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Ultra-Processed Foods: Nutrition, Health Effects, and Dietary Guidelines
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Fiber and Phytochemicals
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03:34
Non-nutritive Foods
Bruce Bryan
322
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01:17
Fiber and Phytochemicals Example 1
Bruce Bryan
234
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6
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Dietary Guidelines for Americans
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04:35
Dietary Guidelines for Americans
Bruce Bryan
287
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3
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01:58
Dietary Guidelines for Americans Example 1
Bruce Bryan
169
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2
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Guided course
04:50
USDA Dietary Patterns
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Cardiovascular Disease
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02:35
Introduction to Cardiovascular Disease
Bruce Bryan
115
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Guided course
05:21
Abnormal Levels of Blood Lipids Contribute to CVD
Bruce Bryan
124
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Guided course
04:39
Cardiovascular Disease Example 1
Bruce Bryan
101
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Healthy Weight
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05:02
Weight and Health
Bruce Bryan
135
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Guided course
02:34
Healthy Weight Example 1
Bruce Bryan
91
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5
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Diabetes
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02:31
What is Diabetes Mellitus
Bruce Bryan
143
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Guided course
02:25
What is Type I Diabetes?
Bruce Bryan
131
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03:27
What is Type II Diabetes?
Bruce Bryan
114
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Energy in Food
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04:10
Defining Calories
Bruce Bryan
313
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13
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Guided course
03:18
Calculating Calories in Food
Bruce Bryan
282
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Guided course
04:06
Energy in Food Example 1
Bruce Bryan
228
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5
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Macronutrients
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06:10
Carbohydrates, Lipids, & Protein
Bruce Bryan
527
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8
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Guided course
02:38
Macronutrients Example 1
Bruce Bryan
322
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7
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Carbohydrate Digestion
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04:58
Most Carbohydrate Digestion Occurs in Our Small Intestine
Bruce Bryan
246
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Guided course
02:23
Carbohydrate Digestion Example 1
Bruce Bryan
119
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03:50
How the Body Manages & Stores Glucose
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Introduction to Lipids
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02:47
Introduction to Lipids
Bruce Bryan
358
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19
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02:30
Introduction to Lipids Example 1
Bruce Bryan
231
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11
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Guided course
02:55
Triglycerides
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Dietary Guidelines for Lipids
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02:31
Be Aware of Hidden Fats
Bruce Bryan
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04:37
Recommended Dietary Guidelines: Lipids
Bruce Bryan
106
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Guided course
01:43
Dietary Guidelines for Lipids Example 1
Bruce Bryan
84
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Introduction to Proteins
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02:08
What are Proteins?
Bruce Bryan
199
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Food Labels
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05:46
Food Labels
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01:38
Food Labels Example 1
Bruce Bryan
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05:36
Food Label Claims
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