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Textbook Notes for Food Science at University of Manitoba

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FOOD 2500 Chapter 15: Subject 151
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lOMoARcPSD| Protein Eating protein with CH...

Food Science
FOOD 2500
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FOOD 2500 Chapter 15: Subject 153
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lOMoARcPSD| Sports Drinks (p. ) Water, glucose, ...

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FOOD 2500
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FOOD 2500 Chapter 1: Subject 152
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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 14: Subject 145
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lOMoARcPSD| Physical Acti...

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FOOD 2500 Chapter 14: Subject 143
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lOMoARcPSD| Table .: Indicators of urgent need for...

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FOOD 2500 Chapter 14: Subject 142
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A Balanced Approach Moderate calorie diet (- Cal/day) plus ...

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FOOD 2500 Chapter 14: Subject 141
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lOMoARcPSD| Pricing, availability and adverti...

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FOOD 2500 Chapter 14: Subject 149
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lOMoARcPSD| Muscles can use some lac...

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FOOD 2500 Chapter 13: Subject 139
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lOMoARcPSD| How Much is Too Much? Men: average –...

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FOOD 2500 Chapter 13: Subject 138
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Waist circumference (Fig .) Healthy: < cm or inches f...

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FOOD 2500 Chapter 13: Subject 137
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lOMoARcPSD| Age Height Growth ...

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FOOD 2500 Chapter 13: Subject 131
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lOMoARcPSD| Iron Absorption Absorb ~% heme iron...

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FOOD 2500 Chapter 13: Subject 133
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lOMoARcPSD| o Pancreas secretes zinc-rich diges...

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FOOD 2500 Chapter 13: Subject 136
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Table C- Calcium Supplement Risks Ex. iron status, kid...

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