Nutrition 171

Course overview

Hour 1 *Identify behaviors associated with artificial sweeteners. *Examine the main artificial sweeteners used in the United States. *Determine why artificial sweeteners are used in the food industry. *Summarize the general risks associated with artificial sweeteners. *Evaluate the benefits and risks of Neotame and Advantame. Hour 2 *Identify the benefits and risks of Saccharin. *Discover the benefits and risks of Acesulfame potassium. *Summarize the benefits and risks of Sucralose. *Differentiate Aspartame benefits and risks. *Critique the current research on artificial sweeteners and cancer risk. *Explain the effect of artificial sweeteners on the gastrointestinal environment. *Interpret the research on artificial sweeteners and blood sugar. Hour 3 *Distinguish between the negative and positive effects on obesity, weight control and artificial sweeteners. *Identify the natural sweeteners that are generally recognized as safe. *Evaluate the effectiveness and safety of Stevia. *Determine the effectiveness and safety of Luo han guo (Swingle fruit or monk fruit extract). *Analyze the effectiveness and safety of Thaumatin.