Nutritional Food Label and Facts April Garcia SCI/241 August 24‚ 2013 Charlotte Williams‚ MAEd The 5/20 rule is where if you 5 % or less it’s not a good source of the nutrient if it has 20%or more then it is a good source of a nutrient. For an Example in my pantry I have a can of Chunk Light Tuna in water it has 10% DV of Sodium and 10% dv of Cholesterol. It’s not a good source of Sodium nor Cholesterol it’s just in the middle of it both. The Serving Size‚ Calories‚ Limit these nutrients
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CheckPoint: Fiber Research 1. What is the function of fiber in the body? 2. What are some examples of food sources of dietary fiber? 3. What is the difference between soluble and insoluble fiber? 4. What are the fiber recommendations for children versus adults‚ according to the article? 5. What did you learn about fiber that you were not aware of prior to reading this information? The main function that fiber does in your body is help the digestive system regulate itself. Fiber also helps
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Understand Your Fats and Fiber Len A Hayman Nutrition/ SCI 241 November 28‚ 2013 Dr. Joseph F. Robare Understand Your Fats and Fiber Bad fats are saturated and trans fats. Saturated fats are mostly in meats‚ dairy products and tropical oils. Saturated fat raises both bad cholesterol and good cholesterol‚ while trans-fat only raises bad cholesterol. This makes trans fats technically worse than saturated fats. The better fats would be monounsaturated and polyunsaturated
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Checkpoint: Human Digestion Jackie Burkhardt SCI 241 10/15/2010 Sherrie H. Lu The digestive process starts with saliva. Saliva begins with the scent or sight of food. Food enters the digestive system starting at the mouth. Food is broken into smaller pieces by your teeth. The broken up pieces of food mix with saliva and break down into a substance called bolus‚ which is a ball of chewed food. Bolus then passes through the pharynx‚ which helps us swallow‚ into the esophagus and into the stomach
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Fat and Water Soluble Vitamins SCI 241 Nutrition Stacey Peterson November 24‚ 2013 Fat and Water Soluble Vitamins Vitamins are organic compounds that are essential to many functions in the human body and classified in two different classes based on their solubility. The B vitamins and vitamin C are water soluble and vitamins A‚ D‚ E‚ and K are fat soluble (Grosvenor & Smolin‚ 2012). These classes are fat soluble and water soluble. According to Grosvenor‚ M & Smolin‚ L. (2012) small
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[pic] Course Syllabus SCI 241 The Science of Nutrition Course Start Date: 2/14/2011 Course End Date: 4/17/2011 Please print a copy of this syllabus for handy reference. Whenever there is a question about what assignments are due‚ please remember this syllabus is considered the ruling document. Edited in accordance with University of Phoenix© editorial standards and practices. Main: This is the main forum for the class and
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PROTEIN ARTICLE RESEARCH SCI/241 PROTEIN ARTICLE RESEARCH Proteins are a part of every cell‚ tissue‚ and organ in our bodies. The protein we eat is broken down by amino acids that are later used to replace proteins in our bodies. These proteins include meats‚ poultry‚ fish‚ eggs‚ nuts‚ seeds‚ milk and milk products. Proteins are made up of amino acids. There are 20 different amino acids that join together to make up all types of protein. A complete protein source is one that provides all
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Dietary Supplements Ashley Kaiser SCI/241 October 14‚ 2012 Diane Peffer Dietary Supplements Just like anything there are good things and bad things that can come along with it. Our bodies need certain things such as nutrients‚ water and even certain minerals to survive and be healthy. Although many times we lack getting the correct amounts so there are things that are made to help make sure we get the amount needed. One of these things that are made for us to help in our daily diet is
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Week 1 Assignment 1 Candice O’Byrne Sci/241 January 11‚ 2012 Stephen Murray Week 1 Assignment 1 Understanding food labels is essential knowledge for eating healthily and for making sure that the proper nutrients are available in the food we consume every day. Nearly every packaged food item purchasable in the United States is labeled with the nutritional value by the Food and Drug administration. A few key elements exist to help us understand the nutrition on these labels. The 5/20
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Protein Article Research John Doe SCI 241 May 17‚ 2012 Jane Doe Protein Article Research This class has been very informative during the past few weeks. We have learned how to count calories‚ read nutrition labels‚ use a tracker to monitor our daily intake‚ carbohydrates‚ and learned about proteins and their effects. According to the readings in the text and the article proteins are the building blocks in the body. I learned that protein is found in all tissues‚ cells and organs of the body
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