Textbook Notes (369,133)
Canada (162,403)
HNSC 1200 (46)
Snehil Dua (46)
Chapter 4

HNSC 1200 Chapter 4: Topic 4.8
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Department
Human Nutritional Sciences
Course Code
HNSC 1200
Professor
Snehil Dua

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Oc78 Consuming lactose containing foods with meals can help, because food slows the transit of foods through the digestive tract. Yogurt and aged cheese are often tolerated because the bacteria or molds used to ferment these products digest lactose. Products treated with lactase (e.g., Lactaid milk) can be purchased, as can lactaid pills and drops, which replace the missing enzyme. Celiac Disease Celiac disease is an immune disorder that is characterized by damage to the intestinal tract caused by exposure to gluten (a protein found in wheat, rye, barley and triticale). Gluten consumption causes damage to the lining of the small intestines, impacting the body’s ability to absorb nutrients. Symptoms vary from person to person, however typically include iron deficiency anemia (because of poor absorption caused by damage to the lining of the small intestine), abdominal pain, bloating, diarrhea, fatigue and weight loss. Because of the reduction in absorption of nutrients, there can also be a greater risk, long term, for osteoporosis. Some people with celiac disease also develop a skin rash (itchy and burning) called dermatitis herpetiformis. The Canadian Celiac Association estimates that 1 in 133 Canadians has celiac disease. There is some genetic link to celiac disease; about 10% of those with a relative with celiac disease will develop the disease themselves. The only treatment for celiac disease is to follow a gluten free diet for life. This means that a person with celiac disease must read food ingredient lists for all foods to determine if gluten is in the product, or phone the food manufacturer. Avoiding gluten will heal the damage to the lining of the small intestine, so that normal nutrient absorption will occur. UNIT 4: o982 UNIT 4: WATER LEARNING OBJECTIVES: upon completion of this unit you should be able to do the following: discuss the physical and chemical properties of water differentiate between hard and soft water identify chemicals that can be found in water describe the functions of water in food and food preparation COURSE NOTES: Introduction Water is the most indispensable of all nutrients. The body needs more water each day than any other nutrient- 50 times more water than protein and 5000 times more water tha
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