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Textbook Notes for FNN 111 at Ryerson University

RYERSONFNN 111Sharon WongFall

FNN 111 Chapter Notes - Chapter 11-12: Body Mass Index, Brown Adipose Tissue, Lean Body Mass

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Chapter 11: achieving and maintaining a healthful body weight. Understand what a healthful body weight really is. Body mass index (bmi) is a commonly u
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RYERSONFNN 111Sharon WongFall

FNN 111 Chapter Notes - Chapter 7-8: Hypernatremia, Potassium Chloride, Heart Failure

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Chapter 7: nutrients involved in fluid and electrolyte balance. A uid is characterized by its ability to move freely, adapting to the shape of the cont
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RYERSONFNN 111Sharon WongFall

FNN 111 Chapter Notes - Chapter 5: Common Bile Duct, Lipoprotein Lipase, Pancreatic Duct

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Lipids are a diverse group of organic substances that are insoluble in water; lipids include triglycerides, phospholipids, and sterols. 95% of that fat
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RYERSONFNN 111Sharon WongFall

FNN 111 Chapter Notes - Chapter 13: Canadian Food Inspection Agency, Maple Leaf Foods, Foodborne Illness

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Why is food safety important: food-borne illness: illness transmitted from food or water that contains an infectious agent, poisonous substance, or a p
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RYERSONFNN 111Sharon WongFall

FNN 111 Chapter Notes - Chapter 10: Macrocytic Anemia, Pernicious Anemia, Megaloblastic Anemia

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Chapter 10: nutrients involved in energy metabolism and blood health. Wasn"t until 1906 when english biochemist f. g. hopkins discovered what he called
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RYERSONFNN 111Sharon WongFall

FNN 111 Chapter Notes - Chapter 1-14: Short-Chain Fatty Acid, Scurvy, Alpha-Carotene

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RYERSONFNN 111Sharon WongFall

FNN 111 Chapter Notes - Chapter 1: Nutrigenomics, Scurvy, Thiamine

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RYERSONFNN 111Sharon WongFall

FNN 111 Chapter Notes - Chapter 9: Bone Density, Collard Greens, Turnip

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Bones are living organs containing several tissues, incl. two types of bone tissue cartilage and connective tissue. The composition of bone provides st
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RYERSONFNN 111Sharon WongFall

FNN 111 Chapter Notes - Chapter 4: Guar Gum, Irritable Bowel Syndrome, Resistant Starch

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Simple carbohydrates are commonly referred to as sugars. Glucose, fructose, and galactose three most common monosaccharides in diet. Each contain 6 oxy
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RYERSONFNN 111Sharon WongFall

FNN 111 Chapter Notes - Chapter 1: Joule, Scurvy, Malnutrition

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Chapter one: the role of nutrition our health. The science that studies food and how food nourishes our body and influences our health. It includes how
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RYERSONFNN 111Sharon WongFall

FNN 111 Chapter Notes -Chocolate Cake, Oatmeal, Amylase

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RYERSONFNN 111Sharon WongFall

FNN 111 Chapter Notes - Chapter 7: Synovial Fluid, Cerebrospinal Fluid, Fluid Compartments

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Chapter 7: nutrients involved in fluid and electrolyte. Fluid composition of your cells and tissues is critical to your body"s ability to function. 50-
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