Chewing in relation to sensory texture case rye products
|
|
- Teresa Williams
- 5 years ago
- Views:
Transcription
1 Chewing in relation to sensory texture case rye products Making Sense : Nordic Sensory Workshop 2018, Reykjavik May 4th 2018 Saara Pentikäinen, VTT Technical Research Centre of Finland Ltd. VTT
2 Chewing is essential part of sensing food texture FEELING TOUCHING HEARING palate lips SEEING tongue cheeks PERCEIVED TEXTURE MECHANICAL PROPERTIES GEOMETRY OTHER Hardness, Cohesiveness, Viscosity, Elasticity, Adhesiveness Size and shape, Organization of components Water, fat Chewing FOOD BOLUS Deformation, disintegration, saliva absorption, temperature changes VTT
3 Wide inter-individual differences in chewing Product 5: Max 37 sec Min 7 sec Influenced by physiological factors (dentition, salivary flow rate, muscle strength etc) Mouth behaviour types? SMOOSHERS SUCKERS CRUNCHERS CHEWERS VTT 2018 Ingredion: Eating Styles A Complete Guide to our Unexpressed Love of Food 3
4 Food texture influences chewing process Hardness/softness Moisture content Etc Number of cycles Cephalic phase responses satiety? Egg white Mushrooms Emmental Penuts Coconut Carrots Jalabert-Malbos, M., Mishellany-Dutour, A., Woda, A., & Peyron, M. (2007). Particle size distribution in the food bolus after mastication of natural foods. Food Quality VTT and Preference, 18(5),
5 Case rye products VTT
6 Satiety is the feeling that prevents you from starting another meal process that leads to inhibition of further eating, decline in hunger, increase in fullness after a meal has finished (Blundell et al., 2010) VTT
7 Background: Chewing/oral processing is important for satiety NO ORAL PROCESSING NO OPTIMAL SATIETY RESPONSE Food that is directly infused to stomach result in incomplete satiety FOOD TEXTURE/ORAL PROCESSING INTENSITY SATIETY? Liquid texture does not result in as good a satiety response as semi-solid or solid textures Inconsistent results about differences between semi-solid and solid foods requiring different oral processing pattern on satiety Apple vs. apple soup, peanut vs. peanut soup or chicken vs. chicken soup: no significant difference (Mattes, 2005) Apple vs. apple sauce: whole apple > apple sauce (Flood-Obbaggy & Rolls 2009) Steamed chicken vs blended steamed chicken: solid food > blended food (Martens et al 2011) Broth and vegetables vs pureed soup: no significant difference (Flood & Rolls 2007)
8 Aim: to study the role of cereal food structure in postprandial satiety? CHEWING FOOD STRUCTURE LIKING SATIETY EXPECTATIONS
9 Samples WHOLEGRAIN RYE FLOUR BAKING EXTRUSION GRINDING MIXING WHOLEGRAIN RYE BREAD WHOLEGREIN RYE PUFFS WHOLEGRAIN RYE FLAKES WHOLEGRAIN RYE SMOOTHIE 07/05/2018 9
10 Perceived texture was analysed by sensory profiling Perceived texture: sensory profiling (2x10) Porosity, hardness, crispiness, crunchiness, crumbliness, moisture, adhesion to teeth, work needed for mastication 07/05/
11 Chewing process was measured with Electromyography (EMG) Cross-over design, n=26 Bipolar electrodes on the masseter and temporal muscles on both sides of the face 3 portions (mouthful) of sample Masticated until subjective swallowing point Chewing gum as reference for force In addition, evaluations about the satiating capacity of portions of food were asked (scale 1-10) 07/05/
12 Mastication parameters EMG activity was measured continuously Extracted parameters chewing time EMG activity time number of chews amplitude of each chew event Calculated parameters Relative force: highest amplitude of the product related to highest amplitude of chewing gum Relative work: EMG activity time * force Extrapolated values to represent mastication of portion served in satiety trial 07/05/
13 Satiety response measured with subjective satiety ratings Rye product + juice, 380 kcal Cross-over design, n=16 One portion/visit, random order Subjective satiety at 0, 30, 60, 90, 120, 150, 180, 210 min Evaluated sensations Hunger, fullness, desire to eat, prospective food consumption Average appetite calculated [desire to eat + hunger + (10-fullness) + prospective food consumption]/4 BREAD AND JUICE FLAKES AND JUICE PUFFS AND JUICE SMOOTHIE 07/05/
14 Results: Perceived texture BREAD AND FLAKES PUFFS Work needed for mastication Adhesion to teeth Moisture PUFFS AND BREAD Porosity Hardness Crispiness Crunchiness FLAKES PUFFS AND FLAKES Rye flakes Rye puffs Rye bread SMOOTHIE Rye smoothie Crumbliness p<0.001 for all attributes 07/05/
