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Textbook Notes for Food Science at University of Manitoba

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FOOD 2500 Chapter Notes - Chapter 15: Oxidative Stress, Glycogen, Pork Tenderloin
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lOMoARcPSD| Protein Eating protein with CH...

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FOOD 2500 Chapter Notes - Chapter 15: Juice, Blood Sugar, Caffeine
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lOMoARcPSD| Sports Drinks (p. ) Water, glucose, ...

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FOOD 2500 Chapter Notes - Chapter 15: Anemia
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Female athletes at special risk for iron deficiency o An...

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FOOD 2500 Chapter 14: Subject 147
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Canada’s Guide to Physical Activity Reduce sitting for lon...

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FOOD 2500 Chapter Notes - Chapter 14: Female Athlete Triad, Lean Body Mass, Amenorrhoea
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lOMoARcPSD| Table .: Indicators of urgent need for...

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FOOD 2500 Chapter Notes - Chapter 14: Lean Body Mass, Behavior Modification
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A Balanced Approach Moderate calorie diet (- Cal/day) plus ...

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FOOD 2500 Chapter Notes - Chapter 14: Energy Density
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lOMoARcPSD| Pricing, availability and adverti...

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FOOD 2500 Chapter Notes - Chapter 14: Glycogen
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lOMoARcPSD| Muscles can use some lac...

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FOOD 2500 Chapter Notes - Chapter 13: Leptin
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lOMoARcPSD| How Much is Too Much? Men: average –...

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FOOD 2500 Chapter Notes - Chapter 13: Abdominal Obesity, Skin Fold, Dual-Energy X-Ray Absorptiometry
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Waist circumference (Fig .) Healthy: < cm or inches f...

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FOOD 2500 Chapter Notes - Chapter 13: Phytic Acid, Hemoglobin
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lOMoARcPSD| Iron Absorption Absorb ~% heme iron...

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FOOD 2500 Chapter Notes - Chapter 13: Bone, Osteoporosis, Long Bone
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lOMoARcPSD| o Pancreas secretes zinc-rich diges...

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FOOD 2500 Chapter Notes - Chapter 13: Kidney Stone Disease, Basal Metabolic Rate
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Table C- Calcium Supplement Risks Ex. iron status, kid...

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