insoluble fiber Flashcards
appendicitis is a finger-like projection just below
the first pocket-like area of the colon
symptoms of appendicitis
sudden abdominal pain
loss of appetite
nausea
vomiting
constipation or diarrhea
low-grade fever
treatments of appendicitis
surgery
antibiotic therapy
fibers action in colon cancers
dilutes, binds with, and removes potential cancer-causing agents from the colon
small fat molecules produced by bacterial fermentation are thought to
activate cancer-destroying mechanisms
reduce inflammation
dietary counseling for colon cancers
adequate fluid intake
adequate fiber intakes(whole foods)
qualities of fiber include
low in naturally occurring fats, added fats and sugars
contain an array of nutrients
low in calories
assist in weight loss and prevent weight gain
fiber in foods is not
digested and provides no calories
fiber holds and swells with
water promoting feelings of fullness
small fat molecules produced by bacterial fermentation are thought to
use the body’s hormones to produce feelings of fullness
inadequate dietary fiber intake (less than 21g per day for adults)
increase risk of constipation and diarrhea
increased risk of developing colon disorders
increased risk of developing type 2 diabetes and/ or atherosclerosis
adequate dietary fiber intake (21-38g)
low risk of developing intestinal disorders/colon cancer
improved glucose control
potential lowering of total cholesterol and LDL
excessive fiber intake
increased risk of minerals bound into the fiber and expelled with the rest of fecal material
increase risk of intestinal tract blockage
increased risk of unintentional weight loss
in whole grains, there are 4 parts to the kernel
germ (nutrient rich)
endosperm(starch and small amt of protein)
bran(fiber rich)
husk(chaff not edible)
refined grains contains only
endisperm
Dietary Guidelines for Americans recommend that
at least half of daily grains are whole
the us enrichment act of 1942
iron
thiamin
riboflavin
niacin
folate added 1996
whole foods offer more than enriched grain foods
vitamin B6
magnesium
zinc
fiber
phytochemicals
texture, tase and aroma
high fiber may indicate fiber sources
have been added
brown color does not indicate
whole grain
goals for digestion resulting in absorption of monosaccharides
starch and disaccharides are broken down into monosaccharides for absorption
digestible starch
begins in the mouth
ceases in the stomach
resumes and is completed in small intestine
resistant starch
fermented by bacteria in the colon
sugars digestion
split to yield free monosaccharides
begins and is completed in the small intestine