15 Results: More chewing effort was needed for flake and puff portions compared to bread or smoothie portions Extrapolated values Rye bread Rye flakes Rye puffs Rye smoothie χ 2 Sig. for portions Number of chews 340 ± 130 a 480 ± 120 b 640 ± 260 b 210 ± 130 a 80.3 <0.001 Total oral processing 250 ± 110 ab 360 ± 130 c 440 ± 210 c 140 ± 100 a 73.7 <0.001 time (s) Relative work* 100 ± 30 b 190 ± 50 c 160 ± 70 c 40 ± 40 a 70.2 <0.001 * Time of EMG activity x relative force Dry, crispy, crunchy, crumbly 07/05/
16 07/05/
17 Results: satiety Rye bread or extruded rye puffs with juice were more effective to maintain some aspects of satiety than extruded wholemeal rye flakes with juice. Rye smoothie did not differ statistically significantly from the other portions. 07/05/
18 Conclusions Different structures different satiety responses Porous textures were most the effective in maintaining satiety Vast textural differences between products were reflected in chewing process, liking and expectations towards the satiating capacity The differences in satiety responses were not related to chewing effort Differences in liking and expectations were related to satiety response Pentikäinen, S., Sozer, N., Närväinen, J., Sipilä, K., Alam, S. A., Heiniö, R.- L., Paananen, J., Poutanen, K., Kolehmainen, M. (2017). Do rye product structure, product perceptions and oral processing modulate satiety? Food Quality and Preference, 60(Sep), /05/
19 + CHEWING - FOOD STRUCTURE LIKING + SATIETY EXPECTATIONS +
20 Take home messages Chewing/oral processing is an essential process in texture perception Wide inter-individual variation in chewing process Physiology and liking Subjective perceptions (palatability, expectations) about foods are important for satiety responses. Food texture is important for liking and it also raises expectations about satiating capacity of food. VTT
21 Thank you! VTT
Process induced structural features of solid cereal foams- in relation to oral processing
Process induced structural features of solid cereal foams- in relation to oral processing PhD thesis Syed Ariful Alam VTT Technical Research Centre of Finland 2 Ariful s dissertation: Process induced structural
More informationIt is important that you eat at regular times and divide the food intake well throughout the day.
Dietary Advice Dietary treatment after surgery is divided into three periods. During the first two weeks after surgery, you should follow a liquid diet, then you should eat puree for two weeks, and thereafter
More informationWhat substances give rise to the different sensations? 20
Preface xiv Contributors xvii PART ONE ORAL ANATOMY AND PHYSIOLOGY 1 1 Oral Cavity 3 Luciano José Pereira 1.1 Introduction 3 1.2 The oral cavity 3 1.3 Salivary glands and saliva secretion 6 1.4 Orofacial
More informationNutrition, part 2. Because 1 part isn t enough!
Nutrition, part 2 Because 1 part isn t enough! 4. Calories and Caloric Intake Calories per gram of our Macro and Micro nutrients Macro Carbohydrates: 4 cal/g Fats: 9 cal/g Proteins: 4 cal/g Micro Vitamins:
More informationLearning Objectives. Understand the different types and uses of fats and oils in food preparation - functions.
FATS AND OILS Learning Objectives Understand the different types and uses of fats and oils in food preparation - functions. Name some of the different fats and oils. Explain how fats shorten pastry. Think
More informationNutrition and Dietetics Patient Information Leaflet
Dietary advice for patients following fundoplication surgery Nutrition and Dietetics Patient Information Leaflet Introduction The operation you have undergone has made the food pipe (oesophagus) less flexible
More informationFormulating for Increased Satiety
September 30, 2014 Westin Hotel, Itasca, Illinois, USA Formulating for Increased Satiety Elizabeth Arndt, Research Fellow, Formerly with ConAgra Mills, Inc. Food Factors Affecting Satiety Composition Properties
More informationEating Tips for Sore Mouth and Throat
Eating Tips for Sore Mouth and Throat UHN For patients who have soreness in the mouth and throat during cancer treatment. This pamphlet covers: Foods to avoid and foods to try Simple ways to make it easier
More informationElizabeth Garrison. Fall A critical Literature Review submitted in partial fulfillment of the requirements for the Senior Research Thesis.
