Nutritional planning involves balancing macronutrients, understanding calorie formulas, and identifying the functional properties of whole foods to manage weight and chronic conditions effectively.
You may wish to take many different vitamins and minerals in the form of supplements. Some multivitamins contain both folic acid and calcium. There's no reason that you shouldn't take these two micronutrients at the same time, and both can benefit you -- particularly if you're a female of reproductive age or pregnant.
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Many different calcium supplements are available over-the-counter at health food stores and drug stores. You can use these to ensure that you're getting plenty of calcium, which is an important component of the skeletal system.
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H2O2, also called hydrogen peroxide, is a strong chemical oxidizing agent. It's very useful in many common household applications, but it's also a poison, and can be quite harmful if swallowed.
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Sodium carbonate is a household chemical with a variety of different uses. Its chemical formula, Na2CO3, is similar to that of baking soda, NaHCO3. But baking soda is a nontoxic chemical commonly used in food preparation, while sodium carbonate is toxic and should not be consumed.
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Sodium nitrate and sodium nitrite are two food preservatives with very similar chemical formulas, but different properties in the body. Sodium nitrate, with the formula NaNO3, helps prevent bacterial colonization of foods. Sodium nitrite, with the formula NaNO2, is a strong oxidizing agent used as a meat preservative.
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The energy content of a food is a measure of how many calories the food contains. Your body needs a certain number of calories each day -- the required amount varies with your age, gender, weight status and activity level -- to maintain itself.
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Glutamic acid and glutamate are the chemical names for two very similar substances. You consume glutamate when you take in protein -- glutamate is a constituent of protein -- or when you eat food that contains monosodium glutamate. Because of the similarities between the chemicals, scientists often call glutamate "
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If youโre one of the many adults who canโt consume dairy products because you struggle with lactose intolerance, you can consume lactose-free milk and dairy without difficulty.
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In recent decades, the general public has become interested in health-related topics and methods for maintaining and improving health. In response to this, there is an increasingly wide variety of supplements available for purchase at health food and drug stores.
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Lactose and sucrose are both common kinds of sugar that feature prominently in the typical American diet. Though chemically similar in many regards, your body digests them differently, using different digestive enzymes. They also have different sources in food.
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Proponents claim that supplemental papaya enzymes offers several health benefits, from aiding in weight loss to reducing symptoms of digestive discomfort and acid reflux.
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Sodium carbonate and sodium bicarbonate have similar-sounding names and many chemical similarities, but they're used very differently. Sodium carbonate has household and industrial applications but is used very rarely in food and cooking.
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The pH of water is a measure of its acidity, and the Environmental Protection Agency (EPA) maintains strict standards for appropriate pH levels in drinking water.
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Digestion is simultaneously a complicated process and a relatively simple one. Chemically, it's quite simple -- it involves breaking the large nutrient compounds in your food down into small nutrient compounds that you can absorb. Logistically, however, this is quite complex.
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Lactose is milk sugar--it's much less sweet than table sugar, and occurs naturally in milk and other dairy products. While you can certainly burn the chemical components of lactose for energy, it doesn't serve unique cellular functions--you can burn other carbohydrates instead with no ill effect whatsoever.
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There are many common misconceptions regarding the enzymes in your food -- whether they're useful to you and what affects them. In very simple terms, freezing doesn't kill enzymes in food for two reasons. First, they're not alive, so they can't be killed. Second, freezing doesn't permanently affect enzyme structure.
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There's a common misconception that microwaved food is bad for you, either because microwaving destroys nutrients or because the microwaves themselves somehow render the food unhealthy.
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There are a number of myths and misconceptions regarding prenatal vitamins and their effects on women who aren't pregnant. For instance, there's no truth to the claim that prenatal vitamins can help regulate your period. Your period depends on hormones released by various body organs, not on vitamins you take.
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Lactose is milk sugar; you consume it any time you drink milk or eat dairy products. To absorb its components and use them for energy, you digest it with lactase, an enzyme produced by your digestive tract. Lactase reacts with lactose, splitting it into two smaller sugar molecules that you can absorb.
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Poly-Vi-Sol is a vitamin and mineral supplement in drop form made by Enfamil, a company that also makes formula for infants.
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