By Judith E. Brown
Meals during the lifestyles Cycle, fifth version written via Judith E. Brown.
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Extra resources for Nutrition Through the Life Cycle (5th Edition)
Although still somewhat controversial, it appears that rather high intakes of omega-6 fatty acids do not interfere with the availability of EPA and DHA;12 what interferes most is inadequate intake. 13 Saturated and Unsaturated Fats Fats (lipids) come in two basic types: saturated and unsaturated. Whether a fat is saturated or not depends on whether it has one or more double bonds between carbon atoms in one or more of its fatty acid components. If one double bond is present in one or more of the fatty acids, the fat is considered monounsaturated; if two or more are present, the fat is polyunsaturated.
The most basic forms of carbohydrates are single molecules called monosaccharides. Glucose (also called “blood sugar” and “dextrose”), fructose (“fruit sugar”), and galactose are the most common monosaccharides. Molecules containing two monosaccharides are called disaccharides. The most common disaccharides are: ●● ●● ●● Sucrose (glucose 1 fructose, or common table sugar) Maltose (glucose 1 glucose, or malt sugar) Lactose (glucose 1 galactose, or milk sugar) Complex carbohydrates (also called polysaccharides) are considered “complex” because they have more elaborate chemical structures than the simple sugars.
5 g per day ●● ●● Milk, yogurt, cheese Grains and grain products (cereals, rice, pasta, bread) Liver, fish, beef Eggs Meats, fish Grains and grain products (cereals, rice, pasta, bread) ●● ●● ●● ●● ●● Bone pain, loss of feeling in fingers and toes, muscular weakness, numbness, loss of balance (mimicking multiple sclerosis) May mask signs of vitamin B12 deficiency (pernicious anemia) ●● ●● ●● ●● ●● ●● Breakfast cereals Brussels sprouts, sweet peppers, potatoes Meats (all types) Ready-to-eat cereals, fortified grain products Dark green, leafy vegetables Dried beans ●● ●● ●● ●● ●● ●● None known.