins (thiamin, riboflavin, niacin, biotin, pantothenic acid, vitamin B6, folate, vitamin B12) and vitamin C. It discusses the roles, deficiencies, toxicities, food sources, and recommendations for each vitamin. Key points covered include how the B vitamins function as coenzymes in energy metabolism and cell growth/division, their involvement in important bodily processes, and the diseases that can result from deficiencies.
Trace minerals are needed in small amounts and perform many essential functions, but toxic levels can easily be reached with supplements. Humans can meet their trace mineral needs through a variety of whole, unprocessed foods. Two important trace minerals are iron and zinc. Iron deficiency is very common and affects people of all ages, especially women and children. While zinc deficiency is less widespread, it can occur in vulnerable groups. Both minerals are involved in many metabolic processes and maintaining proper levels is important for health.
This chapter discusses the fat-soluble vitamins A, D, E, and K. It provides information on their roles in the body, deficiency symptoms, toxicity, recommendations and major food sources. Vitamin A supports vision, cell growth and reproduction. Vitamin D aids in bone growth and calcium absorption. Vitamin E acts as an antioxidant and vitamin K is essential for blood clotting. Deficiencies can cause night blindness, rickets, hemorrhaging or other symptoms. Toxicity from high supplement doses may also occur.
This document discusses obesity and weight management. It covers topics like the increasing prevalence of obesity, fat cell development, genetics and hormones that influence appetite and metabolism like leptin and ghrelin. Environmental factors that contribute to obesity like overeating, physical inactivity and food availability are examined. Strategies for weight loss through diet and lifestyle changes are presented, as are FDA-approved drugs and bariatric surgery options for more severe cases. The importance of making sustainable lifestyle changes focused on nutrition and exercise for long-term weight management is emphasized.
Carbohydrates provide an important source of energy. Low-carbohydrate diets restrict carbohydrate intake, often below 130g per day, to induce weight loss. Very low-carbohydrate ketogenic diets reduce carbohydrates to less than 50g per day to produce ketosis, where the body uses fat instead of glucose for fuel. While low-carb diets may aid short-term weight loss, long-term safety and effectiveness require more research due to potential vitamin deficiencies or unfavorable cholesterol changes with strict low-carb intake.
Lecture 11 nutrients involved in bone healthwajihahwafa
This document summarizes key nutrients involved in bone health and osteoporosis. It describes how calcium, vitamin D, vitamin K, phosphorus, magnesium and fluoride support bone development and maintenance. It explains bone remodeling and how nutrients like calcium and vitamin D regulate this process. The document also discusses osteoporosis risk factors like age, gender and nutrition, and ways to reduce osteoporosis risk through diet and exercise.
Calcium is essential for bone health, especially in infants. Breastfeeding provides optimal calcium, but lactating mothers can experience bone loss. The document presents a brand plan for a calcium supplement called MotherCal, positioned for lactating mothers. It highlights that MotherCal contains calcium citrate, which is better absorbed than carbonate, and also includes phosphate and vitamin D for bone health. Statistics show low rates of exclusive breastfeeding in India and need to support lactating mothers' bone health. The plan includes promotional materials to educate about breastfeeding and launch MotherCal.
12.sakina nutritional imp of carbohydratesakina hasan
Carbohydrates provide the body's primary source of energy. They are produced by plants through photosynthesis and converted into glucose when consumed. Glucose is the preferred energy source for blood, brain, and nervous system. Carbohydrates provide 60-65% of daily calories and dietary fiber. They are classified as simple or complex depending on their molecular structure. The glycemic index ranks carbohydrates based on their effect on blood glucose levels compared to glucose. Many factors like fiber, fat, and cooking method influence a food's glycemic index score. Focusing on low glycemic load foods through proper portion sizes can help manage blood sugar and reduce risk of chronic diseases.
Nutrition is the study of food and how it nourishes the body and influences health. It covers nutrients like carbohydrates, fats, proteins, vitamins, minerals, and water. Nutrients provide energy, build cells, regulate processes, and prevent diseases. Nutrition is important for overall wellness. Dietary guidelines like the DRI and RDA help determine daily nutrient needs to support optimal health. Nutrients are broken down and absorbed differently, and all contribute to various bodily functions.
