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Dietary fiber or roughage is the portion of plant-derived food that cannot be completely broken down by human digestive enzymes. Dietary fibers are diverse in chemical composition and can be grouped generally by their solubility, viscosity and fermentability which affect how fibers are processed in the body. Dietary fiber has two main subtypes: soluble fiber and insoluble fiber which are components of plant-based foods such as legumes, whole grains, cereals, vegetables, fruits, and nuts or seeds. A diet high in regular fiber consumption is generally associated with supporting health and lowering the risk of several diseases. Dietary fiber consists of non-starch polysaccharides and other plant components such as cellulose, resistant starch, resistant dextrins, inulins, lignins, chitins, pectins, beta-glucans, and oligosaccharides.
Whey is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacturing of cheese or casein and has several commercial uses. Sweet whey is a byproduct resulting from the manufacture of rennet types of hard cheese, like cheddar or Swiss cheese. Acid whey is a byproduct brought out during the making of acid types of dairy products, such as strained yogurt.
The glycemic (glycaemic) index is a number from 0 to 100 assigned to a food, with pure glucose arbitrarily given the value of 100, which represents the relative rise in the blood glucose level two hours after consuming that food. The GI of a specific food depends primarily on the quantity and type of carbohydrate it contains, but is also affected by the amount of entrapment of the carbohydrate molecules within the food, the fat and protein content of the food, the amount of organic acids in the food, and whether it is cooked and, if so, how it is cooked. GI tables, which list many types of foods and their GIs, are available. A food is considered to have a low GI if it is 55 or less; high GI if 70 or more; and mid-range GI if 56 to 69.
Low-carbohydrate diets restrict carbohydrate consumption relative to the average diet. Foods high in carbohydrates are limited, and replaced with foods containing a higher percentage of fat and protein, as well as low carbohydrate foods.
The glycemic response to a food or meal is the effect that food or meal has on blood sugar (glucose) levels after consumption. It is normal for blood glucose and insulin levels to rise after eating and then return again to fasting levels over a short period of time. This is particularly so after consumption of meals rich in certain carbohydrates. Glycemic management refers to the selection of foods to manage your blood sugar levels.
The glycemic load (GL) of food is a number that estimates how much the food will raise a person's blood glucose level after it is eaten. One unit of glycemic load approximates the effect of eating one gram of glucose. Glycemic load accounts for how much carbohydrate is in the food and how much each gram of carbohydrate in the food raises blood glucose levels. Glycemic load is based on the glycemic index (GI), and is calculated by multiplying the weight of available carbohydrate in the food (in grams) by the food's glycemic index, and then dividing by 100.
Weight gain is an increase in body weight. This can involve an increase in muscle mass, fat deposits, excess fluids such as water or other factors. Weight gain can be a symptom of a serious medical condition.
A high-protein diet is a diet in which 20% or more of the total daily calories come from protein. Many high protein diets are high in saturated fat and restrict intake of carbohydrates.
Specific dynamic action (SDA), also known as thermic effect of food (TEF) or dietary induced thermogenesis (DIT), is the amount of energy expenditure above the basal metabolic rate due to the cost of processing food for use and storage. Heat production by brown adipose tissue which is activated after consumption of a meal is an additional component of dietary induced thermogenesis. The thermic effect of food is one of the components of metabolism along with resting metabolic rate and the exercise component. A commonly used estimate of the thermic effect of food is about 10% of one's caloric intake, though the effect varies substantially for different food components. For example, dietary fat is very easy to process and has very little thermic effect, while protein is hard to process and has a much larger thermic effect.
Resistant starch (RS) is starch, including its degradation products, that escapes from digestion in the small intestine of healthy individuals. Resistant starch occurs naturally in foods, but it can also be added as part of dried raw foods, or used as an additive in manufactured foods.
Isomaltulose is a disaccharide carbohydrate composed of glucose and fructose. It is naturally present in honey and sugarcane extracts and is also produced industrially from table sugar (sucrose) and used as a sugar alternative.
