I need answers to these questions please and at the end are some questions to part 3 that I need help with too.
1. Did your intake for the day you selected meet the recommendation to consume between 45-65% of total calories as carbohydrates? (Show calculations. Information can be found in chapter 2. Remember there are 4 calories/gram)
2. During which meal did you consume the most carbohydrates? Which food(s) were the greatest contributors of carbohydrates?
3. What nutrient dense foods did you eat?
4. What foods contained fiber?
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Part 3: Chapter 3 questions (5 points) Remember to type your answers in RED
1. You go to your grandmother’s house and when you walk inside, you smell freshly baked apple pie. Your mouth begins to water and your stomach begins to rumble. You are hungry but you didn’t really pay attention to your hunger until you got inside of your grandmother’s house. Describe how your senses have stimulated your digestive system to notice the hunger.
2. Why are malnourished people often more susceptible to colds or other infectious diseases?
Answer 1:)
No, the person did not take the recommended amount of total calories from carbohydrates. The person remained short by 11% from the minimum of 45% target of calories from carbohydrates.
The main part of their carbohydrate is sugars.
Nutrient-dense foods are whole grains, fruits and vegetables, low-fat or fat-free milk products, lean meats, seafood, eggs, beans, peas, and nuts.
Wholegrain, fruits and vegetables, potatoes with skin, pulses, beans, peas, and nuts are key sources of dietary fibers.
Answer 3:)
The sensation of hunger stimulates the CB1 receptors that then trigger the olfactory bulb and cortex. Therefore, it is the brain mechanism that raises our sensitivity to smell on our hunger, which upturns our desire for food.
Malnutrition is the main cause of immunodeficiency. That is why such persons are prone to infections.
I need answers to these questions please and at the end are some questions to part...
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Please let me know, if my answers here correct? Consider the following minimal nutrition facts label describing the nutritional composition of butter. Nutrition Facts for Butter (1 Tbsp) Calories 99 Calories from Fat 99 % Daily Value Total Fat 11 g 17% Saturated Fat 7 g 35% Cholesterol 30 mg 10% Sodium 2 mg 0% Total Carbohydrate 0 g 0% Fiber 0 g 0% Sugars 0 g Protein 0 g Vitamin A 7% Vitamin C 0 % Iron 0% Calcium...
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Consider the following minimal nutrition facts label describing the nutritional composition of chicken. Nutrition Facts for Skinless Chicken Breast (Half Breast, Cooked) Calories 89 Calories from Fat 9 % Daily Value. Total Fat 1g 2% Saturated Fat 0 g 096 Cholesterol 50 mg 17% Sodium 56 mg 2% Total Carbohydrate 0 g 09% Fiber 0 9 096 Sugars 0 g Protein 20 g Vitamin A 0% Vitamin C 2% Calcium 1% * Iron 3% Percent Daily Values are caloulated based...
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