Running head: NUTRITION AND FITNESS PAPER 1 Nutrition and Fitness Paper Paradigms of Health SCI/100 NUTRITION AND FITNESS PAPER Nutrition and Fitness Paper 2 For the ease of reading while fulfilling the needs of the paper‚ the first person will be used for the narration of this paper. APA standards will be used for the balance of the information used and applied. Currently I participate in a daily exercise routine and follow a special diet for post gastric bypass patients which include
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Chapter 1: What is Nutrition? What Drives Our Food Choices? We Need to Eat and Drink to Live Nutrients: compounds in foods that sustain your body processes. There are 6 classes of nutrients: carbs‚ fats (lipids)‚ proteins‚ vitamins‚ minerals and water 3 of 6 classes of nutrients: carbohydrates‚ fats‚ protein- provide energy in the form of kilocalories 2 of 6 classes of nutrients: vitamins and minerals‚ help regulate many body processes‚ including metabolism 1 of 6 class of nutrients- water
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Associate Program Material Discrimination Worksheet Write a 100- to 200-word response to each of the following questions. Provide citations for all the sources you use. • What is discrimination? How is discrimination different from prejudice and stereotyping? Discrimination is the denial of oppurtunities and equal rights to individuals and groups because of prejudice or for other arbitrary reasons (Schaefer‚ 2012). Discrimination is different from prejudice and stereotyping
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------------------------------------------------- Associate Program Material Diversity Worksheet Answer each question in 50 to 150 words. Provide citations for all the sources you use. 1. What is diversity? Why is diversity valued? The word diversity refers to something that is diverse‚ meaning allot of different kinds or types such as race‚ gender‚ age‚ ect.. (kagan‚ 2004). The direct pursuit brings people together that otherwise would never have met. Diversity provides options
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number of calories and nutrient amounts. Site 2 and Food Label http://www.cfsan.fda.gov/~dms/foodlab.html#seeimage1 Using the food label on the Site 2 link‚ answer the questions below. 3. The first place you need to look on the Nutrition Facts label is the serving size. Why is this important? 4. Using the food label on Site 2‚ how large is one serving and how many calories are in one serving? 1 cup=250 calories 5. Using the food label on Site 2‚ one serving provides
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University of Phoenix Material Student Resources Worksheet Student resources include a variety of helpful sites and tools that can be of assistance when completing assignments‚ connecting to other students‚ and searching for careers. Complete this table regarding student resources provided by the university. In the first column‚ identify where the resource can be found. In the second column‚ summarize each resource in at least one sentence. When you are finished with the matrix‚ answer the
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University of Phoenix Material Neurological Structures and Functions Worksheet Short-Answer Essays 1. Describe why humans have a blind spot. There is a point in the eye that were the optic nerve leaves the eye and there are no receptors there to communicate to the brain. Because of this there is a blind spot that does not transmit any images to the brain. (University of Phoenix‚ 2012). 2. Describe the functional and anatomic differences between rods and cones.
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Agitation‚ stirring or beating supersaturated syrup incorporates air and promotes the formation and growth of sugar crystals due to the rapid movement of the molecules. If the solution is allowed to cool before it is beaten‚ only tiny crystals forms‚ which are not allowed to grow. This results in a creamy mass. So when making candy‚ like fudge‚ you should allow cooling the sugar syrup to 38°C before beating it‚ otherwise you will end up with crystals that are too large‚ resulting in a grainy texture
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P4- Analysis Results Nutrient | Total | Rec. | %Rec | Calories | 844.39 | 2200 | 38.38% | Pro (g) | 36.42 | 48 | 75.88% | Fat (g) | 45.91 | 73.33 | 62.61% | Carb (g) | 71.21 | | -- | Na (mg) | 1508.05 | 2400 | 62.84% | vitA (IU) | 2229.17 | 4000 | 55.73% | vitC (mg) | 7.21 | 75 | 9.61% | satF (g) | 20.59 | 24.44 | 84.25% | Chol (mg) | 215.88 | 300 | 71.96% | Nutrient | Total | Rec. | %Rec | Calories | 844.39 | 2200 | 38.38% | Pro (g) |
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Communication Level 2. Introduction The main purpose of this report is to highlight the varied nutritional requirements of more mature people both male and female. Most people believe that as you get older your nutritional requirements per day will lessen and you will need to eat less food‚ this is however a myth because the body always needs energy to repair cells etc. Nutritional requirements will drop but only slightly and the elderly may need to get their nutrients in more energy dense foods
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