This document discusses the relationship between diet, nutrition, and oral health. It begins by defining diet and nutrition, and explaining the importance of a balanced diet for overall health and well-being. It then covers the effects of major nutrients like carbohydrates, fats, proteins, vitamins, and minerals on oral tissues and dental health. Carbohydrates are identified as the main dietary factor that promotes dental caries, with sugars and frequent snacking increasing risk. However, studies also suggest proteins, fats, and fiber-rich foods may help prevent caries. The document reviews evidence from dietary intervention and observational studies on this topic.
Disorders due to macro and micro nutrients deficiencyBhawna Kargeti
This document discusses macro and micronutrients and deficiency diseases. It provides details on:
- Vitamins (A, B, C, D, E, K) and common deficiency diseases
- Minerals (calcium, iron, iodine, zinc, magnesium, potassium, chromium, sodium) and related diseases
- Carbohydrates and effects of deficiency
- Types of fats (saturated, unsaturated, trans) and fat-related diseases like atherosclerosis and heart disease
- Proteins and protein deficiency diseases like marasmus and kwashiorkor
It is an informative overview of nutrients, food sources, and health impacts of deficiencies.
This document provides an overview of key concepts in nutrition science. It discusses factors that influence food choices, the six classes of nutrients, establishing dietary recommendations, nutrition assessment and research methods. Personal preferences, health factors, culture and economics all impact food decisions. Macronutrients provide energy while micronutrients perform vital body functions. Standards like the RDA are determined through scientific studies and help evaluate nutrient intakes.
This document provides information on recommended daily allowances (RDAs) of vitamins and minerals for infants and children from 0-8 years old. It includes the RDA for various vitamins like A, C, D, E, K, and B vitamins. It also lists the RDA for important minerals like calcium, chromium, copper, iron, iodine, magnesium, phosphorus, potassium, sodium, zinc and selenium. The RDAs are broken down by age group to account for changing nutritional needs as children grow.
Chapter 4: The Carbohydrates: Sugars, Starches, and FibersEarlene McNair
This document discusses carbohydrates, including sugars, starches, fibers and their roles in the body. It covers the chemical structures of monosaccharides like glucose, fructose and galactose, as well as disaccharides and polysaccharides. It also examines the digestion and absorption of carbohydrates, factors that affect blood glucose levels, and the health effects of sugars, starches and fibers. Recommendations are provided for intakes of sugars and fibers to support health.
The document discusses low carb, high fat fueling as a potential better way for athletes. It notes that confirmation bias should be avoided and there is no one-size-fits-all approach. Potential benefits of a low carb approach discussed include easier fat oxidation, improved insulin sensitivity and body composition, and lower disease risk. Suggestions provided include experimenting with fueling choices, respecting the three hour post-meal window, and focusing on whole foods like vegetables, fruits, healthy fats and proteins. Resources on low carb performance and training are also listed.
The document discusses carbohydrates, including sugars, starches, and fibers. It describes the digestion and absorption of carbohydrates in the body and the role of insulin, glucagon, and other hormones in regulating blood glucose levels. The document also examines the health effects of sugars, starches, and fibers and provides recommendations for daily intakes of carbohydrates, fiber, and whole grains.
This document discusses trace elements and microminerals that are essential for human nutrition. It defines trace elements as minerals needed in small amounts like iron, iodine, fluorine, zinc and copper. It outlines the functions, dietary requirements and sources of these key microminerals. It further describes deficiencies that can arise from inadequate intake of minerals like iron-deficiency anemia and iodine deficiency disorders. The document concludes with highlighting national programs in place for prevention and control of micromineral deficiencies in populations.
This document provides an overview of fats and lipids, including:
1. It defines the three main types of lipids (triglycerides, phospholipids, sterols) and describes their structures and functions.
2. It explains how saturated, monounsaturated, and polyunsaturated fatty acids differ in their saturation levels and shapes.
