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20.06.2014
MECKids is the Internet's largest fitness and health community that's just for kids and teenagers. Our mission is to help students of all ages take control of their own fitness and health choices, build healthy habits, and become a part of a welcoming and safe online community. The glycemic index,(GI) provides a measure of how quickly blood sugar levels rise after eating a particular type of food. Processing: Grains that have been milled and refined—removing the bran and the germ—have a higher glycemic index than whole grains.
Diets rich in high-glycemic-index foods, which cause quick and strong increases in blood sugar levels, have been linked to an increased risk for diabetes, heart disease, and overweight, and there is preliminary work linking high-glycemic diets to age-related macular degeneration, ovulatory infertility, and colorectal cancer.
Recipes, healthy eating habits, new sources of food and what to look for in our diet that could prevent us from reaching our goal of living healthy. About the authorjughandleI believe that it in order to do anything in life you MUST understand how it works.
The foods and drinks we consume have an important effect on our physical and mental wellbeing – for better or for worse. The Guidelines are based on the best available scientific evidence about food and nutrition. There are five main guidelines (below), plus specific advice about the types and amounts of food and drinks to consume, and those to limit, for a balanced diet that meets our energy and nutrient requirements. The Australian Dietary Guidelines 2013 provide specific recommendations on the amount of food to consume from each food group each day, for a balanced diet.
Consuming the recommend amounts will provide you with adequate energy (kilojoules) and nutrients (vitamins, minerals, etc) for your age and gender. For example we combine bread, cheese and salad to make a sandwich, and we can combine chicken, vegetables and rice to make a stir fry.
Plus, choose water as your main drink; and include small amounts of unsaturated fats, oils and spreads.
Discretionary choices can be enjoyed occasionally as part of a balanced diet, but only in small amounts. The revised Australian Dietary Guidelines were released in February 2013, with an increased focus on foods and food groups, instead of nutrients, making them more user-friendly.
The recommended number of serves to consume from the milk, yoghurt, cheese and alternatives food group has slightly decreased for children under 9 years, and slightly increased for people over this age. The recommended number of serves to consume from the grain (cereal) foods has generally decreased for most age groups (except for pregnant and breastfeeding women). A daily allowance for unsaturated fats, oils and spreads has been included for people over 2 years old.
The Australian Guide to Healthy Eating (below) accompanies the 2013 Australian Dietary Guidelines. It shows the five core food groups according to how much each contributes to a balanced diet. Ripe fruits and vegetables tend to have more sugar than unripe ones, and so tend to have a higher glycemic index. The more fat or acid a food or meal contains, the slower its carbohydrates are converted to sugar and absorbed into the bloodstream. Finely ground grain is more rapidly digested, and so has a higher glycemic index, than more coarsely ground grain. Foods with a low glycemic index have been shown to help control type 2 diabetes and improve weight loss. Found within plenty of kids foods (for some reason kids love eating food that is this specific yellow color and of course kids are the most susceptible to these toxins) The following contains this specific color dye: Mac and Cheese, lemon-lime Gatorade, captain crunch, mountain dew, certain pickles, certain flavored lemon ice pops, and even some one-a-day vitamins that are yellow in color, cosmetics, etc. Interesting to note is that the manufacturers dona€™t have to list that their product may decrease your fat soluble vitamin intake, because they have added the fat soluble vitamins to the food. Because our tongues adapt to this over time, we will generally start to stop being able to taste other foods that dona€™t contain high amounts of sugar (also high amounts of salt will destroy our taste buds over time).


