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The Encyclopedia Of Nutrition And Good Health - A

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Consider the total area of the small intestine, which is a highly specialized absorptive organ. Other regions of the gastrointestinal tract carry out limited absorption:. acerola (acerola cherry, acerola berry) Acerola fruit is a product from the Caribbean and is one of the richest natural source of VITAMIN C . One of the simplest organic acids, acetic acid contains only...

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The Encyclopedia Of Nutrition And Good Health - B

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Food consistency varies from strained to chunky according to the developmental age of the child.. bacon Smoked and cured cuts from the back and rib area of the hog. Intestinal bacteria ferment much of the FIBER an undigested carbohydrates, which are further. The short-chain fatty acids may supply more than 10 percent of the body’s energy needs, and butyric acid...

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The Encyclopedia Of Nutrition And Good Health - C

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Studies of the effects of caffeine on miscarriage rates have had mixed results. Calcium rep- resents approximately 2 percent of the total body weight. Calories are a measure of the energy released when the body burns any fuel including FAT , PRO. Deficiencies of the following nutrients are linked to increased risk of cancer: AMINO ACIDS. Other studies have shown...

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The Encyclopedia Of Nutrition And Good Health - D

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Food labels now provide the amount of key nutrients as percentages of the DVs for each nutrient provided by one serving. The amount of tofu varies from brand to brand and can be less than 10 per- cent of the ingredients.. Dairy products make up about 15 percent to 20 percent of the American diet. dandelion (Taraxacum officinale) A green...

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The Encyclopedia Of Nutrition And Good Health - E

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Sweeteners in SOFT DRINKS , snacks, candy, ice cream, and pastry supply 25 percent of the calories.. It also stimu- lates the production of interferon (antiviral defense) and of lymphokines, chemicals of the. Salt restriction is not part of the treatment, and the use of DIURETICS may simply mask signs and symptoms.. “Hypertension in Pregnancy,” Journal of the National Medical...

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The Encyclopedia Of Nutrition And Good Health - F

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Fad diets are potentially dangerous because they employ one or more of the following flawed strategies:. LDL transports cholesterol to the various tissues of the body where it must bind to specific docking sites on cell surfaces. Fast food supplies 20 percent of the fat in American diets and much of it is saturated. Between 10 percent and 20 percent...

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The Encyclopedia Of Nutrition And Good Health - G

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TOKININ into the bloodstream, which causes the gallbladder to release bile into the DUODENUM , the upper section of the small intestine. EASE , cystic fibrosis, and alcoholic cirrhosis of the liver.. In the United States, most stones are of the mixed variety. Unlike most serum proteins that are made by the LIVER , gamma globulins are prod- ucts of...

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The Encyclopedia Of Nutrition And Good Health - H

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found in all oceans that is one of the most impor- tant food fishes. Hamburger is the most com- monly eaten MEAT in the United States, representing a major contributor of total fat and saturated fat to the average diet. Hamburger and ground beef need to be cooked thoroughly to destroy possible disease-producing strains of the bacterium E. coli, a...

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The Encyclopedia Of Nutrition And Good Health - I

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Part of the problem with this standard of ideal body weight lies in the nature of HEIGHT - WEIGHT TABLES . ileum The last three-fifths of the small INTESTINE. The length of the ileum varies among individuals, ranging from 15 to 30 ft. An illness may be localized, in which a limited region of the body is affected, or it...

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The Encyclopedia Of Nutrition And Good Health - J

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jaundice A yellowing of skin, mucous mem- branes, and whites of the eyes due to the buildup of BILE PIGMENT (bilirubin) in the body. Bilirubin is produced during the degradation of the red pig- ment of the oxygen-carrying protein HEMOGLOBIN. (See also. jejunum The middle segment of the small intes- tine. Like other regions of the small intestine, the jejunum...

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The Encyclopedia Of Nutrition And Good Health - K

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(See also BARBECUED MEAT. kale (Brassica oleracea acephala) A dark green, leafy vegetable of the cabbage family that is closely related to the European wild CABBAGE . Eaten raw, it can be used in mixed salads. Kale can be blanched, steamed, sauteed, or microwaved.. (See also CHARD . karaya gum A FOOD ADDITIVE that serves as a thickening agent and...