3. It outlines the digestion, absorption and transport of triglycerides and fatty acids through the body.
This document discusses dietary fiber, including its definition, types (soluble, insoluble, functional), food sources, and health benefits. It defines dietary fiber as the portion of plant foods that is resistant to digestion. There are two main types - soluble fiber which dissolves in water, and insoluble fiber which does not dissolve. Sources of fiber include fruits, vegetables, whole grains, legumes, and nuts. Fiber promotes gastrointestinal and cardiovascular health, aids in weight and diabetes management, and protects against certain cancers. A high-fiber diet is an important part of an overall healthy lifestyle.
This document provides an overview of nutrition and its relationship to oral health. It begins with basic definitions of nutrition-related terms and classifications of foods. It then discusses the major nutrients (macronutrients and micronutrients), their functions, and effects on oral tissues and oral health conditions like dental caries and periodontal disease. The document also covers nutrition in the elderly, dietary history and counselling, and preventive social measures regarding nutrition and oral health.
balanced diet preventions and treatments. malnutrion and associatedd conditions. importaance of maintainind ideal ffood habits etc. discussed under gwhere
This document discusses carbohydrates including sugars, starches, and fibers. It covers the classification and digestion of carbohydrates. Key points include: carbohydrates are made of carbon, hydrogen, and oxygen; monosaccharides like glucose are single sugars while disaccharides combine two monosaccharides; starches and glycogen are complex carbohydrates that store glucose; fibers provide structure in plants and are not digested. The document also discusses artificial sweeteners and sugar alternatives.
This document discusses carbohydrates and sugars. It notes that carbohydrates are a macronutrient that provides energy and are found in many foods. Carbohydrates can be classified as sugars, starches, or fiber. Sugars include monosaccharides like glucose and fructose, disaccharides like sucrose, and polysaccharides. The document provides recommendations for carbohydrate intake and discusses the metabolism, health effects, and safety of various sugars.
Trace minerals are needed in small amounts and perform many essential functions, but toxic levels can easily be reached with supplements. Humans can meet their trace mineral needs through a variety of whole, unprocessed foods. Two important trace minerals are iron and zinc. Iron deficiency is very common and affects people of all ages, especially women and children. While zinc deficiency is less widespread, it can occur in vulnerable groups. Both minerals are involved in many metabolic processes and maintaining proper levels is important for health.
This chapter discusses the fat-soluble vitamins A, D, E, and K. It provides information on their roles in the body, deficiency symptoms, toxicity, recommendations and major food sources. Vitamin A supports vision, cell growth and reproduction. Vitamin D aids in bone growth and calcium absorption. Vitamin E acts as an antioxidant and vitamin K is essential for blood clotting. Deficiencies can cause night blindness, rickets, hemorrhaging or other symptoms. Toxicity from high supplement doses may also occur.
This document discusses obesity and weight management. It covers topics like the increasing prevalence of obesity, fat cell development, genetics and hormones that influence appetite and metabolism like leptin and ghrelin. Environmental factors that contribute to obesity like overeating, physical inactivity and food availability are examined. Strategies for weight loss through diet and lifestyle changes are presented, as are FDA-approved drugs and bariatric surgery options for more severe cases. The importance of making sustainable lifestyle changes focused on nutrition and exercise for long-term weight management is emphasized.
Carbohydrates provide an important source of energy. Low-carbohydrate diets restrict carbohydrate intake, often below 130g per day, to induce weight loss. Very low-carbohydrate ketogenic diets reduce carbohydrates to less than 50g per day to produce ketosis, where the body uses fat instead of glucose for fuel. While low-carb diets may aid short-term weight loss, long-term safety and effectiveness require more research due to potential vitamin deficiencies or unfavorable cholesterol changes with strict low-carb intake.
Lecture 11 nutrients involved in bone healthwajihahwafa
This document summarizes key nutrients involved in bone health and osteoporosis. It describes how calcium, vitamin D, vitamin K, phosphorus, magnesium and fluoride support bone development and maintenance. It explains bone remodeling and how nutrients like calcium and vitamin D regulate this process. The document also discusses osteoporosis risk factors like age, gender and nutrition, and ways to reduce osteoporosis risk through diet and exercise.