A summary of Richard Mattes research since 2005: Effects of food form, feeding patterns, and specific nutrients on appetite, satiety, and metabolic responses in humans Elizabeth Garrison Fall 2011 A critical
More informationObjectives. Define satiety and satiation Summarize the satiety cascade Describe potential dietary interventions aimed at improving satiety
Foods that Fill Monica Esquivel PhD RDN Assistant Professor, Dietetics Program Director Department of Human Nutrition, Food and Animal Sciences November 8, 2017 Objectives Define satiety and satiation
More informationDiet after the Laparoscopic Sleeve Gastroplasty (LSG) Your stomach is located just to your left of your liver. To access your stomach for most
Diet after the Laparoscopic Sleeve Gastroplasty (LSG) YOUR LIVER PRIOR TO SURGERY Your stomach is located just to your left of your liver. To access your stomach for most bariatric procedures, your surgeon
More informationPATIENT COMPLIANCE TIP SHEET Dietary Guidelines Following a Stroke
PATIENT COMPLIANCE TIP SHEET Dietary Guidelines Following a Stroke A stroke may be very frightening to both the patient and family. It helps to remember that stroke survivors usually have at least some
More informationFOODS 6.1 INTRODUCTION 6.2 WHAT IS SENSORY EVALUATION? Structure
PRACTICAL 6 Structure SENSORY EVALUATION OF FOODS 6.1 Introduction 6.2 What is Sensory Evaluation? 6.3 Various Tests Involved in the 6.4 Techniques of Sensory Evaluation 6.5 Requirements for the Evaluation
More informationPurpose To reduce the size of large pieces of food to small molecules that can be absorbed into the blood stream and eventually into cells.
Purpose To reduce the size of large pieces of food to small molecules that can be absorbed into the blood stream and eventually into cells. Cells are then able to maintain homeostasis 6 main components
More informationCitri-Fi Clean Label Solution
Citri-Fi Clean Label Solution Topics Market Review Fiberstar and Citri-Fi Review Clean Label Citri-Fi Portfolio Technical Review Commercial Successes Recap/Summary Contact Information Questions/Answers
More informationReceived 22/11/2017 Revised 25/12/2017 Accepted 17/02/2018
International Archive of Applied Sciences and Technology Int. Arch. App. Sci. Technol; Vol 9 [1] March 2018: 33-42 2018 Society of Education, India [ISO9001: 2008 Certified Organization] www.soeagra.com/iaast.html
More informationDigestion is a process in which the complex food we eat is broken down in to simple, soluble, substances which our body is able to use.
KEY POINTS We eat different kinds of food to get energy and to grow well. The food we eat cannot be used by the body as it is. It has to be broken down in to simpler and soluble from that the body can
More informationDietary management of Gastroparesis
Patient information leaflet Royal Surrey County Hospital NHS Foundation Trust Dietary management of Gastroparesis Nutrition and Dietetics Department The information in this leaflet tells you what Gastroparesis
More informationAFTER LAP-BAND SYSTEM SURGERY
The Crawford Clinic 1900 Leighton Avenue Suite 101 Anniston, Alabama 36207 Phone: 256-240-7272 Fax: 256-240-7242 AFTER LAP-BAND SYSTEM SURGERY Once the anesthesia has worn off, you may feel some pain.
More informationDietary advice for patients after fundoplication surgery
Dietary advice for patients after fundoplication surgery Nutrition and Dietetics Patient Information Leaflet Introduction The operation you have had has made the food pipe (oesophagus) less flexible where
More informationHomeCareNutrition.com
HomeCareNutrition.com DELIVERED DIRECT TO YOUR HOME! Our approach is simple! The better the food tastes, the better you eat. Hormel Health Labs brings you more opportunities flavorful, nutritious foods
More informationNutrition Update. Dr Emma B. Williams British Nutrition Foundation 2 nd November The British Nutrition Foundation
Nutrition Update Dr Emma B. Williams British Nutrition Foundation 2 nd November 2013 Outline Snacking Hydration Snacking September 2013 www.blackwellpublishing.com/nbu Snacking Explore the literature in
More informationPromising Ingredient for Cardiovascular Health PromOat Beta Glucan. Dr Kavita Karnik Principal Scientist : Global Nutrition
Promising Ingredient for Cardiovascular Health PromOat Beta Glucan Dr Kavita Karnik Principal Scientist : Global Nutrition Tate & Lyle Oat Ingredients Formerly Biovelop, acquired by Tate & Lyle in 2013
More informationSWEOAT products for different uses and markets. Oats for the food industry. SWEOAT Brans for food
SWEOAT products for different uses and markets Swedish Oat Fiber has for years been a trusted supplier to different kinds of industries locally in Sweden and globally at every continent. Our products are
More informationDysphagia Diet Texture D Pre-mashed
The Clatterbridge Cancer Centre NHS Foundation Trust Dysphagia Diet Texture D Pre-mashed Rehabilitation & Support A guide for patients and carers Contents Swallowing...1 Swallowing problems...1 Who can
More informationDysphagia. Objectives. Dysphagia and Nutritional Management. Function of Swallowing 12/3/2012. Nutrition Diagnosis: Swallowing difficulty
Objectives Dysphagia and Nutritional Management Sylvia Escott-Stump, MA, RD, LDN East Carolina University escottstumps@ecu.edu Participants will be able to recognize the nutritional risks of dysphagia.
