...1. What are some of the major functions of micronutrients? What are some different ways you might ensure that you get all the necessary daily nutrients? Which methods are you currently using? 2. What are some common problems that result from micronutrient deficiencies? How might these problems affect overall health and life expectancy? 3. What are some similarities and differences between macro- and micronutrients? Why is it important to understand what macro- and micronutrients are and how they work in the body? 4. How might taking vitamin supplements have both positive and negative effects on your body based on your diet? What is the general consensus among nutrition experts regarding supplements? What is your opinion on taking supplements? 5. Sam is a fast-food fanatic. For breakfast, he stops for coffee and doughnuts. Lunch is an iced tea, ham-and-cheese sub with lettuce and mayonnaise, and a cookie. Dinner consists of a soft drink, burger, and fries. Name two vitamins likely to be lacking in Sam’s diet if he eats this way every day. What problems might Sam experience because of nutritional deficiencies in his diet? 6. Why might someone with kidney failure develop a vitamin D deficiency? 7. What are some ways to deal with pressures that cause one to overeat or undereat? 8. How can one deal with setbacks in reaching weight-management goals? 9. Why are fads and trendy diets effective for the short term? 10. Why is slow weight loss better...
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...NTD 3340 Exam 1 study guide Ch 1, Overview Factors influencing food choices Contrast macro- and micronutrients How food energy is measured Define essential nutrient Describe concept of energy density of food Identify the different types of nutrition research design Describe process of peer review & why it is important Define the Dietary Reference Intake terms (AI, RDA, AMDR, etc) Explain the information conveyed through MyPlate Types of information & data gathered to complete a nutrition assessment of an individual; give examples within each (also covered in Ch 17) Qualifications/education of a registered dietitian Credible sources of nutrition information Warning signs of quacky nutrition products Ch 2 Planning Healthful diet Describe the principles of diet planning Know how to calculate nutrient density of food Describe the Exchange List Describe the Dietary Guidelines for Americans 2010 Recommendation for intake of whole-grains Definitions of the Dietary Reference Intakes Information included on a food label Nutrient fortification vs. enrichment of food Know how to calculated % total kcals from fat, carb, protein: e.g., for a 2000-kcal diet with 25% kcals from fat, how many grams fat are consumed? Types of food label health claims allowed by FDA Vegetarian diets – health benefits; nutrients of concern Ch 17 Nutrition care & assessment Calculation of BMI Major responsibilities for patient...
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...ABSTRACT One of the effective means to at least lessen the occurence of our present garbage disposal problem is through the use of methods that are non-toxic, less expensive, less-harmful, and yet equally effective. This project aims to provide for a natural and effective way of disposing garbage. During the experiment, kitchen wastes were collected. The materials were shredded and placed in garbage bags with small holes. The temperature inside the bags was allowed to lower. Three set-ups were prepared and were covered with plastic. The first box contained pure carabao manurd, the second box contained 70 percent carabao manure and 30 percent processed kitchen wastes and the third box contained pure processed kitchen waste. Lumbricus terrestris was placed in each set-up. The boxes were placed in a lighted area while maintaining their moisture. After drying, the Lumbricus terrestris were gathered. The resultant product, called "earthworm castings," were then sun-dried and passed through a fine sieve to remove foreign materials. Results showed that the casting from kitchen wastes and manure was highest in percentage total nitrogen, third highest in percentage total P205, and highest in percentage total K20. It was concluded that organic kitchen wastes can be converted into a competitive organic fertilizer using Lumbricus terrestris. The organic fertilizer produced by using earthworms can compete in terms of nutrient contents with other organic fertilizers. INTRODUCTION A...
