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4.02 D Dietary Guidelines
4.02 D Dietary Guidelines

... Prevent weight gain by gradually decreasing calories consumed in foods and beverages and increasing physical activity. 4.02D ...
Nutrition/Fitness Outline
Nutrition/Fitness Outline

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Low Residue vs. Low Fiber Diets in Inflammatory Bowel Disease
Low Residue vs. Low Fiber Diets in Inflammatory Bowel Disease

... while viscosity concerns the ability of the fiber to hold water, thicken stool, and resist flow.6 See Table 2 for definitions of the physiochemical properties of fiber. The fibers traditionally considered to be soluble are generally fermentable and viscous; they include guar gum, pectin, some hemice ...
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... great toppings for your cereals, yogurts, salads, and desserts. Beans are one of the most naturally rich sources of fiber, protein, lysine, vitamins, and minerals in the plant kingdom. Some people experience intestinal gas and discomfort associated with bean intake, so they may be better off slowly ...
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... who experience continued symptoms of constipation have a lower health-related quality of life (HRQOL) than adults who no longer experience constipation [2]. One commonly used recommended prevention and/or treatment option for constipation is the introduction of high-fiber foods into the diet[3]. Die ...
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... it causes blood glucose to rise when compared to the reference food (white bread or glucose). Consumption of protein and fat lowers glycemic index. Regular consumption high glycemic index meals results in higher average 24-hr blood glucose and insulin levels, higher C-peptide excretion, higher glyco ...
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... 49. How are honey and table sugar similar? Both provide kcalories with virtually no nutrients 50. Can fiber be digested? Fiber cannot be broken down by human digestive enzymes, but some, soluble fiber, is digested by bacteria in the large intestine. ...
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Dietary fiber

Dietary fiber or roughage is the indigestible portion of food derived from plants. It has two main components: Soluble fiber, which dissolves in water, is readily fermented in the colon into gases and physiologically active byproducts, and can be prebiotic and viscous. Insoluble fiber, which does not dissolve in water, is metabolically inert and provides bulking, or it can be prebiotic and metabolically ferment in the large intestine. Bulking fibers absorb water as they move through the digestive system, easing defecation.Dietary fibers can act by changing the nature of the contents of the gastrointestinal tract and by changing how other nutrients and chemicals are absorbed. Some types of soluble fiber absorb water to become a gelatinous, viscous substance which is fermented by bacteria in the digestive tract. Some types of insoluble fiber have bulking action and are not fermented. Lignin, a major dietary insoluble fiber source, may alter the rate and metabolism of soluble fibers. Other types of insoluble fiber, notably resistant starch, are fully fermented.Chemically, dietary fiber consists of non-starch polysaccharides such as arabinoxylans, cellulose, and many other plant components such as resistant starch, resistant dextrins, inulin, lignin, waxes, chitins, pectins, beta-glucans, and oligosaccharides. A novel position has been adopted by the US Department of Agriculture to include functional fibers as isolated fiber sources that may be included in the diet. The term ""fiber"" is something of a misnomer, since many types of so-called dietary fiber are not actually fibrous.Food sources of dietary fiber are often divided according to whether they provide (predominantly) soluble or insoluble fiber. Plant foods contain both types of fiber in varying degrees, according to the plant's characteristics.Advantages of consuming fiber are the production of healthful compounds during the fermentation of soluble fiber, and insoluble fiber's ability (via its passive hygroscopic properties) to increase bulk, soften stool, and shorten transit time through the intestinal tract. A disadvantage of a diet high in fiber is the potential for significant intestinal gas production and bloating.
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