New User Special Price Expires in

Let's log you in.

Sign in with Facebook


Don't have a StudySoup account? Create one here!


Create a StudySoup account

Be part of our community, it's free to join!

Sign up with Facebook


Create your account
By creating an account you agree to StudySoup's terms and conditions and privacy policy

Already have a StudySoup account? Login here

HRTM 340 Week 3 Notes

by: Jane Warther

HRTM 340 Week 3 Notes HRTM 340

Marketplace > University of South Carolina > HRTM 340 > HRTM 340 Week 3 Notes
Jane Warther
GPA 3.953

Preview These Notes for FREE

Get a free preview of these Notes, just enter your email below.

Unlock Preview
Unlock Preview

Preview these materials now for free

Why put in your email? Get access to more of this material and other relevant free materials for your school

View Preview

About this Document

These notes cover what we covered in class this week plus some review of things that could be on the test Tuesday.
Elizabeth Morton
Class Notes
25 ?




Popular in Nutrition

Popular in Department

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.


Reviews for HRTM 340 Week 3 Notes


Report this Material


What is Karma?


Karma is the currency of StudySoup.

You can buy or earn more Karma at anytime and redeem it for class notes, study guides, flashcards, and more!

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 


Buy Material

Are you sure you want to buy this material for

25 Karma

Buy Material

BOOM! Enjoy Your Free Notes!

We've added these Notes to your profile, click here to view them now.


You're already Subscribed!

Looks like you've already subscribed to StudySoup, you won't need to purchase another subscription to get this material. To access this material simply click 'View Full Document'

Why people love StudySoup

Jim McGreen Ohio University

"Knowing I can count on the Elite Notetaker in my class allows me to focus on what the professor is saying instead of just scribbling notes the whole time and falling behind."

Kyle Maynard Purdue

"When you're taking detailed notes and trying to help everyone else out in the class, it really helps you learn and understand the I made $280 on my first study guide!"

Steve Martinelli UC Los Angeles

"There's no way I would have passed my Organic Chemistry class this semester without the notes and study guides I got from StudySoup."

Parker Thompson 500 Startups

"It's a great way for students to improve their educational experience and it seemed like a product that everybody wants, so all the people participating are winning."

Become an Elite Notetaker and start selling your notes online!

Refund Policy


All subscriptions to StudySoup are paid in full at the time of subscribing. To change your credit card information or to cancel your subscription, go to "Edit Settings". All credit card information will be available there. If you should decide to cancel your subscription, it will continue to be valid until the next payment period, as all payments for the current period were made in advance. For special circumstances, please email


StudySoup has more than 1 million course-specific study resources to help students study smarter. If you’re having trouble finding what you’re looking for, our customer support team can help you find what you need! Feel free to contact them here:

Recurring Subscriptions: If you have canceled your recurring subscription on the day of renewal and have not downloaded any documents, you may request a refund by submitting an email to

Satisfaction Guarantee: If you’re not satisfied with your subscription, you can contact us for further help. Contact must be made within 3 business days of your subscription purchase and your refund request will be subject for review.

Please Note: Refunds can never be provided more than 30 days after the initial purchase date regardless of your activity on the site.