The Montignac diet is a high-protein low-carbohydrate fad diet that was popular in the 1990s, mainly in Europe. It was invented by Frenchman Michel Montignac (1944–2010), an international executive for the pharmaceutical industry, who, like his father, was overweight in his youth. His method is aimed at people wishing to lose weight efficiently and lastingly, reduce risks of heart failure, and prevent diabetes.
The insulin index of food represents how much it elevates the concentration of insulin in the blood during the two-hour period after the food is ingested. The index is similar to the glycemic index (GI) and glycemic load (GL), but rather than relying on blood glucose levels, the Insulin Index is based upon blood insulin levels. The Insulin Index represents a comparison of food portions with equal overall caloric content, while GI represents a comparison of portions with equal digestible carbohydrate content and the GL represents portions of a typical serving size for various foods. The Insulin Index can be more useful than either the glycemic index or the glycemic load because certain foods cause an insulin response despite there being no carbohydrates present, and some foods cause a disproportionate insulin response relative to their carbohydrate load.
A diabetic diet is a diet that is used by people with diabetes mellitus or high blood sugar to minimize symptoms and dangerous complications of long-term elevations in blood sugar.
Nutritional rating systems are used to communicate the nutritional value of food in a more-simplified manner, with a ranking, than nutrition facts labels. A system may be targeted at a specific audience. Rating systems have been developed by governments, non-profit organizations, private institutions, and companies. Common methods include point systems to rank foods based on general nutritional value or ratings for specific food attributes, such as cholesterol content. Graphics and symbols may be used to communicate the nutritional values to the target audience.
The Western pattern diet is a modern dietary pattern that is generally characterized by high intakes of pre-packaged foods, refined grains, red meat, processed meat, high-sugar drinks, candy and sweets, fried foods, industrially produced animal products, butter and other high-fat dairy products, eggs, potatoes, corn, and low intakes of fruits, vegetables, whole grains, pasture-raised animal products, fish, nuts, and seeds.
Postprandial somnolence is a normal state of drowsiness or lassitude following a meal. Postprandial somnolence has two components: a general state of low energy related to activation of the parasympathetic nervous system in response to mass in the gastrointestinal tract, and a specific state of sleepiness. While there are numerous theories surrounding this behavior, such as decreased blood flow to the brain, neurohormonal modulation of sleep through digestive coupled signaling, or vagal stimulation, very few have been explicitly tested. To date, human studies have loosely examined the behavioral characteristics of postprandial sleep, demonstrating potential shifts in EEG spectra and self-reported sleepiness. To date, the only clear animal models for examining the genetic and neuronal basis for this behavior are the fruit fly, the mouse, and the nematode Caenorhabditis elegans.
Dietary Reference Values (DRV) is the name of the nutritional requirements systems used by the United Kingdom Department of Health and the European Union's European Food Safety Authority.
Weight management comprises behaviors, techniques, and physiological processes that contribute to a person's ability to attain and maintain a healthy weight. Most weight management techniques encompass long-term lifestyle strategies that promote healthy eating and daily physical activity. Weight management generally includes tracking weight over time and identifying an individual's ideal body weight.
The protein leverage hypothesis states that human beings will prioritize the consumption of protein in food over other dietary components, and will eat until protein needs have been met, regardless of energy content, thus leading to over-consumption of foodstuffs when their protein content is low.
References
- ↑ Holt, SH; Miller, JC; Petocz, P; Farmakalidis, E (1995). "A satiety index of common foods". Eur J Clin Nutr. 49 (9): 675–690. PMID 7498104.
- ↑ "The Satiety Value And Satiety Index". HealthRecon.
- ↑ Mattes, Richard (January 2005). "Soup and satiety". Physiology & Behavior. 83 (5). Elsevier: 739–747. doi:10.1016/j.physbeh.2004.09.021. PMID 15639159.
- ↑ Bolton, R. P.; Heaton, K. W.; Burroughs, L. F. (Feb 1981). "The role of dietary fiber in satiety, glucose, and insulin: studies with fruit and fruit juice". The American Journal of Clinical Nutrition. 34 (2). The American Society for Clinical Nutrition, Inc: 211–217. doi:10.1093/ajcn/34.2.211. PMID 6259919.