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The Encyclopedia Of Nutrition And Good Health - L

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Very large molecules (macromolecules) such as PROTEINS , and nucleic acids like DNA and RNA, are among the most complex organic mole- cules in the body. Lactic acid bacteria ferment milk sugar ( LACTOSE ) in the formation of cottage cheese, YOGURT , and sour milk. Lactic acid is naturally produced in the body by glycolysis, the enzyme system in...

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The Encyclopedia Of Nutrition And Good Health - M

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Mackerel is an oily fish and represents one of the richest sources of marine oils, EICOSAPENTAENOIC ACID and other omega-3 fatty acids. only 15 percent to 20 percent of the CALORIES are fats and oils (from whole grains and vegetable oils). For the average American, carbohydrate sup- plies about 40 percent to 45 percent of the total calories, with sweeteners...

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The Encyclopedia Of Nutrition And Good Health - N

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451 N-acetylcysteine (NAC) A derivative of the sulfur-containing amino acid CYSTEINE that occurs naturally in the body, N-acetylcysteine is used to produce the powerful cell ANTIOXIDANT GLU. It is also helpful as an IV treat- ment in ridding the body of toxic levels of the nonsteroidal anti-inflammatory drug (NSAID) acetaminophen.. Initial studies indicate N-acetylcysteine shows promise in treating some or...

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The Encyclopedia Of Nutrition And Good Health - O

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There are six species, including common oats and cultivated red oats, that are grown in the Americas. Only about 5 percent of the U.S. a modest effect in lowering elevated levels of the less desirable LOW - DENSITY LIPOPROTEIN (LDL) cho- lesterol. According to statistics compiled by the World Health Organization, obesity is increasing worldwide—an estimated 1.2 billion people in...

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The Encyclopedia Of Nutrition And Good Health - P

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temperature of the food and. Its ducts drain into the upper reaches of the intestine ( DUODENUM. Pancreatic enzymes are inactivated by the strong acidic environment of the stomach. Diagnosis is difficult because of the wide range symptoms that may not appear until late in the dis- ease process. Coenzyme A is required in the synthesis of the important NEUROTRANSMITTER...

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The Encyclopedia Of Nutrition And Good Health - Q

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It is found in fruits like. Quercetin produces a broad range of effects in the body. It can function as an ANTIOXIDANT to quench highly reactive chemicals called FREE RADICALS . It can inhibit tumor formation and modulate enzymes in the liver that degrade drugs, pollutants, and cancer-causing agents. Quercetin can reduce inflammation by blocking the formation and the release...

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The Encyclopedia Of Nutrition And Good Health - R

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Half of the world’s supply of raisins comes from the San Joaquin Valley of California. Nutrients like sugar are much more concentrated in raisins than in the fresh fruit, and raisins are a good source of iron, potassium, B vitamins, dietary fiber, and carbohydrate (calories). iron, 3.0 mg. Because of the safety concerns raised about synthetic antioxidants, the food industry...

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The Encyclopedia Of Nutrition And Good Health - S

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saccharin One of the oldest ARTIFICIAL SWEETEN. S-adenosylmethionine (SAMe) A synthetic form of the AMINO ACID METHIONINE , S-adenosylmethion- ine is found in every cell in the human body.. In the body SAMe normally maintains cell membranes and is involved in methylation, a process that, among other things, helps to regulate levels of the mood-lifting neurotransmitters sero-. saliva The fluid...

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The Encyclopedia Of Nutrition And Good Health - T

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FATTY ACIDS . Tangerine is a descendant of the mandarin ORANGE and origi- nated in China. Supplements of the nitrogen-containing nutri- ent CHOLINE and of LECITHIN , the PHOSPHOLIPID from. Intestinal bacteria produce most of the tartaric acid people ingest, and it is considered a safe food addi- tive. 5) One of the most widely used artificial colorings in the...

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