More informationHealth benefits of cereal foods and components in our daily diet - an overview Gabriele Riccardi, MD, FAHA
Health benefits of cereal foods and components in our daily diet - an overview Gabriele Riccardi, MD, FAHA Full Professor of Endocrinology and Metabolic Diseases Director of the Master Course on Human
More informationDiet and Gastroparesis
Diet and Gastroparesis This handout will help you choose foods to reduce the symptoms of gastroparesis. Symptoms of gastroparesis occur when your food takes a long time to digest in your stomach and empties
More informationFormulation and development of foods for weight management. Paola Vitaglione
Formulation and development of foods for weight management Paola Vitaglione Weight control and energy balance Weight gain Weight maintenance Weight loss ENERGY IN ENERGY OUT Food intake: Carbohydrates
More informationOnline Nutrition Training Course
Expert advice, Excellent results Online Nutrition Training Course Module 23: Dyslipidaemia www.diet-specialist.co.uk Notice of Rights All rights reserved. No part of this publication may be reproduced,
More informationIN SERVICE: FOOD CONSISTENCY FOR THE THERAPEUTIC DIET Mary White Lindsay Wexler
IN SERVICE: FOOD CONSISTENCY FOR THE THERAPEUTIC DIET Mary White Lindsay Wexler Outline What is a therapeutic diet? What is food consistency? Types of food consistency Who needs it and why is it important?
More informationSour Cream. Liquid: Assumes shape of container and has flowability. Semi-Solid: Has properties of both liquids and solids. Has the
semi-solid dairy Sour Cream Liquid: Assumes shape of container and has flowability. Semi-Solid: Has properties of both liquids and solids. Has the ability to flow or retain its shape depending on conditions.
More informationDysphagia Identification and Management
Dysphagia Identification and Management Presented By Speech-Language Pathologist Developmental Disabilities Administration DC Department on Disability Services Training Objectives After this training session
More informationEARLY FINDINGS FROM THE MOUTH-GUT-BRAIN PROJECT & RESEARCH INTO GUSTATORY RESPONSES TO FAT
Sensory Science Centre Department of Food and Nutritional Sciences EARLY FINDINGS FROM THE MOUTH-GUT-BRAIN PROJECT & RESEARCH INTO GUSTATORY RESPONSES TO FAT Dr Lisa Methven l.methven@reading.ac.uk 1 Copyright
More informationHealthy breaks for schools. A guide for pupils and parents
Healthy breaks for schools A guide for pupils and parents What is included in healthy breaks for schools? Drinks It is important that children drink enough during the day, so that they don t become dehydrated
More informationDELIVERED DIRECT TO YOUR HOME!
