Week 1 Assignment 1 Candice O’Byrne Sci/241 January 11‚ 2012 Stephen Murray Week 1 Assignment 1 Understanding food labels is essential knowledge for eating healthily and for making sure that the proper nutrients are available in the food we consume every day. Nearly every packaged food item purchasable in the United States is labeled with the nutritional value by the Food and Drug administration. A few key elements exist to help us understand the nutrition on these labels. The 5/20
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Glucose levels and gycemic index tested in the blood systems of university students over a ninety minute time period. After ingesting high‚ medium‚ low carbohydrate foods. Authors Mark McDonald‚ Elliot Ness ‚Michael Joseph‚ Brendon Myers Abstract Introduction The blood glucose level is measured on how much of a rise is in the blood‚ carbohydrates trigger– the glucose and with this we get a blood glucose response. A low( Glycemic index) GI food you will see a small rise‚ while a high GI will
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discussion will also include major subtypes of molecules. The four Major biological molecules are Carbohydrates‚ Lipids‚ Proteins‚ nucleic acids. Carb is an abbreviation for carbohydrates. The body breaks down carbohydrates into simple sugars. Carbohydrates are easily used for energy by the body. The nervous system and brain need the glucose formed from breakdown of carbohydrates. If carbohydrates are not available‚ the body burns lipids/fats for energy. Lipids is the scientific name for fats
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Generally speaking diabetes is not an uncommon disorder. In fact‚ Whiting et al (2011) states that diabetes is one of the most common chronic diseases in nearly all countries. There are two main types of diabetes mellitus: type 1 and type 2. Fonseca (2006) defines type 2 diabetes mellitus as a disorder characterised by an insulin resistance followed by a progressive decline in β-cell function. Type 2 diabetics produce insulin but the target cells for insulin fail to respond‚ therefore blood glucose
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over all fitness. Physiological Area Exercise can be damaging to the muscles‚ the damage that the muscle endure following a challenging or new exercise can take the form of soreness. Muscle soreness is attributable to the decline in carbohydrate stores and protein stores in the muscle during exercise. The decline in the body’s energy stores result in damage to the muscle that is preforming the exercise‚ which inversely causes soreness. Due to this occurrence it has been scientifically
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energy level. Carbohydrates: A carbohydrate is one of the elements of the 5 major compounds‚ dealing with the making of an human body. To define the word any of carbohydrates class of organic compounds that are polyhydroxy aldehydes or polyhydroxy ketones‚ or change to such substances on simple chemical transformations‚ as hydrolysis‚ oxidation‚ or reduction‚ and that form the supporting tissues of plants and are important food for animals and people. When we eat‚ the carbohydrates in our food become
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1. Which of the following is NOT an essential nutrient? A) water B) alcohol C) vitamins D) minerals 2. Which of the following is a micronutrient? A) carbohydrates B) vitamins C) lipids D) alcohol 3. Christopher’s lunch contains 121 grams of carbohydrate‚ 40 grams of protein‚ and 25 grams of fat. What percent of kilocalories in this meal come from fat? A) 19% B) 26% C) 34% D) 42% 4. The building blocks of proteins are called: A) fatty acids.
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Saccharification of Pineapple Ananas comosus peelings through Dilute Acid Hydrolysis Rhoy M. Capul Ma. Michelle Carmel O. Aquino Alia Jenine S. Caceres San Pablo City National High School San Pablo City Mrs. Glory M. Serrano Research Adviser A Science Investigatory Project in fulfillment of Research project S.Y. 2010-2011 Abstract The pineapple is one of the leading products in the Philippines‚ as it thrives in tropical climates. However
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Neale SBI3U1 November 6th‚ 2014 Spit and Armpit Lab Partners: Kara Washer and Josh Young Abstract This lab shows the use of salivary amylase with strong and weak starch mixtures to break down complex carbohydrates into simpler sugars. This lab was conducted to physically see the breakdown of carbohydrates into simpler sugars (glucose‚ fructose‚ galactose) using the salivary amylase enzyme. This is extremely important to all metabolic functions in the human digestive system. It is found that benedict’s
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family‚ them put my child to bed‚ I am too tired to exercise.” She reports her feet hurt; they often “burn or feel like there are pins in them.”She reports that‚ after her delivery‚ she went back to her traditional eating pattern‚ which is high in carbohydrates. In reviewing Y.L.’s chart‚ you notice she has not been seen since the delivery of her child 6 years ago. She has gained considerable weight; her current weight is 78.5 Kg‚ she is 160 cm (5’3”) tall. Today‚ her blood pressure is 152/97 mm Hg
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