Reflect on what you learned from Chapter 11: Nutrition, Exercise,…

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Reflect on what you learned from Chapter 11: Nutrition, Exercise,…

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Reflect on what you learned from Chapter 11: Nutrition, Exercise, and Sports by (WARDLAW’S Perspectives in NUTRITION A Functional Approach Third Edition Carol Byrd-Bredbenner, Jacqueline Berning, Danita Kelley, Jaclyn M.
Abbott © 2022 McGraw Hill, LLC. All rights reserved.), specifically about fitness and fueling exercise. Based off what you read, create an initial post using the following questions as prompts:

  • How would you use what you learned in this chapter and apply it to yourself?
  • Would you start exercising?
  • What would you do?
  • How would you do it?
  • Where?
  • Would you change how you fuel your workouts?
  • How would you change your fueling routine?

Thank you!

Help asap please. Instructions Step 1: Submit your original post In…

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Help asap please. Instructions Step 1: Submit your original post In…

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Help asap please

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Instructions Step 1: Submit your original post In your original posting, identify one main meatless entree (meal) that you love to eat. Then answer these questions: 0 What vegetarian category does this entree meet? o Is the entree you chose more or less expensive to make than a meat dish? 0 In what ways do you consider this food healthy or not healthy? NOTE: An "en tree " is a meal (such as for dinner). Please do not talk about common side-dishes (such as vegetables), or breakfast or snack items. En tree’s need to have a combination of macronutrients. @’ examifi: plain rice is not an entree. Ho we vet; rice and beans [5 considered an en tree (meal). Also in your original posting, answer the following questions: 0 What are the possible benefits of a vegetarian diet? 0 What are the possible negative effects of a vegetarian diet? 

Name the monomers for all the macromolecules in Test Tubes 1-5 in Je experiment.

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Question 3 (5 points) Name the monomers for all the…

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Question 3 (5 points) Name the monomers for all the macromolecules in Test Tubes 1-5 in Je experiment. lodine Benedict’s Sudan IV Biuret’s Test Tube (Lugol’s reagent indicator reagent solution) Deep 1 Blue Pink Blue purple 12 Blue Light brown Pink Blue 3 Blue Light brown Pink Purple 4 Yellow Light brown Pink Blue 5 Blue Light brown Red Blue 
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Question 4 (1 point} Name and describe the chemical reaction that took place to form the all the biological molecules from their monomers in Test Tube 1—5. F"; hydrolysis reaction ‘\___.I J i T} condensation or dehydration synthesis \ Question 5 (1 point} Name and describe the chemical reaction that took will break clown all the biological molecules in Test Tube 1—5. F"; condensation or dehydration synthesis \___./ F"; hydrolysis reaction \___./ Question 6 (1 point} Name the specific monomers in the disaccharide maltose. fix 
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Question 7′ {1 point} Egg whites are protein and are very healthy.r to eat. Jenny believes that there is a glycosidic linkage between the monomers of a protein. Do you believe she is correct? if) True (“i—:1: False \ Question 8 (1 point} Jenny is getting hungry,»F and wants a quick snack . After washing her hands and going to the cafeteria, she grabs a bag of chips. On the label she reads that there are ‘5g of saturated fats’ in the portion of chips she is eating. As she munches away, she wonders how fats are made and what the term saturated fats means. Help her answer how fats are made and what the term saturated fats means by using diagrams. Select the saturated fat. 
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Question 8 [1 point) Jenny is getting hungry and wants a quick snack . After washing her hands and going to the cafeteria, she grabs a bag of chips. On the label she reads that there are ‘5g of saturated fats’ in the portion of chips she is eating. As she munches away, she wonders how fats are made and what the term saturated fats means. Help her answer how fats are made and what the term saturated fats means by using diagrams. Select the saturated fat. F” cs??*.”lll*l"l"l’l kc”) Ill ‘6’ C- C’C-C-C-C-C-C-C-H H-"—O I I I I I I I I I H H H H H H H H H H H H H H H H H H Ck I I I I I I I I I ,C’C’C-C’C-C-C’C’C’C’H H- —o I I I I I I I I I H H H H H H H H H H H H H H H the l: l; 1′: l; E: l: 5’s; “mg—0′ I I I I I "C’a I ,5, I H H H H H {050′ H o? I," ‘1,- image source 
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O H HH HH HH HH HH HH HH H "-C-C-C-C-C-C-C-C-C-C-C-C-C-C-C-H H-C- H HH HH HH HH HH HH HH O H HH HH HH HH HH HH HH H-a-orG-C-C-C-c-c-c-c-c-d-d-c-c-c-c-C-H H HH HH HH HH HH HH HH H HH HH HH HH HH HH HH H-c-orCC-C-C-c-c-c-c-d-d-c-c-c-c-c-C-H H HH HH HH HH HH HH HH H image source Question 9 (4 points) Jenny heads back to the lab and recalls learning that nucleic acids, like DNA are made from monomers that contain single and double rings. She walks to her computer to look up the names of the monomers and classify them into purines and pyrimidines. What did Jenny’s answer look like? Match the purines and pyrimidines. thymine 
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It is time for Jenny to go to her next class. Before she leaves, she finishes cleaning up and completes the last question on her assignment. What do you think she answered for the following question? The element that is found in all the biological solutions you tested today is: phosphorus carbon O lithium sulphur 

