Activity: Research Macronutrients and Bioenergetics, comparing CHO energy vs. Fats/Proteins. Outline & discuss why CHO is our primary fuel source and should compose the majority of total calorie intake (≥60-65%), specifically for those participating in regular physical activity, excercise, and/or sport. Dispell the myths about Protein and Fat.
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Activity: Research Macronutrients and Bioenergetics, comparing CHO energy vs. Fats/Proteins.
Outline & discuss why CHO is our primary fuel source and should compose the majority of total calorie intake (≥60-65%), specifically for those participating in regular physical activity, excercise, and/or sport. Dispell the myths about Protein and Fat.
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- Discuss the different macromolecules and the importance of each in nutrition. Discuss the different nutrient deficiencyThe model that the type of foods one eats is the primary determinant of body mass is best summarized as the micronutrients and especially phytonutrients are the most important contributor to body mass effects of foods macronutrient content is the primary determinant of body mass effects of foods O calorie sources are not identical; and apple is not equal to a can of soda even if they have the same caloric content O any type of food can be understood by knowing the calories it containsAccording to current dietary recommendations, trans fat intake should be limited. How is this best accomplished? Group of answer choices Select foods containing manufactured rather than naturally occurring trans fats. Read labels to select foods that say “polyunsaturated fatty acid free.” Choose foods with <10% of calories from saturated fat per serving and no hydrogenated oils in the ingredients list. Use fat replacers, such as olestra, which provide the same nutrient content as regular fats without being saturated. Avoid all processed foods such as bakery items, packaged cookies, and store-bought bread.
- describe the functions of each nutrient. Explain the basic needs of the human body for these three nutrients and sources of each. Carbohydrates Proteins LipidsNutrition Labels: Analyze the nutrition label attached and answer the following questions: How much total fat, saturated fat and trans fat does this product contain per serving? How many grams of total fat would a person consume if he/she ate the whole container? How many calories are from fat per serving? Calculate the percentage of the total calories per serving that come from total fat. Based on a 2,000 calorie diet, what percent of the percent daily value for total fat would be consumed per serving? Calculate the percent if the whole container was consumed. Based on what you know about trans fats, do you think there are hydrogenated oils in this product? Explain.Answer all questions completely and in your own words: DRIS: Review the section The DRI Categories (page 9). What is an RDA (describe in your own words)? How is an RDA determined for a nutrient? How are the values for EAR and Al estimated? THE DRI CATEGORIES Most nutrients have a set of DRIS. Often, a nutrient has an Estimated Average Requirement (EAR) from which the Recommended Dietary Allowance (RDA) is mathematically derived. When an EAR for a nutrient cannot be determined (thus precluding the setting of an RDA), then an Adequate Intake (AI) is often developed. Many nutrients also have a Tolerable Upper Intake Level (UL). The values for the EAR and Al are defined by using specific criteria for nutrient adequacy and answer the question "adequate for what?". For example, values for vitamin C were set based on the amount of vitamin C that would nearly saturate leukocytes without leading to excessive urinary loss, rather than the level necessary to prevent scurvy The UL is defined by…
- What are the 3 macronutrients and how do each provide energy to the body? Define the fed, post-absorptive, fasting, and starved states. Outline changes in the utilization of glucose, fatty acids, amino acids, and ketone bodies as the body transitions from the fed state to the prolonged starvation state. Describe the impacts of insulin, glucagon, epinephrine, and cortisol on CHO, lipid, and protein metabolism. Describe the major pathways that occur in the liver, muscle, adipose tissue. Describe which hormones exercise tends to increase and potential impacts on pathways we’ve discussed. Describe the cori cycle and the glucose-alanine cycle. Describe differences in primary fuel sources by exercise intensity. Describe classical vs moderate CHO loading in preparation for competition in trained athletes. Simple to the point answers please!Decide whether or not each of the following terms or phrases characterizes vitamins. Characterizes Vitamins Needed in small amounts in the diet Organic Are needed in large amounts in diet Have a single chemical form Aid in energy metabolism Non- essential Provide energy Not a source of energy Inorganic Aid in the growth, development, and maintenance of body tissues Essential Does NOT Characterize VitaminsGaining and losing weight are matters of calorie counting. Calories in food minus calories spent in activity. 1 pound of human body fat contains approximately 3500 calories. Using figure 5.3, compare what you could burn off those calories. How far would you have to run, swim, or walk to burn 1 pound of fat, and how long would it take? Which method of burning calories appeals the most to you? The least? How much of each food would you have to consume in order to gain a single pound? How does 1 pound's worth of food compare with 1 pounds worth of exercise? Does it seem like an even trade off?
- what is meant by "nutrient density"? how can you use this concept to make sure you have an adequate intake of fat-soluble vitamins while keeping your total fat intake under the limit? no handwritten answers, please.Discuss how carbohydrates can be stored as fat. Please answer precisely, clearly, and directly.Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are: Group of answer choices not important for nutrition abundantly synthesized by the body found in seafood and fish both omega-6 fatty acids made from cholesterol