Bread, pasta, oatmeal, breakfast cereals, tortillas, and grits are examples of grain products. • Protein Foods - All foods made from meat, poultry, seafood, beans and peas, eggs, processed soy products, nuts, and seeds are considered part of the Protein Foods Group. • Dairy - All fluid milk products and many foods made from milk are considered part of this food group. Most Dairy Group choices should be fat-free or low-fat. Foods made from milk that retain their calcium content are part of the group 2) Identify sources of essential nutrients • Carbohydrates - fruits, breads and grains, starchy vegetables and sugars • Protein – meat, fish, cheese, tofu, beans, lentils, yogurt, nuts, and seeds • Fat – omega-3-rich foods like fish, walnuts and vegetable-based oils • Vitamins –citrus fruits, strawberries and peppers • Minerals –bananas, potatoes and tomatoes.
Starch is the most important carbohydrate in the human diet. Non-starch polysaccharides are also known as dietary fibre. There are two kinds of non-starch polysaccharides insoluble and soluble. The majority of foods contain both types although proportions very. Insoluble non-starch polysaccharides includes: wheat, corn, rice.
Identify data sources, plan, choose equipment or resources and perform a first-hand investigation to test the effect of increased temperature, change in pH and change in substrate concentrations on the activity of named enzyme(s). Part A effect of temperature Information Rennin is an enzyme that acts on the milk protein casein, causing it to set (clot and form a curd). This has the effect of keeping liquid foods in the stomach for long enough so that some digestion can take place. Rennin is found in the stomachs of babies and young children whose diet is mainly milk. Another source of rennin is junket tablets, which are used in setting milk into a solid junket or dessert.
Mixed Solutions: If 1 mmole of glucose (180mg=1mOsm) and 1 mmole of NaCl (58mg=2mmOsm) are put into a beaker and distilled water added to make 1 liter, the osmolarity is 3 mOSm/L. OSMOSIS CALCULATIONS: 1. Calculate the number of grams of NaCl needed to prepare 100 mL of a 280mOsm.L Solution. (280mosm/l) *(1L/1000mL)*(100mm/1)*(29mg/1mosm)*(1g/1000mg)=0.812g 2. Calculate the number of grams of glucose needed to prepare 100mL of a 280 msm/L glucose solution.
Beginning with observing my caloric intakes, I understood that I’m in the normal range-71% and that Sat fat was the area of my greatest percentage of the calorie consumption. Additionally, the amount of protein consumption was also the in medium range-50%. Furthermore, the results also confirm that most of my vitamins and minerals were close to the DRI goal. Such Vitamins as B6-79%, B12-78% and B2 were those vitamins included in my strengths. This also means that I can automatically protect myself from various chronic diseases.
There are many food products being sold today that are lactose-free. Some of these items are, Silk soymilk, coconut milk, almond milk, and many special types of cheeses and yogurt. By switching your regular, lactose-filled food products with some of these, can not only keep your love for all of these items within reach, but it can also keep your body healthy. If switching your cow’s milk for some soybean milk doesn’t sit well with your budget or you just can’t get over the taste/smell, do not lose hope. There is another option.
Vitamin B helps the release of energy from other food and is good for the nervous system. Vitamin C (is fragile and easily destroyed by cooking)this is needed for forming bones, teeth, blood vessels and skin. Vitamin D helps maintain bones and teeth and helps to prevent blood clots. Vitamin E has links to fertility and offers protection from cancer and heart disease. Vitamin K helps prevent blood clots.
Fiber, also known as roughage, contains many properties that aid our digestion tract, and allow us to process waste products more efficiently. According to Nutrition.gov (2013) fiber can be found in many of our favorite foods including whole grains, vegetables, and fruits. There are two types of fiber, soluble and insoluble. Soluble fibers dissolve in water, and when digested, “form viscous solutions in the intestines” (Grosvenor & Smolin, 2006). “Fibers that cannot be digested by bacteria in the large intestines are called insoluble fibers because they do not dissolve in water.” (Grosvenor & Smolin, 2006) High fiber diets can produce many benefits, including higher nutrient absorption levels, and better waste output.
Soy milk is high in protein, and because it is made from beans, also contains considerably more fiber than cow's milk. Besides the extra protein and fiber, the biggest benefit in soy milk are the “isoflavones”. Isoflavones are actually chemicals similar to the hormone estrogen. Isoflavones are believed to prevent a number of health issues, with the most beneficial being the prevention of many cancers, heart disease, and
The only thing that could instill validity in that statement is if we hold to the premise that they were referring to women’s (their mother’s) breast milk. On the contrary cow’s milk was not consumed in such quantities such early in human history. In reality it was not until later that northern Europeans, South Asians and herding populations in the Middle East, Arabian Peninsula and sub-Saharan Africa started drinking cow’s milk because of accessibility. Shortly after these men and women began drinking milk people began to drink more milk and it evolved into being a normal food staple for people (as well as other dairy bi-products such as butter). As early as 1742, Boston,