Client 24-hr Recall Assessment Form

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Client 24-hr Recall Assessment Form Name Arush TOBE LISTS FOR Date:… Subscribe to view answer Related Answered Questions 1 of 2 Question Answered step-by-step Asked by MinisterKookaburaMaster676 attachment1.png Image transcription text Client 24-hr Recall Assessment Form Name Arush TOBE LISTS FOR Date: 9/19 Day of Week: Tuesday Typical/ Usual Day: Yes / No FOUR DIABETES Record food and beverages your client consumed yesterday. If yesterday’s intake was not typical, then use a typical weekday as a reference. Time Food and Drink Consumed Amount Starches Fruit Veg Other Milk Meat Fats Etoh Cho 7:30 am Black tea-no additions 2 cups 10 am Ritz peanut butter crackers 6 sandwich-style 2 2 8:30 am Bottle of coke 20 ounce 2.5 Noon Crispy chicken sandwich on a 3 2 3.5 bun, lettuce, tomato, and spread French fries Large Order 4.5 Bottle of coke 20 ounces 2.5 3 pm Black tea-no additions 2 cups Dates 6 small 2 8 pm Naan 4 (3 1/4 inch squares 4 White rice, steamed 2 cups 6 Saag chicken (pieces of chicken, 3 ounces chicken; 1/2 3 4 spinach, in a cream sauce) cup spinach; ‘4 cup heavy cream Dal Tarka (curried lentils with 3/4 cup cooked lentils; 1.5 1 spice) 4 Tbsp curry sauce 1 Lassi 2/3 cup plain nonfat 2 1 1; 0.5 yogurt; 1/2 cup whole milk; 1 cup mangoes; 3 tsps sugar totals 22 4 1 6 1.5 5 14.5 Total Kcals 1760 240 25 285 180 315 507.5 Total Cho (g) 330 240 5 540 18 Total Pro (g) 66 2 12 35 Total Fat (g) 22 8 19 72.5 Total Kcals 3,312.5 Total Fat 121.5grams Total Carbohydrate 1,133 grams Total Protein 115 grams Show less

List 4 or 5 questions that you have concerning nutrition. Respond to at least one question from another student.

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Please I need help with this assignment, at live five sentence….

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Please I need help with this assignment, at live five sentence.

Discussion Topic 1

List 4 or 5 questions that you have concerning nutrition. Respond to at least one question from another student.

Before taking nutrition class, I had been having some trouble figuring out what to eat. And I have tons of questions to ask, and I hope I find great answers.

My first question is, how do I know what type of vitamin to take? Because I do not want to take just any supplements or vitamins, I am scared to take just anything.

Secondly, What kind of sleeping habit can I incorporate into my routine? because I find it hard to sleep at night and even during the day, and I definitely need a solution to that.

Thirdly, how can I start a positive and strict diet plan? and how can I make it a part of my daily routine? I tried some time ago, but I ended up eating junk food.

Fourthly, What type of simple indoor workout can I add to my daily workouts, and what can I do to stay consistent? I am too lazy sometimes.

Finally, I do make my own protein smoothie every day with berries, peanut butter, 2% low-fat milk with 15% protein in it, oats, and 15 g of protein yogurt. I just wanted to know if that is actually okay or if there is a particular ingredient I need to remove or add.

Use discussion one to answer discussion five.

Discussion Topic 5

Reflect back to Discussion Topic 1. Respond to the questions that you listed. How has the information provided during this course helped you to respond differently to the questions? Do you have additional questions now concerning nutrition?

 

Do you tend to listen to your internal cues (hunger, satiation,…

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1. Do you tend to listen to your internal cues (hunger, satiation,…

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NUTRITION

NUTRITION -300

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1. Do you tend to listen to your internal cues (hunger, satiation, satiety) or your external cues (appetite)? Please explain.

2. What, if any, factors drive you to overeat (environment, time of day, social and emotional factors, etc.).

3. What behavior modification techniques can be used to help with obstacles that drive overeating? Explain.

Personal Diet Analysis Project Assessing Vitamin and Mineral intake…

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Personal Diet Analysis Project Assessing Vitamin and Mineral intake…

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Personal Diet Analysis Project

Assessing Vitamin and Mineral intake

 

For this worksheet, you will use your Intake vs Goals report and your MyPlate Analysis report. Based on those reports, complete the following questions for any vitamin or mineral that is listed as “Under” on your Nutrients report, and answer the remaining questions.

