unnecessary fats thus lowering totals cholesterol and low density lipoprotein. Fiber is also good for bowel function as well as it protects the body against intestinal problems. Food high in fiber includes banana‚ raspberry‚ orange‚ raisins‚ peas‚ nuts‚ legumes‚ oats vegetables‚ and whole grain. Commitment is very important when planning to get rid of high cholesterol. Every thing depends upon the individual whether he/she will continue what he/she has started. Once started‚ the individual should have a
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Vitamins and minerals :are often called micronutrient because body needs only small amount of them. Vita-life Amine-containing nitrogen • Vitamins are the organic compounds which enhance the metabolism of proteins‚ carbohydrates and fats. • Without vitamins the breakdown of food could not occur. • vitamins are participate in the formation of blood cells hormones nervous system and genetic material Classification of vitamins: Fat soluble vitamins ‚ *Water soluble vitamins Fat soluble
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either deliberately or accidentally including Rhodes grass and other Chloris species‚ Buffel grass (Cenchrus ciliaris)‚ Giant rat ’s tail grass (Sporobolus pyramidalis) parthenium (Parthenium hysterophorus) and stylos (Stylosanthes spp.) and other legumes. These introductions have the potential to significantly alter the structure and composition of savannas worldwide‚ and have already done so in many areas through a number of processes including altering the fire regime‚ increasing grazing pressure
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when Julius Maggi took over his father’s mill. He quickly became a pioneer of industrial food production‚ aiming to improve the nutritional intake of worker families. Maggi was the first to bring protein-rich legume meal to the market‚ and followed up with a ready-made soup based on legume meal in 1886. In 1897‚ Julius Maggi founded the company Maggi GmbH in the German town of Singen‚ where it is still based today. ------------------------------------------------- [edit]Maggi seasoning sauce In
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fixation: some symbiotic bacteria (most often associated with leguminous plants) and some free-living bacteria are able to fix nitrogen as organic nitrogen. An example of mutualistic nitrogen fixing bacteria are the Rhizobium bacteria‚ which live in legume root nodules. These species are diazotrophs. An example of the free-living bacteria is Azotobacter. 2.Industrial N-fixation: Under great pressure‚ at a temperature of 600 C‚ and with the use of an iron catalyst‚ hydrogen (usually derived from natural
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Then‚ if the same crop is grown in subsequent seasons those nutrients will get depleted in the soil. Therefore‚ crops having different nutrient requirements are rotated. For example‚ legumes which have nitrogen-fixing bacteria in their root nodules supply the soil with nitrogen. Therefore‚ these legumes are rotated with nitrogen requiring cereals such as wheat and maize. This method reduces the need of fertilizers‚ thereby increasing the overall yield of crops. Question 2: Why
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Carbon‚ Phosphorus and Nitrogen Cycles Humans have a great impact on each of the Carbon‚ Phosphorus‚ and Nitrogen cycles in the Ecosystem. The carbon cycle starts with the reservoir of the carbon dioxide in the air‚ the carbon atoms move from carbon dioxide through photosynthesis into atoms of organic molecules that form the plants body. These carbon atoms are then further metabolized and are eaten and turned into tissue that all organisms in the ecosystem use. Half of the atoms are respired
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Pest and diseases and control measures Introduction Since man started to live on agriculture‚ he has to involve in a constant struggle to protect crops from other animal and adverse environmental conditions. In order to get a maximum crop production and profit from the cultivation farmer has to pay a special attention and bare an additional cost for crop protection even today. Crop protection has become even more important due to the introduction of high yielding crop species. Pest and diseases
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Introduction: Protein texturization is a process of protein transform from a globular state to a fibrous physical structure that contains a sensation of eating meat. Texturized protein products have been defined as “fabricated palatable food ingredients processed from an edible protein source including among other soy grits‚ soy protein isolates and soy protein concentrate with or without suitable option ingredients added for nutritional or technological purposes.” (R.Y Yada‚ 2004) Protein products
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1. Explain why Erin’s assumptions about her protein needs are unrealistic based on her current weight. Erin’s protein consumption is too low for her weight. This is roughly 13% of her kcalorie intake which is closer to the lower end of the ranges of 10-35 percent. This is unrealistic because she is not consuming enough calories of protein for her weight. If you calculate her weight by height you can clearly she needs more protein. Erin’s weight 118lbs /2.2ib/kg= 54 kg‚ so know take 54kg x 0.8g/kg=
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