Calcium is essential for bone health, especially in infants. Breastfeeding provides optimal calcium, but lactating mothers can experience bone loss. The document presents a brand plan for a calcium supplement called MotherCal, positioned for lactating mothers. It highlights that MotherCal contains calcium citrate, which is better absorbed than carbonate, and also includes phosphate and vitamin D for bone health. Statistics show low rates of exclusive breastfeeding in India and need to support lactating mothers' bone health. The plan includes promotional materials to educate about breastfeeding and launch MotherCal.
12.sakina nutritional imp of carbohydratesakina hasan
Carbohydrates provide the body's primary source of energy. They are produced by plants through photosynthesis and converted into glucose when consumed. Glucose is the preferred energy source for blood, brain, and nervous system. Carbohydrates provide 60-65% of daily calories and dietary fiber. They are classified as simple or complex depending on their molecular structure. The glycemic index ranks carbohydrates based on their effect on blood glucose levels compared to glucose. Many factors like fiber, fat, and cooking method influence a food's glycemic index score. Focusing on low glycemic load foods through proper portion sizes can help manage blood sugar and reduce risk of chronic diseases.
Nutrition is the study of food and how it nourishes the body and influences health. It covers nutrients like carbohydrates, fats, proteins, vitamins, minerals, and water. Nutrients provide energy, build cells, regulate processes, and prevent diseases. Nutrition is important for overall wellness. Dietary guidelines like the DRI and RDA help determine daily nutrient needs to support optimal health. Nutrients are broken down and absorbed differently, and all contribute to various bodily functions.
This document discusses the relationship between diet, nutrition, and oral health. It begins by defining diet and nutrition, and explaining the importance of a balanced diet for overall health and well-being. It then covers the effects of major nutrients like carbohydrates, fats, proteins, vitamins, and minerals on oral tissues and dental health. Carbohydrates are identified as the main dietary factor that promotes dental caries, with sugars and frequent snacking increasing risk. However, studies also suggest proteins, fats, and fiber-rich foods may help prevent caries. The document reviews evidence from dietary intervention and observational studies on this topic.
Disorders due to macro and micro nutrients deficiencyBhawna Kargeti
This document discusses macro and micronutrients and deficiency diseases. It provides details on:
- Vitamins (A, B, C, D, E, K) and common deficiency diseases
- Minerals (calcium, iron, iodine, zinc, magnesium, potassium, chromium, sodium) and related diseases
- Carbohydrates and effects of deficiency
- Types of fats (saturated, unsaturated, trans) and fat-related diseases like atherosclerosis and heart disease
- Proteins and protein deficiency diseases like marasmus and kwashiorkor
It is an informative overview of nutrients, food sources, and health impacts of deficiencies.
This document provides an overview of key concepts in nutrition science. It discusses factors that influence food choices, the six classes of nutrients, establishing dietary recommendations, nutrition assessment and research methods. Personal preferences, health factors, culture and economics all impact food decisions. Macronutrients provide energy while micronutrients perform vital body functions. Standards like the RDA are determined through scientific studies and help evaluate nutrient intakes.
This document provides information on recommended daily allowances (RDAs) of vitamins and minerals for infants and children from 0-8 years old. It includes the RDA for various vitamins like A, C, D, E, K, and B vitamins. It also lists the RDA for important minerals like calcium, chromium, copper, iron, iodine, magnesium, phosphorus, potassium, sodium, zinc and selenium. The RDAs are broken down by age group to account for changing nutritional needs as children grow.
Chapter 4: The Carbohydrates: Sugars, Starches, and FibersEarlene McNair
This document discusses carbohydrates, including sugars, starches, fibers and their roles in the body. It covers the chemical structures of monosaccharides like glucose, fructose and galactose, as well as disaccharides and polysaccharides. It also examines the digestion and absorption of carbohydrates, factors that affect blood glucose levels, and the health effects of sugars, starches and fibers. Recommendations are provided for intakes of sugars and fibers to support health.