They apply to all healthy Australians, as well as those with common health conditions such as being overweight. They also have an increased focus on the effect of food on health outcomes, in particular weight gain, heart disease and some cancers. It is a food selection guide which visually represents the proportion of the five food groups recommended for consumption each day.
It is based on the recommended food intakes for 19-50 years olds, but it is generally applicable to all ages 1–70. With contributions from an international panel of food technology authorities, Advances in Deep-Fat Frying of Foods provides straightforward background on the engineering aspects of deep-fat frying, discusses flavor acquisition during frying, and delineates novel frying technologies employed to make fried foods healthier. The glycemic index estimates how much each gram of available carbohydrate in a food raises a person’s blood glucose level following consumption of the food, relative to consumption of pure glucose.
The more fiber a food has, the less digestible carbohydrate, and so the less sugar it can deliver. Other studies, though, have found that the glycemic index has little effect on weight or health. Seed weed naturally produce free glutamic acid in the body, but it contains other natural chemicals in it to offset any negative effects. They do not apply to people who need special dietary advice for a medical condition, nor to the frail elderly. With the aid of numerous tables and illustrations, this concise reference examines changes in fried products both at the macroscopic and microscopic levels. The starch in potatoes, for example, is digested and absorbed into the bloodstream relatively quickly. This sort of flip-flop is part of the normal process of science, and it means that the true value of the glycemic index remains to be determined. This goes the same for all herbs, when one chemical is extracted from an herb; negative effects tend to happen since the other chemicals in the herb work synergistically offsetting any negative effects in our bodies. Also, after ingesting fructose 30% ends up as fat, opposed to glucose where none of it ends up as fat. It reviews heat and mass transfer and variations found in the physical properties of food during frying. In the meantime, eating whole grains, beans, fruits, and vegetables—all foods with a low glycemic index—is indisputably good for many aspects of health. The book discusses information about the rheological properties of batters and the effects of batters on product quality in addition to alternative techniques such as microwave and vacuum frying used to improve the nutritional aspects of fried foods. Foods with a score of 70 or higher are defined as having a high glycemic index; those with a score of 55 or below have a low glycemic index.
This is a reminder to always do your own research, especially for health information, and get your information from marketing advertisements since they sometimes skew the truth to their benefit and not yours. For some passing stools once in two or three days may be normal while for others passing stools every day is normal. The text also covers the formation of acrylamide – a potential carcinogen formed during frying – collects existing literature on this newly discovered health risk, and considers how to reduce it. Advances in Deep-Fat Frying of Foods demonstrates how to keep up with demand while ideally making fried foods healthier, tastier, and economically more viable. Some of the risk factors of constipation include:- Lack or inadequacy of fibres and fluids in diet. Fibres are included in fruit, vegetables and cereals Avoiding or delaying urge to pass stools Certain medications may lead to constipation as a side effect Mental ailments like anxiety disorders and depression Elderly over the age of 55. This is due to slow bowel movements, use of multiple medications as well as a relatively sedentary life.
Treatment for constipation is effective but it may take weeks before there is a regular bowel pattern. Diagnosis usually involves detailed history of the condition from the patient about the signs and symptoms.


Details of ignoring urges to pass stool and inadequacy of time and privacy for passing stools are also asked.
Lack of fluids and increased amount of red meats, processed meats and canned foods also leads to increased risk of constipation Details of medications and laxative use Several medications may cause constipation as a side effect.
Laxative abuse is also an important cause of constipation and needs to be detected while diagnosing constipation. If inflammatory bowel disease or bowel cancer is suspected a colonoscopy or sigmoidoscopy is advised. Previous history of sexual abuse, violence, trauma, fear or unusual attitude towards bowel motions, depression and eating disorders have to be ruled out or detected. Tests include Manometry for Hirschsprung’s disease and Electromyography for spastic pelvic floor dysfunction. Fibres are included in fruit, vegetables and cereals Avoiding or delaying urge to pass stools. Having limited privacy for passing stools and using a community toilet (in schools, hostels or dormitories etc.) could be a reason for exacerbation of constipation.
Some of the medications that may cause constipation as a side effect include aluminium containing antacids, antidepressants, antiepileptics, tranquillizers, opioids like codeine, morphine etc., antipsychotics used in schizophrenia and other mental health conditions, calcium and iron supplements, diuretics etc.
Psychiatric problems, such as ones that result from sexual abuse, violence or trauma may also lead to constipation in the short as well as long run.
Mental retardation, Down’s syndrome and other congenital conditions that lead to mental retardation are also associated with constipation.
Possible causes include lack of fluids in diet, lack of fibres, over feeding, malnutrition etc. Constantly intervening while the child is using the toilet interferes with passing stools and may lead to constipation. This leads to poor bowel habits when the child ignores the urge to pass stools and withholds the stools for fear of experiencing pain and discomfort.
They include:- Including enough fibres in diet - Fibres are available in fruits, vegetables, whole grain rice, whole wheat bread, whole wheat pasta, seeds, nuts, oats, pulses etc. Some bulking agents like wheat bran may be added to the diet to increase the bulk of the stools and facilitate passage Including enough fluids in diet - Fluids like water and fruit juices help prevent dehydration and help in softening the stools as well. Certain fluids like caffeine, alcohol and fizzy drinks are not good for bowel motions and excessive coffee or alcohol may precipitate constipation. Ideally around 150 minutes of moderate physical activity is recommended every week Developing good toilet habits - The urge to go to the toilet should not be ignored. They lead to formation of soft formed stools after a couple of days of use and ease the process of passing stools. Softening the stools help in their passage and prevents stool impaction or fecal impaction.
These agents take around 6 to 12 hours to work and should be used on short term basis only. They are also useful for clearing the bowel in patients who are to undergo surgery (especially abdominal surgery) or radiological investigations and imaging of the abdomen.
Gentle movement of the baby’s legs in a bicycle motion also helps the baby pass stools.
They may be given fibres in diet in the form of fruits like apples, apricots, pears, peaches, grapes, plums, bananas, raspberries, strawberries etc. Laxatives that are safe to use during pregnancy include the osmotic laxatives lactulose and macrogols.



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