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...suitable foods to ensure your nutritional needs are met. Macronutrients are the nutrients that provide calories and energy in a diet, nutrients are needed for growth, metabolism and for other body functions. As “macro” means large, macronutrients are the nutrients needed in large amounts, There are three different types of macronutrients; carbohydrates which is made up of a large group of organic compounds occurring in foods and living tissues, these are included in starch, sugars and cellulose. Protein is the digestion to amino acids and has relationships with muscle mass; protein also affects the activity and metabolic rates. Lipids are the third main class of macronutrients needed in human nutrition. Lipids are found primarily in meats, and dairy foods. They are a class of organic compounds that are fatty acids. Micronutrients are different from macronutrients (like carbohydrates, proteins and fat) they are only necessary in tiny amounts. Nevertheless micronutrients are essential for good health, if you have a micronutrient deficiencies it can cause serious health problems. Micronutrient includes a lot of dietary minerals such as zinc and iodine these are necessary for the healthy functioning of your body’s system, from bone growth to brain function. Micronutrients are commonly known as “vitamins” the vitamins they hold are vitamin A, C, D, and K. Making sure that you eat these vitamins in a healthy balanced diet is really important as it can prevent you from any serious health...
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...Toddler’s Age 2-3 Lifecycle Do we even remember things at a toddler’s age? There may be people who remember clearly when they were that age. The lifecycle age of a toddler is from two to three or one to three depending on our preferences. According to the book Essentials of Nutrition: A Functional Approach, “By the age of two, children have advanced from infancy and are on their way to becoming school-aged children, their physical growth an motor development slows compared to the progress they made as infants. Toddlers experience enormous intellectual, emotional, and social changes. During this phase of human development, toddlers are mobile and grow more slowly than infants, but are much more active. The toddlers pose interesting challenges for parents or other caregivers, as they learn how to eat on their own and begin to develop personal preferences.” (Zimmerman & Snow, 2013) The problems we face when feeding our little ones food and nutrition is challenging. We have to introduce new foods to them, while facing or helping our toddler overcome a fear of new foods. As parents we must make sure our toddlers have nutritious choices at every meal. If our child is stubborn or is a picky eater, that is normal because toddlers often experience a decrease in appetite. A poor appetite can mean not feeling well, tired or excited at meal time, or experiencing a slower growth rate. We have to put our foot down as parents when wanting our picky toddler to eat. We should limit snacks...
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...Lending Institutions, Health Care, and Human Capital Monique Johnson Professor Cathey SOC300 Explore whether or not funding from international lending institutions like the World Bank and the IMF are helping or hindering the social, economic, or political development of the country that you have selected. Support your response with examples. The policies of the International Monetary Fund and the World Bank have systematically undermined democratic principles and eroded human rights protections in dozens of countries around the globe. By insisting that national leaders place the interests of international financial investors above the needs of their own citizens, the IMF and the World Bank have short circuited the accountability at the heart of self-governance, thereby corrupting the democratic process. The subordination of social needs to the concerns of financial markets has, in turn, made it more difficult for national governments to ensure that their people receive food, health care, and education -- basic human rights as defined by the Universal Declaration of Human Rights. The Bank's and the Fund's erosion of basic human rights and their perversion of the democratic process have made the institutions a clear and present threat to the well-being of hundreds of millions of people worldwide. The institutions, Global Exchange strongly believes, must be abolished and redesigned from scratch through a genuinely democratic, inclusive and transparent process involving all...
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...SYLLABUS College of Natural Sciences SCI/220 Version 7 Human Nutrition Credits: 3 Contact-Hours: Tuesday-6pm-10pm Five week course = 20 classroom hours + 20 Team hours = 40 contact hours Course ID: UC0113TE Copyright © 2012, 2010, 2008, 2006, 2005, 2004 by University of Phoenix. All rights reserved. Course Description This course introduces the basic concepts of food and nutrition to highlight ways that students can integrate good nutrition into their lifestyles. Principles of digestion and absorption, the function of nutrients, lifecycle nutritive needs, disease prevention, diet modifications, and weight management are covered. Practical application of these principles to the students’ lives is emphasized. Policies Faculty and students will be held responsible for understanding and adhering to all policies contained within the following two documents: • University policies: You must be logged into the student website to view this document. • Instructor policies: This document is posted in the Course Materials forum. University policies are subject to change. Be sure to read the policies at the beginning of each class. Policies may be slightly different depending on the modality in which you attend class. If you have recently changed modalities, read the policies governing your current class modality. Course Materials Grosvenor, M. B., & Smolin, L. A. (2012). Visualizing nutrition: Everyday choices (2nd ed.). Hoboken, NJ: Wiley. Wardlaw...