The document discusses low carb, high fat fueling as a potential better way for athletes. It notes that confirmation bias should be avoided and there is no one-size-fits-all approach. Potential benefits of a low carb approach discussed include easier fat oxidation, improved insulin sensitivity and body composition, and lower disease risk. Suggestions provided include experimenting with fueling choices, respecting the three hour post-meal window, and focusing on whole foods like vegetables, fruits, healthy fats and proteins. Resources on low carb performance and training are also listed.
The document discusses carbohydrates, including sugars, starches, and fibers. It describes the digestion and absorption of carbohydrates in the body and the role of insulin, glucagon, and other hormones in regulating blood glucose levels. The document also examines the health effects of sugars, starches, and fibers and provides recommendations for daily intakes of carbohydrates, fiber, and whole grains.
This document discusses trace elements and microminerals that are essential for human nutrition. It defines trace elements as minerals needed in small amounts like iron, iodine, fluorine, zinc and copper. It outlines the functions, dietary requirements and sources of these key microminerals. It further describes deficiencies that can arise from inadequate intake of minerals like iron-deficiency anemia and iodine deficiency disorders. The document concludes with highlighting national programs in place for prevention and control of micromineral deficiencies in populations.
This document provides an overview of fats and lipids, including:
1. It defines the three main types of lipids (triglycerides, phospholipids, sterols) and describes their structures and functions.
2. It explains how saturated, monounsaturated, and polyunsaturated fatty acids differ in their saturation levels and shapes.
3. It outlines the digestion, absorption and transport of triglycerides and fatty acids through the body.
This document discusses dietary fiber, including its definition, types (soluble, insoluble, functional), food sources, and health benefits. It defines dietary fiber as the portion of plant foods that is resistant to digestion. There are two main types - soluble fiber which dissolves in water, and insoluble fiber which does not dissolve. Sources of fiber include fruits, vegetables, whole grains, legumes, and nuts. Fiber promotes gastrointestinal and cardiovascular health, aids in weight and diabetes management, and protects against certain cancers. A high-fiber diet is an important part of an overall healthy lifestyle.
This document provides an overview of nutrition and its relationship to oral health. It begins with basic definitions of nutrition-related terms and classifications of foods. It then discusses the major nutrients (macronutrients and micronutrients), their functions, and effects on oral tissues and oral health conditions like dental caries and periodontal disease. The document also covers nutrition in the elderly, dietary history and counselling, and preventive social measures regarding nutrition and oral health.
balanced diet preventions and treatments. malnutrion and associatedd conditions. importaance of maintainind ideal ffood habits etc. discussed under gwhere
This document discusses carbohydrates including sugars, starches, and fibers. It covers the classification and digestion of carbohydrates. Key points include: carbohydrates are made of carbon, hydrogen, and oxygen; monosaccharides like glucose are single sugars while disaccharides combine two monosaccharides; starches and glycogen are complex carbohydrates that store glucose; fibers provide structure in plants and are not digested. The document also discusses artificial sweeteners and sugar alternatives.
This document discusses carbohydrates and sugars. It notes that carbohydrates are a macronutrient that provides energy and are found in many foods. Carbohydrates can be classified as sugars, starches, or fiber. Sugars include monosaccharides like glucose and fructose, disaccharides like sucrose, and polysaccharides. The document provides recommendations for carbohydrate intake and discusses the metabolism, health effects, and safety of various sugars.
Digestion and absorption of carbohydrates.pptxPuneetPal21
This document discusses the digestion and absorption of carbohydrates. It begins by introducing digestion as the breakdown of large molecules into smaller absorbable ones. It then details the digestion of carbohydrates in the mouth, stomach, and small intestine by enzymes like amylase and disaccharidases. Monosaccharides like glucose are absorbed actively through the intestinal walls. Some carbohydrates like fiber are not digestible. Issues like lactose intolerance and flatulence from undigested carbohydrates are also examined.
This document provides an overview of carbohydrates, including their chemical structures, digestion, absorption and metabolism in the body. It discusses the different types of carbohydrates such as monosaccharides, disaccharides and polysaccharides. Key points include:
- Glucose is the primary energy source for the brain and muscles. Glycogen and starch are storage forms of glucose in the body and plants respectively.
