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    Dietary fiber

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    Dietary Fiber Dietary Fiber is the parts of plant that resist digestive enzymes. A few definitions of dietary fibers are nondigestible carbohydrates and lignin that are intrinsic and intact in plants. nondigestible carbohydrates and lignin that are intact in plants. Another definition is the edible parts of plants or analogous carbohydrates that are resistant to digestion and absorption in the human small intestine‚ with complete or partial fermentation in the large intestine. Dietary Fiber

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    Dietary Fiber

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    Dietary fiber is several plant materials that the body is unable to digest. Fiber is important for the digestive system and lowering cholesterol. Fiber is divided into two categories: soluble and insoluble. Soluble fiber can dissolve in water which forms a gel-like substance. Soluble fiber has been connected with increased diet quality and a decrease in the risk of cardiovascular diseases. Some foods that are high in soluble fiber include: oatmeal‚ legumes‚ strawberries‚ apples and barley. Insoluble

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    fIBER INTAKE

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    he recommended fiber intake is 20 - 35 grams per day for adults‚ or 10 - 13 grams for every 1‚000 calories in the diet. This recommended amount should come from a combination of soluble and insoluble fiber‚ since each type provides different benefits. While it’s not necessary to track‚ a 3:1 ratio of insoluble to soluble fiber is typical. Although neither type is absorbed by the body‚ they have different properties when mixed with water‚ hence the designation between the two. However‚ due to

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    Fiber Research

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    The function of fiber in the body is to help with gastrointestinal health and cholesterol-lowering benefits. Fiber is also an important role in seven other essential nutrients that the body needs to have. Some food sources of dietary fiber are wheat‚ rye‚ oats‚ beans‚ peas are some of the main foods that provide good fiber that can benefit people. Fruits and vegetables are better sources of fiber‚ but people would have to eat more of these foods in order to equal the fiber contributions of beans

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    definition of fiber may be needed. New products are being developed or isolated that behave like fiber‚ yet do not meet the traditional requirements of fiber‚ either analytically or physiologically. Without an accurate definition of fiber‚ compounds can be designed or isolated and concentrated using available methods without necessarily providing beneficial health effects‚ which most people consider to be an important attribute of fiber. Most of us are familiar with the terms "soluble fiber" and "insoluble

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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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    what is dietary fibre

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    What is dietary fibre? Dietary fibre‚ also known as roughage or bulk‚ includes all parts of plant foods that your body can’t digest or absorb. Unlike other food components‚ such as fats‚ proteins or carbohydrates — which your body breaks down and absorbs — fibre isn’t digested by your body. Instead‚ it passes relatively intact through your stomach‚ small intestine‚ and colon and out of your body. Fibre is commonly classified as soluble (it dissolves in water) or insoluble (it doesn’t dissolve):

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    sources‚ including meat and dairy products. Examples are fatty beef‚ lamb‚ pork‚ poultry with skin‚ beef fat (tallow)‚ lard and cream‚ butter‚ cheese and other dairy products made from whole or reduced-fat (2 percent) milk. These foods also contain dietary cholesterol. In addition‚ many baked goods and fried foods can contain high levels of saturated fats. Some plant foods‚ such as palm oil‚ palm kernel oil and coconut oil‚ also contain primarily saturated fats‚ but do not contain cholesterol. Trans-

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    There are four types of fats. Although there are bad fats and better fats‚ they are necessary to support cell growth and give your body energy. The bad fats are saturated fats and trans fats which are more solid at room temperature like a stick of butter and trans fats are liquid such as vegetable oil. Theses fats raise bad cholesterol levels and clog arteries putting you at risk for heart disease. Monounsaturated fats and polyunsaturated fats are the better fats that can lower bad cholesterol

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    1. The aim The NDF method measure cellulose‚ hemicellulose and lignin. It is used as an official method for determining dietary fibre in grains and cereals. The method is also applicable for types of feeds and forages. [1]The method consists in a solution of neutral detergent which melt from solid to liquid pectins and plant cell components‚ such as proteins and lipids.[2] The solution is applied to solubilize proteins. The addiction of the amylase enzyme‚ which occurs twice‚ is made in due to broke

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