- ↑ Duncan, K H; Bacon, J A; Weinsier, R L (May 1983). "The effects of high and low energy density diets on satiety, energy intake, and eating time of obese and nonobese subjects". The American Journal of Clinical Nutrition. 37 (5). The American Society for Clinical Nutrition, Inc: 763–767. doi:10.1093/ajcn/37.5.763. PMID 6303104.
- ↑ Rolls, B J (April 1995). "Carbohydrates, fats, and satiety". The American Journal of Clinical Nutrition. 61 (4). The American Society for Clinical Nutrition, Inc: 960S–967S. doi: 10.1093/ajcn/61.4.960S . PMID 7900695.
- ↑ AJ, Hill; SR, Peikin; CA, Ryan; JE, Blundell (1990). "Oral Administration of Proteinase Inhibitor II From Potatoes Reduces Energy Intake in Man". Physiology & Behavior. 48 (2): 241–6. doi:10.1016/0031-9384(90)90307-p. PMID 2255726.
- ↑ S, Komarnytsky; A, Cook; I, Raskin (2011). "Potato Protease Inhibitors Inhibit Food Intake and Increase Circulating Cholecystokinin Levels by a Trypsin-Dependent Mechanism". International Journal of Obesity. 35 (2): 236–43. doi:10.1038/ijo.2010.192. PMC 3033477 . PMID 20820171.
- ↑ Holt, S. H.; Miller, J. C.; Petocz, P.; Farmakalidis, E. (Sep 1995). "A satiety index of common foods" (PDF). European Journal of Clinical Nutrition. 49 (9): 675–690. PMID 7498104.
- 1 2 Bekelman, Traci A.; Santamaría-Ulloa, Carolina; Dufour, Darna L.; Marín-Arias, Lilliam; Dengo, Ana Laura (2017-05-06). "Using the protein leverage hypothesis to understand socioeconomic variation in obesity". American Journal of Human Biology. 29 (3): e22953. doi:10.1002/ajhb.22953. ISSN 1520-6300. PMID 28121382.
- ↑ Maersk, M; Belza, A; Holst, J J; Fenger-Grøn, M; Pedersen, S B; Astrup, A; Richelsen, B (2012). "Satiety scores and satiety hormone response after sucrose-sweetened soft drink compared with isocaloric semi-skimmed milk and with non-caloric soft drink: a controlled trial" (PDF). European Journal of Clinical Nutrition. 66 (4): 523–529. doi: 10.1038/ejcn.2011.223 . ISSN 0954-3007 . Retrieved 15 Dec 2024.
- ↑ Westerterp-Plantenga, Margriet S; Verwegen, Christianne RT (1999). "The appetizing effect of an apéritif in overweight and normal-weight humans" (PDF). The American Journal of Clinical Nutrition. 69 (2): 205–212. doi: 10.1093/ajcn/69.2.205 . Retrieved 15 December 2024.
- ↑ Flood-Obbagy, Julie E.; Rolls, Barbara J. (2009). "The effect of fruit in different forms on energy intake and satiety at a meal". Appetite. 52 (2): 416–422. doi: 10.1016/j.appet.2008.12.001 . PMC 2664987 . PMID 19110020 . Retrieved 15 December 2024.
- 1 2 3 Holt, Susanne H.A.; Brand-Miller, Janette Cecile; Petocz, Peter; Farmakalidis, E. (September 1995). "A satiety index of common foods". European Journal of Clinical Nutrition. 49 (9): 675–690. PMID 7498104.
- 1 2 Holt, Susanne H.A.; Brand-Miller, Janette Cecile; Petocz, Peter (November 1997). "An insulin index of foods: the insulin demand generated by 1000-kJ portions of common foods" (PDF). American Journal of Clinical Nutrition. 66 (5): 1264–76. doi: 10.1093/ajcn/66.5.1264 . PMID 9356547.
- ↑ Rye bread containing 47% kibbled rye, Holt et al.
