representative of the concept. Fats and Heart Disease (Units 10-12) 1. Define a fatty acid. 2. Define a triglyceride. 3. Compare and contrast a saturated and unsaturated fatty acid. 4. List food sources of unsaturated (mono- and poly) and saturated fats. 5. What is a sterol? Most common sterol is ______________. 6. List food sources of cholesterol. 7. List functions of fat in the body. 8. What are the two essential fatty acids? What are the benefits of these
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Nutri‚ Health‚ & Wellness w/ Lab 8 February 2014 Water: An Overlooked Essential Nutrient Welcome‚ I am a registered dietician. I have invited you to lunch and learn about‚ what you will select for a yearlong beverage contract from these three choices water‚ Gatorade‚ and Powerade. The role of water in our body are giving cell life‚ where water is a carrier‚ distributing essential nutrients to cells as minerals‚ vitamins‚ and glucose. It also has chemical and metabolic reactions as it removes waste
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When doing this project I never realized until after I did the super tracker and the nutrient intake report that I had a very unhealthy diet and that I need to make a change. My Daily Calorie Limit was 2000 and I ate 2811. When I did MyPlate it told me that I should eat at 7 ounces of grains per day with half of the grain intake being whole grains‚ eat three cups of vegetables‚ two cups of fruit‚ three cups of dairy‚ and six ounces of protein. Also I should consume no more than six teaspoons of oils
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What is dietary fibre? Dietary fibre‚ also known as roughage or bulk‚ includes all parts of plant foods that your body can’t digest or absorb. Unlike other food components‚ such as fats‚ proteins or carbohydrates — which your body breaks down and absorbs — fibre isn’t digested by your body. Instead‚ it passes relatively intact through your stomach‚ small intestine‚ and colon and out of your body. Fibre is commonly classified as soluble (it dissolves in water) or insoluble (it doesn’t dissolve):
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There are six major classes of nutrients: carbohydrates‚ fats‚ minerals‚ protein‚ vitamins‚ and water. These nutrient classes can be categorized as either macronutrients (needed in relatively large amounts) or micronutrients (needed in smaller quantities). The macronutrients include carbohydrates (including fiber)‚ fats‚ protein‚ and water. The micronutrients are minerals and vitamins. The macronutrients (excluding fiber and water) provide structural material (amino acids from which proteins are
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Rita Kachikyan US Government Unit 5 12/4/13 Brown v. Board of Education of Topeka‚1954 A supreme court is the highest court within the hierarchy of many legal jurisdictions. The Court consists of a chief justice and eight associate justices who are nominated by the President and confirmed by the Senate. In modern discourse‚ the justices are often categorized as having conservative‚ moderate‚ or liberal philosophies of law and of judicial interpretation. Each justice has one
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Analysis of Personal Nutrient Intake Part 3 b) Food energy is important for providing energy for one’s daily activities and body function. However‚ there should be a balance between the amounts of energy you consume through foods with the energy you expend during the day. According to the DRIs Acceptable 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
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a. SATURATED FATS FROM NONSATURATED FATS An unsaturated fat is a fat or fatty acid in which there is at least one double bond within the fatty acid chain. A fat molecule is monounsaturated if it contains one double bond‚ and polyunsaturated if it contains more than one double bond. Where double bonds are formed‚ hydrogen atoms are eliminated. Thus‚ asaturated fat has no double bonds‚ has the maximum number of hydrogens bonded to the carbons‚ and therefore is "saturated" with hydrogen atoms. In cellularmetabolism
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Axia College Material Appendix B Audience-Focused Communication Matrix Use the matrix to complete the information. Write 3-4 sentences for each item. What are some audience characteristics you need to consider? What communication channels would be appropriate and why? What would you do to ensure your message is effective? What are some considerations you must keep in mind given the diversity of the audience? Audience-Focused Communication Audience Audience Characteristics Channels
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Effects of Microwave on food and nutrients Raisins when cooked in a microwave produce considerable smoke Several studies have shown that if properly used‚ microwave cooking does not affect the nutrient content of foods to a larger extent than conventional heating‚ and that there is a tendency towards greater retention of many micronutrients with microwaving‚ probably due to the reduced preparation time. Microwaving human milk at high temperatures is contraindicated‚ due to a marked decrease
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