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...content PREFACE CHAPTER ONE 1.0 INTEGRATED NUTRIENT MANAGEMENT (I N M) 1.1 GOALS OF INTEGRATED NUTRIENT MANAGEMENT INM 1.2 PLANT NUTRIENT APPLICATION 1.3 ADVANTAGES OF INM 1.4 CONCEPTS 1.5 DETERMINANTS CHAPTER TWO 2.0 THE PLANT NUTRIENT BALANCE SYSTEM 2.1 COMPONENTS OF INTEGRATED NUTRIENT SYSTEM 2.1.1 ORGANIC MANURES 2.1.2 LEGUME PLANTING 2.1.3 BIO-FERTILIZERS 2.2 ESSENTIAL NUTRIENTS 2.3 SOIL CHARACTERISTICS 2.4 PLANT NEEDS CHAPTER THREE 3.0 NUTRIENT CYCLE 3.1 NUTRIENT CONSERVATION AND UPTAKE 3.2 CONCLUSION REFERENCE Preface Plants require from the soil macro nutrients like nitrogen, phosphorus and potassium in large amounts which normally the organic manures are not able to supply in sufficiency. At the same time the NPK (Nitrogen, Phosphorus and Potassium) and other common fertilizers are not able to pro- vide the essential micro nutrients and other macro nutrients. Hence, we need an integrated approach to the supply of plant nutrients. 1.0 INTEGRATED NUTRIENT MANAGEMENT (I N M) Integrated Nutrient Management refers to the maintenance of soil...
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...Due August 24, 2015 at 12:00 noon To wrap up your Super Tracker dietary analysis reports, please review your 3-day food and activity reports and lab. It’s time to pull all of this information together to decide if you want to make any changes to your diet or activity level. If you are making changes, what will they be? I’d like you to be specific. For example, don’t just say you will eat more vegetables, say what kind you will reasonably add to meet which nutritional need and how often you will need to do this and why (“I will add 2 cups of cooked broccoli and 1 cup of skim milk every day to add 420 mg. of calcium as I was 45% short of my requirements”). Your answer will reflect knowledge of the RDA or MyPlate recommendations for macro- and micronutrients, food sources, and your own diet. In addition, you should also reflect the Academy of Nutrition and Dietetics/American Heart Association recommendations for omega-3’s, added sugars, and discretionary calories. In some cases, you may need to consider supplements. Please include your Nutrient, Food Group and Physical Activity (if applicable) reports. Please answer the following questions in your report. It should be no longer than one page, singlespaced. 1. How well does your 3-day food record compare to the My Plate model? If you are low in any category, suggest foods that you would add to meet the recommendations. a. Special note: remember that Dairy can include fortified soy, almond or rice milk or products made from those milks...
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...respondent FOOD RECORDS Involves clients recording current intake over a period of time (1-7 days) Weighed records provide accurate descriptions of food consumed Limitations: time consuming, requires cooperation of individual, may show only the actual intake which may be different from the usual intake, individuals may eat differently because they are recording their intake for a purpose EVALUATING DIETARY INTAKE DATA Be aware of errors, limitations of their use, and crude estimates of nutrients in foods Reference Standards Dietary guidelines focus more on food groups and lifestyle patterns rather than specific nutrients Nutrient Reference Values are guidelines to the intake of a range of essential macro and micronutrients • Estimated Average Requirement (EAR) set from...
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...At t e n t i o n Our guide’s content is not a substitute for professional medical care and diagnosis. If in any doubt whatsoever, have poor health, or pre-existing mental or physical conditions/injuries do NOT attempt the training or dietary plan without clearance from your physician or doctor first. We are NOT medical experts nor do we purport to be. As with any training programme by participating you knowingly and voluntarily assume all risks associated with such exercise activities. LDN Muscle accepts no liability for any injury, loss or damage resulting from physical exercise. By following our guide you knowingly and voluntarily assume the inherent risk of physical/resistance training. When training you should do so in a safe and controlled environment, ensuring you have supervision and are assisted by another competent/qualified gym assistant when required. At no time should you attempt to perform such activities alone and unsupervised. Should you suffer from any medical conditions, injuries or allergies, or should you be in any doubt whatsoever, we advise you seek medical/professional advice immediately and do NOT proceed to partake in any activity. Any supplements featured within the guides are optional and must be taken in strict accordance with manufactures recommendations, if in any doubt always consult a physician. Always ensure your technique is correct, train within your own capabilities and observe any safety practices/code of conducts present ...