DELIVERED DIRECT TO YOUR HOME! Table of Contents SWALLOWING DIFFICULTY MODIFIED DIETS Difficulty in swallowing food and/or beverages affects 15 million Americans annually. It is caused by a disease or
More informationThe Digestive System
Digestive System 1 Name The Digestive System Purpose: To describe how food moves through the digestive system. Materials: Markers Ruler 1,000 cm string Map Pencils Digestive Organ Mouth 11 Esophagus 25
More informationDysphagia Diet Texture B Thin Puree
The Clatterbridge Cancer Centre NHS Foundation Trust Dysphagia Diet Texture B Thin Puree Rehabilitation & Support A guide for patients and carers Contents Swallowing...1 Swallowing problems...1 Who can
More informationNutrition Tips for Cancer Patients
Nutrition Tips for Cancer Patients Nutrition is of a vital importance to cancer patients. In addition to being affected by cancer itself and its treatments such as surgery, chemotherapy and radiotherapy,
More informationAll You Wanted to Know about Oral Mucositis/Stomatitis
Published on: 1 Jun 2017 All You Wanted to Know about Oral Mucositis/Stomatitis What Is The Mucous Membrane? Mucous membrane refers to the inner lining that covers body cavities, including the respiratory
More informationDIETARY ADVICE FOR CONSTIPATION
Leicestershire Nutrition and Dietetic Services DIETARY ADVICE FOR CONSTIPATION What is constipation? Constipation is one of the most common digestive complaints and it can affect people of all ages. Bowel
More informationJune-July, 2018 Diabetes - the Medical Perspective Diabetes and Food Recipes to Try Menu Suggestions
June-July, 2018 Diabetes - the Medical Perspective Diabetes and Food Recipes to Try Menu Suggestions Diabetes and Depression Healthcare professionals are aware that people with diabetes are more likely
More informationNUTRITION AND DIETARY TRANSITION FOR POST - SLEEVE GASTRECTOMY SURGERY
NUTRITION AND DIETARY TRANSITION FOR POST - SLEEVE GASTRECTOMY SURGERY DIETITIAN: CONTACT NUMBER: 9272 0408 Suite 1A, Level 2, SJOG Medical Centre, Ellesmere Road, Mount Lawley WA 6050 Telephone: (08)
More informationROLE OF PROCESSING IN ALTERING FOOD MATRICES AND INFLUENCING BIOAVAILABILITY OF NUTRIENTS
ROLE OF PROCESSING IN ALTERING FOOD MATRICES AND INFLUENCING BIOAVAILABILITY OF NUTRIENTS Yi Wu, PhD Presented to: Food Matrices and Nutritional Bioavailability Roundtable Pre-Event IFT17 June 25, 2017
More informationDysphagia Diet Texture C Thick Puree
The Clatterbridge Cancer Centre NHS Foundation Trust Dysphagia Diet Texture C Thick Puree Rehabilitation & Support A guide for patients and carers Contents Swallowing...1 Swallowing problems...1 Who can
More informationPatient and Family Resource Guide to ALS. Section 6. Nutritional Support
Patient and Family Resource Guide to ALS Section 6 Nutritional Support 6 5550 W. Touhy Avenue, Skokie IL, 60077 847 679 3311 lesturnerals.org info@lesturnerals.org Nutritional Support Many factors can
More informationPost BLEACHING/WHITENING instructions
Post BLEACHING/WHITENING instructions The next 48 hours are important in enhancing and maximizing your whitening results for a long lasting, bright and healthy smile. Everyone s teeth have a protective
More informationAPPLE OATS CHIA COOKIES
Baking APPLE OATS CHIA COOKIES omega-3 13% chia great taste high in protein and fiber all chia nutrients in a healthy snack Sweet apple oats Chia cookies snack application with: BENEFITS ADDED TO END-PRODUCT:
More informationRye and oats innovative processing and ingredients
Rye and oats innovative processing and ingredients Pekka Lehtinen, VTT Wednesday 25 March 2009, Newcastle upon Tyne, UK GRAINITY PROJECT SATELLITE SYMPOSIUM: Nordic experience and approaches on using grains
More informationSWALLOWING DIFFICULTIES IN HD
Nutrition, eating and swallowing needs, challenges and solutions Workshop SWALLOWING DIFFICULTIES IN HD Angela Nuzzi Speech and Language Pathologist (SLP) EHDN Language Coordinator - Italy The role of
More informationApril-May, Diabetes - the Medical Perspective. Diabetes and Food Recipes to Try Menu Suggestions
April-May, 2017 Diabetes - the Medical Perspective Diabetes and Food Recipes to Try Menu Suggestions Diabetes - the Medical Perspective Gastroparesis Diabetic neuropathy is a potential complication of
More informationNutrition Facts: 506 calories; 33 grams of protein; 47 grams of carbohydrates; 22 grams of fat; 6 grams of fiber; 509 mg sodium, 1,136 mg potassium
2,000 Calories Day 1 8 ounces coffee with 3 tablespoons 2% milk or 1 rounded teaspoon sugar 3 egg-white omelet or scrambled with ½ cup chopped green and red peppers and 1 ounce shredded mozzarella (19
More informationEffect of Modified Starch, Mtr-79 and Tocopherol to Fresh Spring Roll Production and Storage
Available online at www.ijpab.com INTERNATIONAL JOURNAL OF PURE & APPLIED BIOSCIENCE ISSN: 2320 7051 Int. J. Pure App. Biosci. 3 (2): 146-151 (2015) Research Article Effect of Modified Starch, Mtr-79 and
More informationPuree Diet. Patient Information Leaflet.
