Understanding Nutrition, Volume 2Rolfes, a nutritionist, adds new chapter opening and closing scenarios to this tenth edition for undergraduates. The art and layout have been redesigned for this edition, and there are new sections on current and controversial topics. Other learning features include chapter summaries, study questions, and appendices reviewing basic concepts of chemistry and major metabolic pathways. |
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Page 163
... fats equivalent to 1 teaspoon of oil . These fats all provide about 5 grams of fat and 45 kcalories . Although it is very difficult to do , some people actually manage to eat too little fat - to their detriment . Among them are people ...
... fats equivalent to 1 teaspoon of oil . These fats all provide about 5 grams of fat and 45 kcalories . Although it is very difficult to do , some people actually manage to eat too little fat - to their detriment . Among them are people ...
Page 165
... fat items like potato chips . • Buy frozen vegetables without sauce . Milk and Milk Products · Switch from whole milk to reduced - fat , from reduced - fat to low - fat , and from low- fat to fat - free ( nonfat ) . • Use fat - free and low ...
... fat items like potato chips . • Buy frozen vegetables without sauce . Milk and Milk Products · Switch from whole milk to reduced - fat , from reduced - fat to low - fat , and from low- fat to fat - free ( nonfat ) . • Use fat - free and low ...
Page 295
... Fats Sensibly Ideally , a weight - loss diet will be both high in fiber and low in fat.79 Lowering the fat content of a food lowers its energy density - for ex- ample , selecting fat - free milk instead of whole milk . That way , a ...
... Fats Sensibly Ideally , a weight - loss diet will be both high in fiber and low in fat.79 Lowering the fat content of a food lowers its energy density - for ex- ample , selecting fat - free milk instead of whole milk . That way , a ...
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absorption acetyl CoA adolescents adults alcohol American Dietetic Association American Journal amino acids amount antioxidant athletes blood pressure body fat body weight body's bone calcium cancer carbohydrate carbon cause cells Chapter cholesterol Clinical Nutrition coauthors coenzyme consumers Daily Value deficiency diabetes diet Dietary Reference Intakes digestive drink drugs effects energy intake enzymes fatty acids fiber Figure fluid folate Food Guide fruits glucose glycogen grams Guidelines heart disease Highlight hormone hydrogen hypertension infants insulin intestine iron Journal of Clinical juice kcal kcalories kidneys legumes lipids liver meals meat Medical Medicine metabolism milligrams minerals molecules muscle needs niacin nutrients Nutrition Reviews obesity overweight oxygen percent person physical activity pregnancy protein recommendations risk factors role saturated fat servings sodium sugar supplements symptoms tion tissue Toxicity triglycerides vegetables vitamin B12 vitamin D weight gain weight loss women zinc