Dietary Sucrose
Sucrose present in the diet. It is added to food and drinks as a sweetener.
Sucrose
A nonreducing disaccharide composed of GLUCOSE and FRUCTOSE linked via their anomeric carbons. It is obtained commercially from SUGARCANE, sugar beet (BETA VULGARIS), and other plants and used extensively as a food and a sweetener.
Dietary Carbohydrates
Carbohydrates present in food comprising digestible sugars and starches and indigestible cellulose and other dietary fibers. The former are the major source of energy. The sugars are in beet and cane sugar, fruits, honey, sweet corn, corn syrup, milk and milk products, etc.; the starches are in cereal grains, legumes (FABACEAE), tubers, etc. (From Claudio & Lagua, Nutrition and Diet Therapy Dictionary, 3d ed, p32, p277)
Oligo-1,6-Glucosidase
An enzyme that catalyzes the endohydrolysis of 1,6-alpha-glucosidic linkages in isomaltose and dextrins produced from starch and glycogen by ALPHA-AMYLASES. EC 3.2.1.10.
Sucrase
Starch
Jejunum
Dietary Fats
Dietary Proteins
Diet
Regular course of eating and drinking adopted by a person or animal.
Dietary Fiber
Dietary Supplements
Products in capsule, tablet or liquid form that provide dietary ingredients, and that are intended to be taken by mouth to increase the intake of nutrients. Dietary supplements can include macronutrients, such as proteins, carbohydrates, and fats; and/or MICRONUTRIENTS, such as VITAMINS; MINERALS; and PHYTOCHEMICALS.
Calcium, Dietary
Sodium, Dietary
Food Habits
Acquired or learned food preferences.
Iron, Dietary
Body Weight
Sweetening Agents
Centrifugation, Density Gradient
Fructose
Diet Surveys
Systematic collections of factual data pertaining to the diet of a human population within a given geographic area.
Recommended Dietary Allowances
The amounts of various substances in the diet recommended by governmental guidelines as needed to sustain healthy life.
Liver
Taste
Fatty Acids
Organic, monobasic acids derived from hydrocarbons by the equivalent of oxidation of a methyl group to an alcohol, aldehyde, and then acid. Fatty acids are saturated and unsaturated (FATTY ACIDS, UNSATURATED). (Grant & Hackh's Chemical Dictionary, 5th ed)
beta-Fructofuranosidase
A glycoside hydrolase found primarily in PLANTS and YEASTS. It has specificity for beta-D-fructofuranosides such as SUCROSE.
Glucosyltransferases
Nutrition Policy
Guidelines and objectives pertaining to food supply and nutrition including recommendations for healthy diet.
Random Allocation
Nutrition Assessment
Cholesterol
Fish Oils
Oils high in unsaturated fats extracted from the bodies of fish or fish parts, especially the LIVER. Those from the liver are usually high in VITAMIN A. The oils are used as DIETARY SUPPLEMENTS. They are also used in soaps and detergents and as protective coatings.
Weight Gain
Increase in BODY WEIGHT over existing weight.
Cereals
Seeds from grasses (POACEAE) which are important in the diet.