Information Prescriptions Information Prescriptions are a quick and easy way to provide information about your condition and local services. www.nhs.uk/ips How can I help reduce healthcare associated infections?
More informationINCREASING WHOLE GRAIN INTAKE : A TECHNICAL PERSPECTIVE
INCREASING WHOLE GRAIN INTAKE : A TECHNICAL PERSPECTIVE Prof Dr Ir Sugiyono MAppSc. Dept Food Science and Technology Bogor Agricultural University Mobile : 0812 1318 058 Email : sugiyono@ipb.ac.id Outline
More informationGlycemic Index. Mean Incremental Blood Glucose Responses in Healthy Subjects (65-70 years) Time (Minutes)
Glycemic Index How to use the glycemic index By making careful food choices, you can influence your hunger and energy as well as blood sugar levels, cholesterol and triglyceride levels. If you have problems
More informationSchedule during the therapeutic fasting cure
Schedule during the therapeutic fasting cure Due to partial nutrition the body is often over-acidulated, and increasingly toxics and waste products accumulate within. The Result: One builds up weight and
More informationYour new dentures. What can you expect? Your guide to the first few weeks of wearing dentures.
Your new dentures. What can you expect? Your guide to the first few weeks of wearing dentures. So now you have new dentures what can you expect? Dentures are a very personal thing and no two people will
More informationThe Lean Team Flexi Food Based Weight loss Plan for Type 2 Diabetes Remission.
The Lean Team Flexi Food Based Weight loss Plan for Type 2 Diabetes Remission. This short guide provides information for people who would like to lose substantial amounts of weight and achieve remission
More informationThe Digestive System
Digestive System 1 Name The Digestive System Purpose: To describe how food moves through the digestive system. To identify the parts of the digestive system. Background Information: Food provides us with
More informationUlster Council GAA. Health Booklet. Name: Class: School: supported by
Ulster Council GAA Health Booklet Name: Class: School: supported by The Food Pyramid 5 a Day Fruit & Vegetables Drink Plenty of Water HEALTH PROMOTION UNIT DEPARTMENT OF HEALTH AND CHILDREN What counts
More informationAdvice on taking enzyme replacement capsules
Advice on taking enzyme replacement capsules Leicestershire Nutrition and Dietetic Services Hepatobiliary Services i Information for patients Introduction What is the pancreas? The pancreas is part of
More informationA Guide for Patients Living with an Enteral Stent
A Guide for Patients Living with an Enteral Stent What should I expect during the procedure? Your stent will be implanted by a doctor who is specially trained in this procedure. You may be given a mild
More informationDietary Guidelines After Bariatric Surgery
Dietary Guidelines After Bariatric Surgery Information for Patients After Gastric Banding 1 Contents Introduction Page 3 Rules for eating after gastric band Page 5 Stage 1 Liquid only Page 6 Stage 2 Puree
More informationTHE DIGESTIVE SYSTEM TEACHER COPY
THE DIGESTIVE SYSTEM TEACHER COPY THE DIGESTIVE SYSTEM There are three primary functions for the digestive system 1. Break down food into molecules the body can use 2. The molecules are absorbed into the
More informationPost-Operative Eating Guidelines
patient information Bariatric Surgery Post-Operative Eating Guidelines Welcome to Blackrock Clinic LAPAROSCOPIC SURGERY FOR SEVERE OBESITY BLACKROCK CLINIC BLACKROCK CLINIC BARIATRIC SURGERY POST-OPERATIVE
More informationMeals make sense An audit checklist to consider how far a Care Home is implementing quality care re the mealtime experience.