- Carbohydrates are broken down into monosaccharides like glucose through digestion before being absorbed and transported to cells.
- Fiber provides bulk and helps regulate digestion, and high-fiber diets are linked to reduced risk of diseases like heart disease and diabetes.
This document provides an overview of carbohydrates, including their chemical structures, digestion, absorption and metabolism in the body. It discusses the different types of carbohydrates such as monosaccharides, disaccharides and polysaccharides. Key points include:
- Glucose is the primary energy source for the brain and muscles. Glycogen and starch are storage forms of glucose in the body and plants respectively.
- Carbohydrates are broken down into monosaccharides like glucose through digestion before being absorbed into the bloodstream.
- The liver and muscles play important roles in glucose homeostasis by storing glycogen or glucose and releasing it when blood sugar levels drop. Insulin regulates this process.
This document provides an overview of a chapter 3 lecture on carbohydrates. It defines carbohydrates and discusses simple and complex carbohydrates. Complex carbohydrates include starch, fiber, and glycogen. The document outlines the digestion and absorption of carbohydrates and the role of insulin and glucagon in regulating blood glucose levels. It addresses recommendations for carbohydrate intake and sources of fiber-rich carbohydrates. The document also defines diabetes and describes types 1, 2, and prediabetes.
This document discusses weight management and provides information on overweight, obesity, and underweight. It covers topics such as the definition of overweight and obesity according to BMI, causes of obesity including genetics and environment, health risks of obesity like heart disease and diabetes, and strategies for weight loss and maintenance through nutrition and physical activity. Fad diets are also discussed as ineffective options for long-term weight management.
This Slide share includes Carbohydrate and its Nutrition. It includes introduction, classification, digestion and absorption, sources, RDA and effects of excess and limited use of carbs and fibre and its health effects.
This document provides information on the digestion and absorption of carbohydrates with clinical significance. It discusses the digestion of carbohydrates starting in the mouth by salivary amylase and continuing in the stomach and small intestine by pancreatic amylase. Disaccharides in the small intestine are broken down by disaccharidases into absorbable monosaccharides. Clinical points discussed include lactose intolerance caused by lactase deficiency and its diagnosis and management. Absorption of monosaccharides occurs primarily by sodium-dependent and sodium-independent glucose transporters in the intestine and peripheral tissues.
Carbohydrates are compounds made of carbon, hydrogen, and oxygen. There are three main types: monosaccharides like glucose are simple sugars; disaccharides like sucrose are two monosaccharides bonded together; and polysaccharides like starch and glycogen are long chains of monosaccharides. Carbohydrates provide the body with its primary source of energy and are found naturally in foods like grains, fruits, vegetables, and sugars. A deficiency in carbohydrates can lead to hypoglycemia, ketosis, acidosis, weight gain, and decreased energy levels. Carbohydrates can be tested for using Benedict's solution, which changes color depending on the presence of reducing sugars.
This document provides information about the digestion and absorption of carbohydrates and their clinical significance. It discusses how carbohydrates are digested by amylases in the mouth, stomach, and small intestine. Disaccharides are further broken down by disaccharidases in the small intestine. The monosaccharides glucose, fructose, and galactose are then absorbed into the bloodstream, primarily through sodium-dependent and sodium-independent glucose transporters. Clinical conditions like lactose intolerance result from deficiencies in disaccharidases like lactase. Overall, the document outlines the multi-step process of carbohydrate digestion and absorption and its implications for health.
This document provides an overview of carbohydrates, including classification, digestion, absorption and functions. It discusses monosaccharides, disaccharides, polysaccharides, fiber and other carbohydrate types. Glycemic index and dietary fiber are explained. Diabetes, hypoglycemia and carbohydrate sources are also summarized. The key roles of insulin, glucagon and other hormones in regulating blood glucose levels are highlighted.
The document discusses the digestion, absorption, and transport of carbohydrates in the human body. Carbohydrates are digested by enzymes in the mouth and small intestine into monosaccharides like glucose that can be absorbed. Glucose and galactose enter intestinal cells via active transport, while fructose and mannose use facilitative transport. Undigested carbohydrates in the intestine can cause issues like gas, bloating, and diarrhea in those with lactose intolerance due to a lactase enzyme deficiency. Lactose intolerance is diagnosed via breath or stool tests and managed through a lactose-reduced diet.