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...cereal. | 3. What are the six classes of nutrients? What are essential nutrients? What are the sources of nutrients? What do nutrients do? | Water- Water accounts for as much as 60 percent of the human bodyCarbohydrates- They're your body's main fuel source, especially for your brain, kidneys and muscles. Your body breaks carbs down to glucose, deriving 4 calories of energy from each gram. Protein- Your body needs proteins to grow normally, maintain or repair tissues, make hormones and enzymes, help your body fight disease and preserve your muscle mass. Fats- Your body needs some fat in order to grow and function normally. Fats specifically help with tissue growth, hormone production and vitamin absorption.Vitamins- Vitamins are micronutrients, meaning...
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...There are three macronutrients in food: carbohydrates, fat and protein, ‘macro’ in the sense that they comprise almost all of the weight and calories of food. Vitamins and minerals are the micronutrients. Protein, ever since its discovery in 1839, has been considered by many people to be an exceptionally important nutrient, often assuming that the more we consume the better. Its name comes from the Greek word, proteios, meaning ‘of prime importance’—an auspicious and almost mystical beginning for the future of this nutrient! Add to this importance the long standing impression by most people that protein is exclusive to animal source foods. We now know, however, that this importance is exaggerated, to mythical proportions. For a starter, protein is not exclusive to animal-based foods. In the late 1800s protein was also found to be present in plant foods. Yet the myth of its being tightly or even exclusively linked to animal-based foods still lingers. Simply ask a non-meat eating vegan how many times they are asked, “But where do I get my protein?” This bias implying that meat is the sole source of protein was encouraged over these many decades by ‘science’. Research findings, for example, were showing that animal-based proteins are utilized by the body more efficiently. This efficiency of utilization referred to increased body growth rate among other effects, with greater efficiency being described as greater ‘biological value’ or higher quality. But it was only animal-based...
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...Snack foods usually evoke negative images and recognized as unhealthy with its low nutritional value and high energy density. Deep fried, extruded or baked, but high fat containing snack foods, such as potato chips, doughnuts, popcorns, cookies, crackers, cakes are the biggest offenders of these negative images, however, fruit leathers, nuts, cereal bars are some of the healthier alternatives for appropriate snacking. Food scientists are currently studying in developing and designing new food products by using enrichment techniques to meet daily macro and micronutrient intake, as well as balancing the energy intake. Especially for prevention of protein malnutrition related diseases- which is evident in children-, some researchers have developed...
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...FOOD The meaning of food is: any nutritious substance that people or animals eat or drink or those plants absorb in order to maintain life and growth. Carbohydrates give you energy and blood glucose levels go up and down (quick release carbohydrates). Glucose is a simple sugar found in fruit, plants and in animal blood. It’s absorbed faster than starch and is used to make cakes and sweet products. Starch are found I carbohydrates which are in the form of cereals like oats, wheat, barley, rye and rice. Proteins- growth and repair, it repairs anything that is damaged. It’s made up of amino acids (only 9 are useful)-you must eat them because they cannot be made in the blood. Red and processed meat has been found to cause stomach-aches and cause bowel cancer. They have been found to prevent disease and lead to good health. Veg proteins are high in fibre, vitamins, minerals and low in fat. Vegetarians eat an alternative like texturized vegetable proteins. (Quorn is an alternative) Fats- fats are found in animal and dairy products which are saturated and solid at room temperature i.e. butter and cheese Plant fats are liquids like oil, sunflower oil. Plant fats are better for your body and are not likely to cause heart disease They don’t clog your blood vessels and olive oil can protect you from heart disease, Fatty acids are known as omega 3 and omega 6. There are two types of vitamins; water soluble and fat soluble Water soluble vitamins are vitamin...
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