Meals make sense An audit checklist to consider how far a Care Home is implementing quality care re the mealtime experience. Place a tick in one of the 3 boxes Yes, No, Partly in relation to your Care
More informationSports Nutrition for Youth: What to Eat Before, During and After Activity Module
Sports Nutrition for Youth: Sports Nutrition for Youth: What to Eat Before, During and After Activity Module Developed by Registered 1 Dietitians Sports Nutrition for Youth: Copyright (2018) Alberta Health
More informationGENERAL RECOMMENDATIONS
POST-OP DIET GENERAL RECOMMENDATIONS Immediately after your surgery, it is very important to follow the eating and drinking instructions to allow your body to heal completely at the surgical site from
More informationWhat to eat when you have Short Bowel Syndrome
What to eat when you have Short Bowel Syndrome What is Short Bowel Syndrome? Your bowel is an organ, shaped like a long tube, and is made up of the small and large bowel. The small bowel is about 15 to
More informationDRAFT for a new REGULATION on the use of the Keyhole label in the marketing of foodstuffs
DRAFT for a new REGULATION on the use of the Keyhole label in the marketing of foodstuffs Article 1 Scope This Regulation applies to voluntary labelling and presentation of foods with the Keyhole. The
More informationNational Descriptors for Texture Modification in Adults
National Descriptors for Texture Modification in Adults Published: April 2009, Review date: April 2011 Code of Professional Conduct 1 Contents Section 1... 2 1.1 Background... 2 1.2 Who is the guidance
More informationNUTRITION 101. Kelly Hughes, MS, RD, LD Texas Health Presbyterian Hospital Allen (972)
NUTRITION 101 Kelly Hughes, MS, RD, LD Texas Health Presbyterian Hospital Allen (972) 747-6149 KellyHughes@texashealth.org Alastair & Wendy Hunte Health & Wellness Coaches Nutrition Avenue (214) 509-8141
More informationHealthy cereal-based snacks from byproducts of the malting and fruit processing industries. Eimear Gallagher Teagasc Food Research Centre, Ashtown
Healthy cereal-based snacks from byproducts of the malting and fruit processing industries Eimear Gallagher Teagasc Food Research Centre, Ashtown Background to the project Millions of tonnes of by-products
More informationThe eatwell plate is based on the Government s Eight Guidelines for a Healthy Diet, which are:
The eatwell plate The eatwell plate is a pictorial food guide showing the proportion and types of foods that are needed to make up a healthy balanced diet. The plate has been produced by the Food Standards
More informationDIET, NUTRITION AND HEAD AND NECK CANCER TREATMENT
DIET, NUTRITION AND HEAD AND NECK CANCER TREATMENT DIET, NUTRITION AND HEAD AND NECK CANCER TREATMENT HOW HEAD AND NECK CANCER MAY AFFECT NUTRITION Head and neck cancer may make it hard to eat and drink.
More informationRuminant Digestion 8/7/2014 1
Ruminant Digestion 8/7/2014 1 Different Digestive Systems The three different types of digestive systems are: Monogastric Modified Monogastric Ruminant 8/7/2014 2 A few animals with ruminant digestive
More information1. Three Main Functions. Chapter 19: 2. Two Groups of digestive organs. 2. Two Groups of digestive organs. 1. The Teeth 5/18/2015
1. Three Main Functions Chapter 19: General Structure and Function of the Digestive System Digestion-breakdown of food into small particles for transport to blood Absorption- into bloodstream to take to
More informationSo why does nutrition matter? Vitamin D 1995 and /07/2010. What nutrients are required by older people & why?
For NZ Nutrition Foundation July 2010 What do Older People Need to Eat and why does it matter? Seminar Making Meals Matter www.dietitian.co.nz Sarah Ley MSc, Registered Dietitian We are what we eat/ate
More informationNutrition - What Should We Eat?
Nutrition - What Should We Eat? Adapted from the 2010 USDA Dietary Guidelines for Americans www.choosemyplate.gov Nutrition - What Should We Eat? Adapted from the 2010 USDA Dietary Guidelines for Americans
More informationMyPlate. Lesson. By Carone Fitness. MyPlate
Lesson By Carone Fitness Nutrition is the study of how the health of your body is influenced by the foods you eat. The foods that you consume provide your body with energy, build and maintain organs and
More informationDIABETIC BOWEL PREP. Continue a low fiber diet. Remember to avoid foods with nuts and seeds. Confirm arrangements with your driver.
The following instructions are your physician s specific instructions. Please follow the instructions carefully to ensure a successful prep. You can reach Your Patient Advisor with non-medical prep questions
More informationThe Digestive System. Prepares food for use by all body cells.
The Digestive System Prepares food for use by all body cells. Digestion The chemical breakdown of complex biological molecules into their component parts. Lipids to fatty acids Proteins to individual amino
More informationBowel Problems and Radiation Therapy
Bowel Problems and Radiation Therapy (The following information is based on the general experiences of many prostate cancer patients. Your experience may be different.) 1 Table of Contents What Will I
More informationThe Lean Team Flexi Food Based Weight loss Plan for Type 2 Diabetes Remission.
