Nutrient Digestion

When alcohol is substituted for carbohydrates, calorie for calorie, subjects lead to lose weight and they derive less energy from the alcohol than they would from an amount of f are with the same(p) calorie content. It is non amply understood how alcohol is converted to energy, but several mechanisms adopt been proposed. Chronic drinking triggers an inefficient system for alcohol metamorphosis cognize as the microsomal ethanol-oxidizing system, and much of the energy it produces is muddled as heat instead of being used to write out the body with energy.

Because of its negative effects on other nutritional usance, and the fact that it does non supply energy in the same way, or as effectively, as other carbohydrates, alcohol is not considered a nutritive.

1. Adequacy: The RDAs have been the benchmark of nutritional adequacy in the United States for more than 20 years, defining the levels of intake of essential nutrients that, on the basis of scientific knowledge, are judged by the Food and Nutrition Board to be adequate to act the known nutrient needs of practically all whole people (Barrett, 1998). A saucy measure, the DRI has been instituted, which will include levels that burn help prevent cardiovascular disease, osteoporosis, certain cancers, and other diseases known to be diet-related. Paying attention to RDAs and DRIs will help in making sure that sufficient nutrients are taken in to supply the body's needs.

2. Balance: A balanced diet includes food fr

Alcohol alert. (2000). Retrieved 1 October, 2004 from:

hypertext transfer protocol://www.pueblo.gsa.gov/cic_text/food/usingdietguide/aim.htm

5. Mode balancen: When making a diet mean, everything should be considered in moderation. Extremes of any component are not healthy. zilch should be left out, but nothing should be range in excess. Balance should be the goal.

Barrett, S. (1998).

Dietary Reference Intakes (DRIs) - new guidelines for calcium and related nutrients. Retrieved 1 October, 2004 from:

Dietary Guidelines for Americans. (2004). Retrieved 1 October, 2004 from:

4. nourishing density: The nutrient density of a food is the ratio of nutrients to calories it contains (Nutrient, 2004). It is sometimes referred to as the nutrient-calorie benefit ratio (NCBR). Foods that supply solid amounts of one or more nutrients compared to the number of calories they supply are called nutrient big(p). For example, eggs have a high nutrient density because they provide excellent protein per large egg (10 to 13 percent of the DRV) and a wide range of vitamins and minerals in likeness to the calorie count - 75 calories per large egg. Nutrient dense foods should be included in a diet plan because they provide excellent nutrition for few calories, but they should not be in excessive amounts (as in diets such as the Atkins Diet) because too much protein can overload the kidneys and damage them.

Calories unagitated count. (2004). Retrieved 1 October, 2004 from:

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