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- https://med.libretexts.org/Courses/University_of_South_Carolina_Upstate/Nursing_Fundamentals_(OpenRN)/13%3A_Nutrition/13.02%3A_Nutrition_Basic_ConceptsAs chyme is moved out of the stomach and into the duodenum of the small intestine, it is mixed with bile from the gallbladder and pancreatic enzymes from the pancreas for further digestion. Villi incr...As chyme is moved out of the stomach and into the duodenum of the small intestine, it is mixed with bile from the gallbladder and pancreatic enzymes from the pancreas for further digestion. Villi increase the surface area of the small intestine and allow nutrients, such as protein, carbohydrates, fat, vitamins, and minerals, to absorb through the intestinal wall and into the bloodstream.
- https://med.libretexts.org/Bookshelves/Nursing/Nursing_Fundamentals_(OpenRN)/14%3A_Nutrition/14.02%3A_Nutrition_Basic_ConceptsAs chyme is moved out of the stomach and into the duodenum of the small intestine, it is mixed with bile from the gallbladder and pancreatic enzymes from the pancreas for further digestion. Villi incr...As chyme is moved out of the stomach and into the duodenum of the small intestine, it is mixed with bile from the gallbladder and pancreatic enzymes from the pancreas for further digestion. Villi increase the surface area of the small intestine and allow nutrients, such as protein, carbohydrates, fat, vitamins, and minerals, to absorb through the intestinal wall and into the bloodstream.
- https://med.libretexts.org/Bookshelves/Nutrition/Principles_of_Nutritional_Assessment_3e_(Gibson_et_al.)/07%3A_Dietary_guidelines_and_quality_(Chapter_8c)/7.06%3A_Dietary_Approaches_to_Stop_Hypertension_scoresThis page discusses the DASH diet, aimed at lowering blood pressure through increased consumption of fruits, vegetables, and low-fat dairy, while limiting red meat and sugar. It was first tested in a ...This page discusses the DASH diet, aimed at lowering blood pressure through increased consumption of fruits, vegetables, and low-fat dairy, while limiting red meat and sugar. It was first tested in a 1994 trial showing notable blood pressure reductions and later studies linked its adherence to reduced risks of various diseases.
- https://med.libretexts.org/Bookshelves/Nutrition/Principles_of_Nutritional_Assessment_3e_(Gibson_et_al.)/26%3A_Magnesium_(Chapter_23c)/26.05%3A_Food_sources_and_dietary_Intakes_(23c.5)This page explains that foods of plant origin contribute about 50% of adults' magnesium intake, with meats at 14-16% and dairy at 34%. Rich magnesium sources are whole grains, nuts, pulses, leafy gree...This page explains that foods of plant origin contribute about 50% of adults' magnesium intake, with meats at 14-16% and dairy at 34%. Rich magnesium sources are whole grains, nuts, pulses, leafy greens, and dark chocolate, while cheese, meats, and most seafood provide intermediate levels. Refined grains are low in magnesium.
- https://med.libretexts.org/Bookshelves/Nutrition/Principles_of_Nutritional_Assessment_3e_(Gibson_et_al.)/07%3A_Dietary_guidelines_and_quality_(Chapter_8c)/7.04%3A_Alternate_Healthy_Eating_Index_(8c.4)This page discusses the Alternate Healthy Eating Index (AHEI), created by McCullough et al., which evaluates dietary adherence related to non-communicable diseases (NCDs). It prioritizes whole grains ...This page discusses the Alternate Healthy Eating Index (AHEI), created by McCullough et al., which evaluates dietary adherence related to non-communicable diseases (NCDs). It prioritizes whole grains and lean proteins over red meats and incorporates a U-shaped scoring system for components like sugar-sweetened beverages and alcohol.
- https://med.libretexts.org/Bookshelves/Nutrition/Principles_of_Nutritional_Assessment_3e_(Gibson_et_al.)/25%3A_Phosphorus_(Chapter_23b)/25.05%3A_Food_sources_and_dietary_IntakesThis page discusses the contribution of various food sources to magnesium intake in adults. Plant-based foods provide about 50% of magnesium, while meats and dairy contribute 14-16% and 34%, respectiv...This page discusses the contribution of various food sources to magnesium intake in adults. Plant-based foods provide about 50% of magnesium, while meats and dairy contribute 14-16% and 34%, respectively. Key sources of magnesium are whole grains, nuts, pulses, green leafy vegetables, and dark chocolate, while refined grains have low magnesium content.