The Lean Team Flexi Food Based Weight loss Plan for Type 2 Diabetes Remission. This short guide provides information for people who would like to lose substantial amounts of weight and achieve remission
More informationNorthumbria Healthcare NHS Foundation Trust. Eating plan after gastric bypass. Issued by Nutrition and Dietetics
Northumbria Healthcare NHS Foundation Trust Eating plan after gastric bypass Issued by Nutrition and Dietetics Dietitian. Bariatric Specialist Dietitians Telephone: 0191 293 2707 2 This leaflet will provide
More informationUnit 6L.4: Teeth and Eating
Unit 6L.4: Teeth and Eating Types of teeth Preventing tooth decay Dentition of other animals Digestive system By the end of this unit you should: Know the structure, function and care of the human teeth.
More informationMenu ideas for a soft mushy crispy diet (stage 3) Information for patients Sheffield Dietetics
Menu ideas for a soft mushy crispy diet (stage 3) Information for patients Sheffield Dietetics Introduction This booklet is designed to help ensure you choose correctly textured food when you are at stage
More informationNerves and Digestion. Chapter 6, Lesson 3
Nerves and Digestion Chapter 6, Lesson 3 Do Now. In your own words (without the book), answer the following questions. 1. What is the nervous system? 2. What are the cells called that make up the nervous
More informationSAMPLE CHAPTERS UNESCO EOLSS TEXTURE IN SOLID AND SEMISOLID FOODS
TEXTURE IN SOLID AND SEMISOLID FOODS Bourne, Malcolm New York State Agricultural Experiment Station and Institute of Food Science, Cornell University, Geneva, NY,USA Keywords: Texture, mastication, food
More informationCoconut Flour: A Low-Carb, Gluten-Free Alternative to Wheat
Coconut Flour: A Low-Carb, Gluten-Free Alternative to Wheat I love wheat and all the things that are made from it cakes, cookies, pies, pizza, pasta, pancakes, muffins, the list goes on and on. Wheat products
More informationEarly Years Foundation Stage
Early Years Foundation Stage Food and Nutrition Policy Introduction all settings Food and nutrition is an integral part of the ethos of all GEMS settings. We believe that it is important for children to
More informationINVESTIGATING SATIATING PROPERTIES OF FOODS
The Pennsylvania State University The Graduate School College of Health and Human Development INVESTIGATING SATIATING PROPERTIES OF FOODS A Dissertation in Nutritional Sciences by Rachel A. Williams 2013
More informationAn easy guide for finding the right balance for you
An easy guide for finding the right balance for you Getting portion size right for you We re all individuals with different needs. But, for healthy adults the types of different food and drinks we need
More informationBasic Eating Guidelines after Laparoscopic Adjustable Gastric Band Surgery
University of Minnesota Medical Center, Fairview Basic Eating Guidelines after Laparoscopic Adjustable Gastric Band Surgery Dr. Ikramuddin, Dr. Kellogg and Dr. Leslie If you are deaf or hard of hearing,
More informationMalnutrition and dehydration
Learning objectives Malnutrition and dehydration At the end of this session, the learner should be able to: Explain physical and chemical changes in the ill and elderly that affect the way their bodies
More informationSwallowing problems. Patient information. Name: Date: Speech and Language Therapist: Reviewed: May 2016 Next review: June 2017 Version 1
Patient information Swallowing problems Name: Date: Speech and Language Therapist: Golden Jubilee National Hospital Agamemnon Street Clydebank, G81 4DY (: 0141 951 5000 www.nhsgoldenjubilee.co.uk Reviewed:
More informationAdvice on taking enzyme replacement capsules
Advice on taking enzyme replacement capsules Hepatobiliary Services Information for Patients i University Hospitals of Leicester NHS Trust Introduction What is the pancreas? The pancreas is part of your
More informationGlencoe Health. Lesson 3 The Digestive System
Glencoe Health Lesson 3 The Digestive System Health espotlight Video BIG IDEA The digestive system provides nutrients and energy for your body through the digestion of food. New Vocabulary mastication
More informationFibras; Su Uso Tecnológico y Nutrimental en Alimentos. Food Technology Summit 2017
Fibras; Su Uso Tecnológico y Nutrimental en Alimentos Food Technology Summit 2017 Dietary fibers are increasingly present in processed food industry www.interfiber.com Technological properties of fibers
More information