Study Guide for Final Exam (Test 4) Chapter 1 1. What is nutrition? Why is it important? The science that studies food; and how food nourishes the body and helps to maintain our health. 2. Explain the different types of nutrients a. organic vs. inorganic Organic – contains carbon Inorganic- do not contain carbon b. macronutrient vs. micronutrient Macronutrient- “large” provide E/ fuel to our bodies Carbs‚ lipids‚ and protein Micronutrient- regulate body processes; supports immune
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weight‚ measure or count‚ and * Ingredient list and Nutrition Facts Components of a Nutrition Facts panel | Nutrition FactsCommon nutrients‚ such as total fat‚ cholesterol‚ and sodium‚ are required fields. Other nutrients‚ such as potassium and Vitamin K‚ are optional and not required to be listed. Each package must identify the quantities of specified nutrients and food constituents for one serving. It is important to note the following: * 1 g of fat = 9 kcal * 1 g of protein = 4 kcal *
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http://www.unaab.edu.ng COURSE CODE: ANN 502 COURSE TITLE: Nigerian Feeds and Feedstuffs NUMBER OF UNITS: 2 Units COURSE DURATION: 2 Hours COURSE DETAILS: COURSE DETAILS: Course Coordinator: Email: Office Location: Other Lecturers: Dr. Richard Abayomi Sobayo rasobayo@yahoo.com Department of Animal Nutrition Prof. Daisy Eruvbetine‚ Dr. Abimbola Oladele Oso Dr. Adebayo Olusoji Oni COURSE CONTENT: Survey of Nigerian feeds and feedstuffs. Classification of feeds
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Introduction In this week’s laboratory period students had the opportunity to perform a common procedure preformed by many if not all microbiologists known as genetic transformation. Genetic transformation is the ability to move DNA into an organism and thereby altering its genotypic and genetic makeup (2). Genetic transformation has shown to have a wide variety of uses in many scientific studies. In agriculture‚ gene coding for traits such as frost‚ pest‚ or spoilage resistance have been genetically
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reproduce sexually‚ two mating strains conjugate and create a zygospore. Zygospores are enclosed in a thick resistant cell wall that stores nutrients and reproduce sexually in a favorable environment. They live in terrestrial habitats‚ in soil or on plants or animals and obtain nutrients from decaying organisms. When the vegetative part of the fungus absorbs nutrients‚ it reproduces asexually producing sporangiospores. Although zygomycota has a negative impact on food‚ it’s also used to ferment some foods
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available units of nutrient C (n) is 30. Constraint 2: The available units of flavor additive (f) is 72. Constraint 3: The available units of color additive (c) is 90. Material units per case of Brand X and Brand Y: Product Brand X Brand Y Formula for a case of Brand X = 4n+12f+6c Nutrient C: 4 4 Formula for a case of Brand Y = 4n+6f+15c Flavor Additive: 12 6 Color Additive: 6 15 Objective Function: Max 40X + 30Y = total profit contribution Constraint 1: Units of nutrient C used < units of
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considered “easier” for vegetarians to obtain adequate nutrients from foods today than two decades ago? Explain. I believe if that it is easier today because there are more products available to people who want to follow a vegetarian diet. Because of new product availability such as‚ “fortified foods and convenience foods”‚ are now available and accessible in today’s society. there are also dietary supplements that help people get their nutrients for the food that they are not consuming. 5. When
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important is how it affects the concentration of nutrients present in the soil itself. This variable varies depending on the ph tendency‚ in particular‚ nutrients like phosphorous‚ potassium ‚sulphur‚ calcium and magnesium tend to drastically decrease in more acidic ph conditions (<6.0)‚ on the other hand iron‚ manganese‚ boron‚ copper and zinc tend to lack in alkaline enviroments (>7.5) [figure 1]. The importance of these types of nutrients varies depending on the species of plant‚ in this
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gigantic mammals like whales. There are gradients in oceans too whether it is in terms of productivity‚ density‚ salinity or in terms of nutrient composition. While coral reefs have one of the highest productivity open oceans have one of the lowest of all biomes. Now since nutrient composition and productivity varies there must be mechanisms similar to nutrient recycling on land that enables continued growth and productivity. The rates of vertical recycling of water is extremely slow in oceans
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Digestion a. The mouth: salivary alpha enzyme chew food‚ perceive taste‚ moisten food with saliva‚ lubricate food with mucus‚ release starch –digesting (amylase) enzymes‚ initiate swallowing reflex - Enzyme: alpha amylase with cooked starch as substrate – starch digestion enzyme an enzyme that catalyses the breakdown of starch into sugar - The Functions of Saliva - 1. Moistens and lubricates food‚ permitting swallowing 2. Holds taste producing substances in solution and bring them in
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