Carbohydrates are the main source of energy and are made up of carbon, hydrogen, and oxygen. They are classified as monosaccharides, disaccharides, oligosaccharides, or polysaccharides depending on the number of sugar units. The three main monosaccharides are glucose, fructose, and galactose. Carbohydrates provide 4 calories per gram and are important for energy, sparing protein use, and regulating blood glucose. Deficiencies can cause malnutrition like marasmus while overconsumption can lead to obesity.
This document discusses carbohydrates and their role in the body. It defines carbohydrates as sugars that provide the body with energy. Carbohydrates are either simple or complex, with simple carbohydrates being single or double sugars absorbed quickly and complex carbohydrates being starches made of multiple linked sugars absorbed more slowly. Carbohydrates provide energy, particularly for the brain and physical activity. Sources of carbohydrates include fruits, vegetables, grains and beans. The document also discusses lactose intolerance and its treatment through lactase supplements or a lactose-free diet.
The document discusses lipids including triglycerides, phospholipids, and sterols. It describes the chemical structures of fatty acids and how their length, degree of saturation, and double bond location influence physical properties. Triglycerides are formed from a glycerol backbone with three fatty acids attached. Phospholipids contain phosphate and choline while sterols have a ring structure. The digestion and transport of lipids is also summarized.
This document discusses carbohydrates, including their classification, structures, properties, functions, and methods of estimation. It covers mono-, di-, and polysaccharides as well as complex carbohydrates like mucopolysaccharides, amino sugars, bacterial cell wall sugars, and glycoproteins. It also discusses blood sugar compounds and provides details on quantitative and qualitative methods to estimate carbohydrates, including common tests like Molisch's test, Fehling's test, Benedict's test, Barfoed's test, Seliwanoff test, Bial's test, and the osazone test.
The Macronutrients- Chapter 1: Carbohydrates, Lipids, and ProteinsMelissaDrish
This document discusses macronutrients and their roles in the body. It describes the four main macronutrients - carbohydrates, lipids, proteins, and water. Carbohydrates are made up of sugars like glucose, fructose and galactose. Lipids include fats and oils made of fatty acid chains. Proteins are composed of amino acids linked together. The document outlines the structures, functions and dietary sources of each macronutrient class.
Storytelling is an incredibly valuable tool to share data and information. To get the most impact from stories there are a number of key ingredients. These are based on science and human nature. Using these elements in a story you can deliver information impactfully, ensure action and drive change.
The Most Inspiring Entrepreneurs to Follow in 2024.pdfthesiliconleaders
In a world where the potential of youth innovation remains vastly untouched, there emerges a guiding light in the form of Norm Goldstein, the Founder and CEO of EduNetwork Partners. His dedication to this cause has earned him recognition as a Congressional Leadership Award recipient.
Dive into this presentation and learn about the ways in which you can buy an engagement ring. This guide will help you choose the perfect engagement rings for women.
The Steadfast and Reliable Bull: Taurus Zodiac Signmy Pandit
Explore the steadfast and reliable nature of the Taurus Zodiac Sign. Discover the personality traits, key dates, and horoscope insights that define the determined and practical Taurus, and learn how their grounded nature makes them the anchor of the zodiac.
Call8328958814 satta matka Kalyan result satta guessing➑➌➋➑➒➎➑➑➊➍
Satta Matka Kalyan Main Mumbai Fastest Results
Satta Matka ❋ Sattamatka ❋ New Mumbai Ratan Satta Matka ❋ Fast Matka ❋ Milan Market ❋ Kalyan Matka Results ❋ Satta Game ❋ Matka Game ❋ Satta Matka ❋ Kalyan Satta Matka ❋ Mumbai Main ❋ Online Matka Results ❋ Satta Matka Tips ❋ Milan Chart ❋ Satta Matka Boss❋ New Star Day ❋ Satta King ❋ Live Satta Matka Results ❋ Satta Matka Company ❋ Indian Matka ❋ Satta Matka 143❋ Kalyan Night Matka..
