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Textbook Notes for Food Science and Nutrition at University of Maine (UOFM)


UOFMFSN 101Elizabeth DodgeFall

FSN 101 Chapter 6: Proteins and Amino Acids

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UOFMFSN 101Elizabeth DodgeFall

FSN 101 Chapter 4: Carbohydrates

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UOFMFSN 101Elizabeth DodgeFall

FSN 101 Chapter Notes - Chapter 11: Physical Fitness, Body Composition, Glycogen

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Defined as good health for physical condition as a results of proper diet and exercise. The body"s ability to sustain prolonged exercise. The greatest
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UOFMFSN 101Dr.PerkinsFall

FSN 101 Chapter Notes - Chapter 5: Proline, Allergy, Tequila

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Fiber, antioxidants, b vitamins, nuts, sh, whole grains. Tricky foods- avocados are high in mufa fat (good fat) Saturated fatty acids increase blood le
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UOFMFSN 101Elizabeth DodgeFall

FSN 101 Chapter Notes - Chapter 1: Lactose Intolerance, Dietitian, Whkw

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UOFMFSN 101HordeFall

Introduction to FSN- First lecture Chapter 1.docx

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Overview of what to expect during the class. Nutrition- the science of food, the nutrients and the substances therein, their action, interaction, and b
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UOFMFSN 101Elizabeth DodgeFall

FSN 101 Chapter Notes - Chapter 9: Fatty Liver, Alcohol Tolerance, Alcohol Dehydrogenase

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What is alcohol: carbon dioxide, which is called fermentation. Alcohol is made through the process of transforming sugars into alcohol and. Ethanol is
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UOFMFSN 101Elizabeth DodgeFall

FSN 101 Chapter 2: Tools For Healthy Eating

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UOFMFSN 101Elizabeth DodgeFall

FSN 101 Chapter Notes - Chapter 14: Antibody, Colostrum, Lactation

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Female preparation for conception: pregnancy, especially in couples where conception is difficult. There are a few things men should consider doing whe
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UOFMFSN 101Elizabeth DodgeFall

FSN 101 Chapter Notes - Chapter 3: Cecum, Qom, Mucus

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