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15. You should try to consume more whole foods and less fast foods and
processed
foods.
16. You want balance in your diet, because some foods are high in one
nutrient and a
poor source of another.
3. Does brown bread on a label ensure that the bread is made with
whole
grain flour?
No ingredients with brown color can still be ade with any kind of flour, incl. white
flour
4. Are the glycemic index and glycemic load of interest to those with
diabetes who are concerned with regulating blood glucose?
Lower GL in diet = less glucose buildup. Less insulin needed to maintain normal BG.
5. Has research shown that eating too much carbohydrates cause
diabetes?
Pg 133
6. Which animal derived foods contain significant amounts of
carbohydrates?
Milk or yogurt, cottage cheese
7. What are complex carbohydrates?
Long chains of sugar units arranged to form starch or fiber - polysaccharides
8. Which nutrient is the preferred fuel for most body functions?
Carbs - glucose
9. What are the effects of fiber?
111, 114
10.What does the first on the ingredient list on foods indicate?
Highest content
Chapter 5: Lipids: Fats, Oils, Phospholipids and Sterols
1. Which type of cholesterol raises risk of heart disease?
LDL too many trans fats
2. What is the best food source of Omega III Fatty Acids?
Oils of certain fish
3. Does hydrogenation affect essential fatty acids in oils and decrease the
activity of vitamins?
Hydrogenation may affect vitamins such as vit K decreasing activity in the body
4. Which vitamins are found in foods that contain fat?
A, D, E, K