How are Lilac French Bulldogs Beauty Charming the World and Capturing Hearts....Lacey Max
“After being the most listed dog breed in the United States for 31
years in a row, the Labrador Retriever has dropped to second place
in the American Kennel Club's annual survey of the country's most
popular canines. The French Bulldog is the new top dog in the
United States as of 2022. The stylish puppy has ascended the
rankings in rapid time despite having health concerns and limited
color choices.”
❼❷⓿❺❻❷❽❷❼❽ Dpboss Matka Result Satta Matka Guessing Satta Fix jodi Kalyan Final ank Satta Matka Dpbos Final ank Satta Matta Matka 143 Kalyan Matka Guessing Final Matka Final ank Today Matka 420 Satta Batta Satta 143 Kalyan Chart Main Bazar Chart vip Matka Guessing Dpboss 143 Guessing Kalyan night
Navigating the world of forex trading can be challenging, especially for beginners. To help you make an informed decision, we have comprehensively compared the best forex brokers in India for 2024. This article, reviewed by Top Forex Brokers Review, will cover featured award winners, the best forex brokers, featured offers, the best copy trading platforms, the best forex brokers for beginners, the best MetaTrader brokers, and recently updated reviews. We will focus on FP Markets, Black Bull, EightCap, IC Markets, and Octa.
Best practices for project execution and deliveryCLIVE MINCHIN
A select set of project management best practices to keep your project on-track, on-cost and aligned to scope. Many firms have don't have the necessary skills, diligence, methods and oversight of their projects; this leads to slippage, higher costs and longer timeframes. Often firms have a history of projects that simply failed to move the needle. These best practices will help your firm avoid these pitfalls but they require fortitude to apply.
Profiles of Iconic Fashion Personalities.pdfTTop Threads
The fashion industry is dynamic and ever-changing, continuously sculpted by trailblazing visionaries who challenge norms and redefine beauty. This document delves into the profiles of some of the most iconic fashion personalities whose impact has left a lasting impression on the industry. From timeless designers to modern-day influencers, each individual has uniquely woven their thread into the rich fabric of fashion history, contributing to its ongoing evolution.
𝐔𝐧𝐯𝐞𝐢𝐥 𝐭𝐡𝐞 𝐅𝐮𝐭𝐮𝐫𝐞 𝐨𝐟 𝐄𝐧𝐞𝐫𝐠𝐲 𝐄𝐟𝐟𝐢𝐜𝐢𝐞𝐧𝐜𝐲 𝐰𝐢𝐭𝐡 𝐍𝐄𝐖𝐍𝐓𝐈𝐃𝐄’𝐬 𝐋𝐚𝐭𝐞𝐬𝐭 𝐎𝐟𝐟𝐞𝐫𝐢𝐧𝐠𝐬
Explore the details in our newly released product manual, which showcases NEWNTIDE's advanced heat pump technologies. Delve into our energy-efficient and eco-friendly solutions tailored for diverse global markets.
Starting a business is like embarking on an unpredictable adventure. It’s a journey filled with highs and lows, victories and defeats. But what if I told you that those setbacks and failures could be the very stepping stones that lead you to fortune? Let’s explore how resilience, adaptability, and strategic thinking can transform adversity into opportunity.
Ellen Burstyn: From Detroit Dreamer to Hollywood Legend | CIO Women MagazineCIOWomenMagazine
In this article, we will dive into the extraordinary life of Ellen Burstyn, where the curtains rise on a story that's far more attractive than any script.
SATTA MATKA SATTA FAST RESULT KALYAN TOP MATKA RESULT KALYAN SATTA MATKA FAST RESULT MILAN RATAN RAJDHANI MAIN BAZAR MATKA FAST TIPS RESULT MATKA CHART JODI CHART PANEL CHART FREE FIX GAME SATTAMATKA ! MATKA MOBI SATTA 143 spboss.in TOP NO1 RESULT FULL RATE MATKA ONLINE GAME PLAY BY APP SPBOSS