Arizona State University Downtown Phoenix Campus Department of Exercise & Wellness Fall 2013 EXW 300 Foundations of Health Promotion and Wellness (Hybrid Course) Instructor: Laurie Black‚ PhD‚ CSCS Email: laurie.e.black@asu.edu Office Hours: By Appt Only Course Times and Locations Hybrid Course: Online Weekly In-Person: Fridays (See Specific Dates) 1:30-2:45p Course Description The course is designed for students who will work in the fields related to Health Promotion or Exercise
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www.chem.ucalgary. Kepos‚ P. (2008‚ April). Retrieved July 2010‚ from www.faqs.org: http://www.faqs.org/nutrition/Ca-De/Carbohydrates.html King‚ M. (2010‚ March 24). themedicalbiochemistrypage.org. Retrieved Aug 2010‚ from Digestion of dietary carbohydrates: http://themedicalbiochemistrypage.org/glycolysis.html McMurray‚ J. (1988). Organic Chemistry (2 ed.). Brooks/Cole. Skoog‚ S.‚ & Bharucha‚ A. (2004). Dietary fructose and gastrointestinal symptoms. American Journal of Gastroenterology ‚ 2046-50
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comforting yourself with food is so bad for you. Body Transition: So let’s begin. Main Idea I: First of all‚ comfort foods are foods that put people in better moods or make them feel better. • A comfort food usually consists of high sugar or carbohydrate content‚ like candy or chips. A typical comfort food should supply fullness or satisfaction after being consumed. Comfort foods may also trigger positive memories to make you feel better. • We all have our own comfort foods and they vary according
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Individual Food Intake For 3 Days Your name here September 6‚ 2012 University of Phoenix SCI 241 After using the food assessment tool at www.choosemyplate.gov I found that my daily intake of food was not sufficient for maintaining a healthy lifestyle. Many of my goals were not achieved or were overachieved. This assessment revealed an imbalance in my eating habits. Like many Americans I am on the run and constrained by time. Going to school and working fulltime often forces me to eat
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BIOL 1362-CARBOHYDRATE TUTORIAL 1. List the names and give the Fisher projection formulae and functions of three (3) biologically important monosaccharides in the cell. 2. In each of the above structures‚ indicate the chiral centres using an *. 3. Choose two (2) of the above and carry out cyclisation to achieve furanose and pyranose ring structures. 4. In the ring structures drawn in three (3)‚ indicate whether the structures are α or β. 5. How many chiral centres are present in D-fructose? Determine
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Lab Report Experiment #3 Chemical Aspects of Life The objective of the Reducing Sugar Test was to test if the substance has a reducing sugar in it by adding Benedict’s solution and heating it‚ there would be a color change if a reducing sugar is present‚ or it will remain blue (no reducing sugar). The objective of the Starch test was to test for starch in substances by using Iodine. The iodine will cause a substance to turn to a dark blue color if it is positive for starch. The objective for
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Macronutrient Distribution Ranges for adolescences‚ the Canadian diet should provide 45-65% of energy as carbohydrate‚ 20-35% of energy as fat‚ and 10-30% of energy as protein. After analyzing my daily intakes for three days‚ I am fairly satisfied with my daily intakes in comparison to the DRIs‚ being that my energy intake all fall within the recommended values with the averages 19% for protein‚ 61% for carbohydrate‚ and 20% for fat. I don’t
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looking for the next best thing‚ there are all kinds of fad diets out there that are consistently making outrageous promises to consumers. The latest in the fad diet trend is the “Low Carbohydrate/High Protein” diet. To break it down simply proteins are needed to help the body to grow and repair while carbohydrates provide energy. Both are needed in order for a person to remain healthy‚ which is why fad diets that promote one over the other are harmful to our bodies. Fad diets such as the “low carb/high
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General Properties: The carbohydrate sourced in the production of Caliber Deicers is a by-product of ethanol production (corn based)2. This by-product is then further refined to remove any particulate matter and the result is clear odorless corn syrup (referred to as Caliber)2. Beet juice is the by-product in the production molasses for sugar beets.3 The by-product is generally not processed further (depends on manufacturer) and commonly contains minute particles dispersed through-out liquid.
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CHEM 1411 Laboratory Policies The goal of General Chemistry lab at UVA is to provide students an authentic science inquiry experience. The following sections detail the different components of the CHEM 1411 curriculum and the expectations for students in this course. The syllabus contains the semester schedule of what labs are completed when‚ and what is due each week at the beginning of lab. It is your responsibility to know what is due to your TA. If you have any questions about the course
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