From the Intake vs. Goals report. Use the “Intake” column: 

Calories Consumed 1227.472kcal

Sugar (g) 67.35

Fiber Intake (g)16.376

Folate Intake (µg) 88.42

Calcium Intake (mg) 644.777

Iron Intake (mg) 3.817

Sodium Intake (mg) 1,806.878

From Macronutrient, ranges report.  Use the farthest right column that shows the actual intake as a percentage:

Percent of Calories from Carbohydrate 48.828%

Percent of Calories from Protein 19.214%

Percent of Calories from Fat 32%

From the Fat Breakdown report.  Use the farthest right column that shows the percentage.

Percent of Calories from Saturated Fat 8.713%

Percent of Calories from Monounsaturated Fat 3.507%

From the Myplate Analysis report.  Use the “Actual” column.

Servings of Fruit 1.721 cup

Servings of Vegetables 0.527 cup

Servings of Grains 2.269 oz.

 

My plat

Your results are based on a 2001 calorie pattern

Make Half Your Grains Whole! Aim for at least 3.0 oz. eq. whole grains

Vary Your Veggies! Aim for this much every week

Dark Green Vegetables = 1.5 cups weekly

Orange Vegetables = 5.5 cups weekly

Dry Beans & Peas = 1.5 cups weekly

Starchy Vegetables = 5 cups weekly

Other Vegetables = 4 cups weekly

Oils: Aim for 6 teaspoons of oil (https://www.myplate.gov/eat-healthy/more-key-topics) a day.

Go Lean with Protein! Aim for this much every week:

Seafood = 8 oz weekly

Meat, Poultry & Eggs = 26 oz weekly

Nuts, Seeds & Soy Products = 4 oz weekly

09/05/2023 09/07/2023

Goal * Actual % Goal

Grains

6.0 oz. eq.

2.269 oz. eq. 37.822 %

Vegetables

(

2.5 cup eq. tips (https://www.myplate.gov/tipsheet/

vary-your-veggies) 0.527 cup eq. 21.066 %

Fruits

2.0 cup

1.721 cup eq. 86.037 %

Dairy

3.0 cup

move-low-fat-or-fat-freedairy)

1.667 cup eq. 55.556 %

Protein Foods

5.5 oz. eq.

1.833 oz. eq. 33.333 %

Empty Calories 258.0 kcal 303.057 kcal 117.464 %

 

 

Nutrient Deficiency Symptoms (list 2) Good Food Sources (list 3)
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Nutrient Deficiency Symptoms (list 2) Good Food Sources (list 3)
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•   Extra Vitamin and Mineral Sheet

 

Nutrient Deficiency Symptoms (list 2) Good Food Sources (list 3)
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Nutrient Deficiency Symptoms (list 2) Good Food Sources (list 3)
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Nutrient Deficiency Symptoms (list 2) Good Food Sources (list 3)
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Nutrient Deficiency Symptoms (list 2) Good Food Sources (list 3)
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Nutrient Deficiency Symptoms (list 2) Good Food Sources (list 3)
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Nutrient Deficiency Symptoms (list 2) Good Food Sources (list 3)
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Nutrient Deficiency Symptoms (list 2) Good Food Sources (list 3)
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  1. Look at your MyPlate Analysis report.  What food groups were you deficient in (just consider the general food group, not the sub-groups), if any?
  2. Look at the foods you listed in the “good food sources” columns in the tables above. Which would you be willing to add to your diet to help meet the recommendations for the food groups listed in question 1?
  3. What is the major health risk associated with a high salt diet?
  4. Was your sodium intake classified as “over?”
  5. If over, list three foods from your 3-day intake that may have contributed to the excess:

What is Alcohol intake & Fetal Alcohol Syndrome

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What is Alcohol intake & Fetal Alcohol Syndrome  1….

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What is Alcohol intake & Fetal Alcohol Syndrome

1. Introduction paragraph,  and summary  what is to come.

2.  mention two paragraphs that each highlight one point of learned content. Each paragraph should         briefly discuss details about the content of video or  the article  you are reading.

3.   summary paragraph.  Wrap up here  with one synopsis paragraph to discuss & end the written               details  of  the paper.

4. mention  one paragraph  and gives opinion or thoughts on this information.

5. references

H: 510 W: 2201b Male 55 years BM2 ? BMR ? IBW ? 1. Body fat ? How…

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BSC

BSC-1010

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H: 510 W: 2201b Male 55 years BM2 ? BMR ? IBW ? 1. Body fat ? How many extra weight?

how long hot food can be kept out before it is discarded due to…

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1. how long hot food can be kept out before it is discarded due to concerns about food safety

2. List “3” old fashioned methods to increase food shelf life. For example one of the earliest way humans extended shelf life was by food dehydration. example – Beef jerky

3. List “3” NEW fashioned methods to increase food shelf life. These processes must be developed in last 75-100 years or less.

4. List any “2” major food pathogens and how they cause food poisoning?

5. How long hot foods can sit out on a buffet table before they are not safe to eat?

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