HRTM 340 Week 3 Notes
HRTM 340 Week 3 Notes HRTM 340
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This 4 page Class Notes was uploaded by Jane Warther on Friday January 29, 2016. The Class Notes belongs to HRTM 340 at University of South Carolina taught by Elizabeth Morton in Spring 2016. Since its upload, it has received 59 views.
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Date Created: 01/29/16
HRTM 340 Nutrition 1/26/16 Chapter 3 fat needs bile to be digested first step for protein to be broken down amino acids must uncoil or be denatured carbohydrate digestion begins in the mouth fiber isn’t digested, doesn’t cross intestinal wall, found in plants inulin or chicory is a plant root added to things to give them fiber type of carb vitamins and minerals absorbed in small intestine water absorbed in large intestine 90% of digestion is in the first seven inches in the small intestine in one type of gastric bypass surgery, they bypass the first seven inches so it isn’t digested and attach the stomach to another part of the small intestine Chapter 4 carbs include sugar, starch and fiber carbs have 4 calories per gram empty calorie food no nutritional value except for calories starch and fiber are complex carbs the body takes longer to break it down takes shorter amount of time for body to break down simple carbs 1. Fruit sugar (fructose) is less fattening than table sugar (sucrose) false provides same amount of calories per unit of measure all carbs are the same 2. Foods high in complex carbs (starch and fiber) are good choices when you are trying to lose weight true starches aren’t bad corn, potato, beans are starches that are high in vitamins, fiber etc. the things we put on it make it bad for your health 3. People with diabetes should never eat sugar false 4. The primary role of dietary fiber is to provide energy 5. The brain demands the sugar glucose to fuel its activities true every cell requires glucose 6. Honey and refined sugar are the same as far as the body is concerned true 7. Of all the components of foods that increase one’s risk of diseases, sugars are the number one contributor to disease false, its fat 8. Breads that are brown in color have more fiver than white bread false foods with fructose or honey can be brown because of enzymatic browning where the sugar cooks and turns the food brown 9. Some foods labeled sugarfree actually contain caloriebearing sugars true product has sugaralcohol(sugar molecule attached to alcohol molecule) that delays digestion than if it wasn’t sugarfree 10. Artificial sweeteners are safe to use in moderation true anything is safe in moderation 4oz of apple juice or 1 apple each have15 g of carbs each have 60 calories apple juice isn’t as filling the apple has more fiber and fiber is what is filling skin of apple is insoluble meat of apple is soluble Two types of fiber insoluble: brown rice, green beans, nuts, whole wheat, bran, skins doesn’t breakdown, tough fiber soluble: corn, beans, rye, potatoes, broccoli, oat bran can breakdown, mushy fiber fiber has zero calories no matter what even if it is a starch most fruits and vegetables are a combo of both big difference is in grains benefits: weight loss: makes you feel full without all the calories digestive tract disorders: constipation (need insoluble fiber or you’re dehydrated ), diarrhea( need soluble fibersucks up water in the gut) True food craving doesn’t happen at the same time every day, or after emotional event, unpredictable doesn’t have to eat the whole candy bar, or one Hershey kiss Habit wanting something to eat at a certain time of day, predictable Villi in the stomach, for something to be digested has to cross into the bloodstream body makes cholesterol in the liver , goes through small intestine, sticks on villi that have oat onto them, too heavy for villi, lets them go, goes through large intestine to be excreted Colon Cancer need insoluble fiber Diabetes need soluble fiber Heart Disease to prevent focus on soluble fiber look under villi to see how they help 1/28/16 Chapter 4/ Review test multiple choice and true false on scantron 3 energy nutrients carbs, fats, proteins carbs should be the majority of a person’s calories (60%) carb loading go to 70% one to three days before event(sport) fiber is a carb, and doesn’t provide any calories per gram sugar is found in all carbs, glucose specifically which is what feeds cells in the Body 2 complex carbs starch and fiber starches: corn, potatoes, rice(brown rice is the best), beans, peas great to have in diet sugar is directly linked cavities sticky sugar is the worst like raisins, caramel, taffy gets in cracks and crevices of teeth obesity is more related to consuming more calories than our bodies can handle and then not burning them off diabetes type 2 and overweight try to limit sugar intake but that’s it hyperactivity affects specific region of brain but sugar doesn’t touch that part of the brain heart disease not linked to sugar but linked to diet ideal to have 3g or more of fiber in a carb product net carbs is not a legal term recognized by FDA deceptive pg. 123 table with sugar substitutes neatan 8,000x sweeter than sugar aspritame(nutri sweet) 200x sweeter sucralose(Splenda) 600x sweeter may be calorie free but they are going to stimulate desire for more simple carbs or Sweets could cause you to overeat sugar has 16 calories per teaspoon all the food groups starch contributes carbs per serving fruit contributes carbs per serving vegetables contributes carbs per serving milk/yogurt contributes carbs per serving lactose intolerant can’t digest the sugar lactose which is broken down by lactase complain of diarrhea, bloating meats( red meat, chicken, fish) doesn’t contribute carbs per serving fats doesn’t contribute carbs per serving cheese is mostly fat pg 104 condition called diverticula which is a weakened spot in the intestines not having enough insoluble fiber may cause this insoluble fiber causes more contractions and prevents it if infected has diverticulitis be careful eating fruits with seeds , can get stuck in the little pouch and increase chance of infection
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