LABORATORY REPORT Activity: Name: Instructor: Date: Blood Glucose Regulation Miranda Parker Jill Schmitt 10.03.2014 Predictions Plasma glucose levels will be highest immediately after the meal (0 hr) Plasma ketone levels will be highest before the meal (fasting) Plasma insulin levels will be highest 1-3 hours after the meal Plasma glucagon levels will be highest 1-3 hours after the meal Materials and Methods Dependent Variable plasma levels of glucose, ketones, insulin, and glucagon Independent Variable food and beverage intake Controlled Variables physical activity, caffeine and alcohol intake, gender, age, BMI 4. Why were physical activity and caffeine and alcohol intake the controlled variables? Because you can control on the amount of time you spend doing physical activities and the intake of both caffeine and alcohol. 5. What type of assay was used to measure plasma glucose and ketone levels?
Mark Thomas Beau M., Paul E., Matt A. Biology Lab 115 Rose Strickland Introduction Starches are commonly used as a flavor enhancer, but some supplement companies have added more starches to their supplements to be used more as filler than flavor enhancement. In this study, the absorbency of starches was measured to investigate the amount of starches present in sport protein supplements to distinguish what products are promotable for our health club and which are not. Methods and Materials Distinguishing Organic Molecules Present in Known Solutions In order to distinguish molecules present in the dietary we used three reagents on known nutrient solutions. The known nutrient solutions were used to create a base-line for protein, starch, and sugars.
Prioritize John’s nutrition problems based on this screening document. 1) Economic Hardship 2) Eating Poorly 3) Tooth Loss/Mouth Pain 4) Disease 5) Involuntary Weight Loss 6) Multiple Medication 7) Reduced Social Contact 8) Needs Assistance in Self Care 9) Elder Years Above Age 80 3. What parts of the nutrition education handout created to accompany the DETERMINE checklist (available at: http://www.aafp.org/PreBuilt/NSI_StrongAndHealthy.pdf) should be used to provide nutrition education to John? 4. According to the American Dietetic Association position statement “Nutrition Across the Spectrum of Aging” (available at: http://www.eatright.org/ada/files/Aging(2)np.pdf), what should
The general definition of a balanced diet is food intake that not only includes all the dietary needs of an individual, but includes the required dietary components, e.g. water, carbohydrates, proteins, dietary fibres in the right proportions. A healthy diet includes carbohydrates, proteins, fats, dietary fibre, water, vitamins and minerals - but how much is required of each. A person's dietary needs change as he or she passes through the different stages of life from birth to childhood, to adulthood and eventually later life. Dietary needs change in terms of the amount energy required and the level of nutritional content required at each life-stage.
Running head: PSYCHOLOGICAL BENEFITS OF FAMILY MEALS 1 Psychological Benefits of Family Meals Magdaline Eva W. Karau Sample essay using APA Formatting style 2 PSYCHOLOGICAL BENEFITS OF FAMILY MEALS Abstract This paper clearly defines and addresses the importance of daily family meals within a family unit. First looking into what a family meal time would entail, the author takes the readers to an in depth observation of the impact of family meals on every member of the family unit. The author will also look into the psychological benefits and how richly nourishing it is for families to actively participating in family meal time. Keywords: family meals, family meal time. 3 PSYCHOLOGICAL BENEFITS OF FAMILY MEALS DEFINITION OF FAMILY MEAL TIME Family meal time is generally placing aside an hour or two every day for every meal or for at least one or two meals to dine with the family.
NU310_Unit 8 Assignment Worksheet 1. Was the data analysis approach appropriate for the research design and nature of the data? (1 point) Yes, I feel that the research design was appropriate and the nature of the data. Preschool parents of Latino decent were asked a series of questions regarding childhood obesity. All of the enrolled children have a primary- care provider in the community.
The style of dance you choose to perform or choreographer you are working with may have an ideal aesthetic they are after. However, it is more important to find a technique you can best express yourself with. Remember that people come in all shapes and sizes. Eating a healthy balanced diet based on your own nutritional and calorific needs; along with plenty of fluids for hydration is the key. It is suggested that at least 50% of a dancer's energy should come from complex carbohydrates, 12-15% from protein and around 30% from fat.
Energy giving sources like fats and carbohydrates, proteins, iron and calcium are essential nutrients in this age group. Energy Adolescents are very active like school-going children. This increases their requirement of energy. Physical growth continues till the end of this age group, rate of metabolism
The program includes a comprehensive menu that meets the nutrition standards of the U.S. Food and Drug Administration. They partner up with the Child and Adult Care Food Program (CACFP) to improve the diets of the children and to develop healthy eating habits by providing nutritious meals and nutrition education activities. Each day the children receive a nourishing hot breakfast and lunch and a healthy afternoon snack. The program children take part in developmentally appropriate individual and group activities, which includes motor skill development, dramatic and creative free play, math and language development, computer technology, art, music, literature and science. A concentrated focus is placed on communication skills and problem solving techniques.
The nutrition analysis also taught me the parts of my diet that need adjusting. 2. Based on your 5-day combined report, which nutrients did you consume in amounts less than 75% of the DRI on average? Based on my 5-day combined report, the nutrients that I consumed in amounts less than 75% of the DRI on average were vitamins A, D, and B12, and potassium. 3.