Answered: What is the difference between a…

Science

Chemistry

What is the difference between a dietitian and a “nutritionist”?

Chemistry In Focus

6th Edition

ISBN:9781305084476

Author:Tro, Nivaldo J., Neu, Don.

Publisher:Tro, Nivaldo J., Neu, Don.

Chapter18: The Chemistry Of Food

Section: Chapter Questions

Problem 73E

See similar textbooks

Related questions

Q: Explain the new trend in the world of supplements, and explain why it is actually not a supplement…

A: Interpretation- We have to explain the new trend in the world of supplements, and explain why it is…

Q: Write about the background information of plant-based meat in around 300 words

A: A meat analogue is a food industry term for a meat-like substance made from vegetarian ingredients.…

Q: What branch of chemistry would develop a better insulin-delivery system for diabetics? Explain

A: Given The branch of chemistry would develop a better insulin-delivery system for diabetics

Q: 5. What are prostaglandins? How do prostaglandins differ from hormones?

Q: List the three reasons why you should have a complete and balanced diet?

A: Benefits of a Balanced Diet are:- Helps you control your weight. Most people at some point want to…

Q: Identify 5 microorganisms used in biotechnology and the food industry?

Q: Fat soluble vitamins A, D, E and K are stored in which part of body?

A: Carbohydrates are biomolecules which are composed of certain monomer units, called as…

Q: How does the glucose monitor work?

A: The increase in the blood glucose level is an indicative of diabetes mellitus. It can be due to the…

Q: What dietary recommendations would you make for a college-aged female, with a sedentary lifestyle,…

A: Irritable bowel syndrome is a disorder that affects the large intestine. Symptoms include cramping,…

Q: Why do you think keeping food in the refrigerator prevents food spoilage.

A: Refrigerator keep the temprature of the food items low by removing heat from them.

Q: How is a total cholesterol test different from an HDL test? How is a total cholesterol test…

A: (2) The difference between TOTEL HDL and LDL Cholesterol Cholesterol is a fatty substance that…

Q: Suggest a reason why some American food companies had advertised that the use of corn oil in cooking…

A: Interpretation: Some American food companies had advertised that the use of corn oil in cooking is…

Q: What are the physical properties of an artificial food dyes? What are the chemical properties of an…

A: Artificial food dyes are obtained from petroleum. They are used to improve the appearance of food by…

Q: Modify the fatty acid below to make it an individual soap molecule. Only modify/remove/add atoms…

Q: Tube No. 1 2 3 4 5 Substance Glycerol Cottonseed c Olive oil Walnut lip Water

A: Fats are solid at Room Temperature but fats are liquid at room temperature.

Q: Why do we keep food in the refrigerator?

A: A thermally insulated device that also contains a heat pump is used to preserve food at a…

Q: What will happen if these samples is press in filter paper a. vegetable oil b. margarine c.…

A: To explain what happens when a. vegetable oil b. margarine c. mineral oil are pressed in filter…

Q: Which of the following would you recommend to a friend that is having difficulties breastfeeding her…

Q: Give an example of product nutrition labels that disguise the label of "sugar" in the nutrition…

A: Some food products use hidden sugar labels or additional excessive sugar. This sugar may be harmful…

Q: Select the food item that contains the lowest amount of dietary protein (per 100 grams): O Eggs O…

A: The question is based on the concept of biomolecules. proteins are a type of biomolecules. we have…

Q: 7. It is an additive used to enhance the flavor of some dishes. It can found on your favorite snack.…

A: 7. It is an additive used to enhance the flavor of some dishes. It can found on your favorite…

Q: How many beers could a 164 pound student consume before reaching a lethal dose (ignoring

A: We have to find amount of beer

Q: How do soaps made from vegetable oils differ from soaps made from animal fat? 79

A: Saponification is process of formation of soaps by hydrolysis of fats in a chemical reaction.

Q: What are vitamins? How are they classified?

A: A vitamin is an organic molecule. It is an essential micronutrient. an organism needs in small…

Q: how does that instruction at a gym compare to the education and training a Registered Dietitian has…

A: Dietary habits are those which everyone should have depending on various parameter like…

Q: reactions

A: Most of the medication that are taken as a pill are taken orally and these medications then goes…

Q: What are the most serious food safety incidents in India? Please discuss 3 examples of food safety…

Q: Based on the data your class obtained, which product would you recommend tosomeone looking to…

A: The recommended protein supplement satisfies the criteria, such as high protein contant, all type…

Q: Why is milk considered a complete food? Is it necessary to drink milk everyday? Why or why not?

A: Milk is considered a complete food. It is because it is an excellent source of vitamins and…

Q: Explain why milk and egg white are used as antidotes in heavy metal poisoning

A: If a patient suffer from heavy metal poisoning then milk and egg white can be used to treat heavy…

Q: In large doses, most vitamins can be toxic. Which type of vitamin must you be more careful about…

A: Vitamins are organic compounds that people need in small quantities. Most of the vitamins comes…

Q: Give the definitions of the following : 1. chemical that brings about a change in biologic function…

A: According to Q&A guidelines of Bartleby, we are supposed to answer only the first 3 sub-parts of…

Q: individuals

Q: (i) Give two examples of macromolecules that are chosen as drug targets.(ii) What are antiseptics?…

A: a) Drug targets are those molecules where the drug shows it action. The macromolecules chosen as…

Q: Determine the mass fraction of potassium in the above drugs (the mass fraction of excipients for all…

A: "Since there are multiple sub-parts in this question and it is not mentioned that which one has to…

Q: many oranges would you have to eat each week to meet this requirement

A: The relation between oz. and g is as follows: 1 oz. = 28.3495 g Thus, 3 oz. = 85.0485 g The relation…

Q: Which of the following is a false statement about lower body obesity? lower body obesity is due to…

A: • Among the given statements we have to give the false statement about lower obesity. • The false…

Q: Find out the health risks and benefits associated with eating each And make a list of foods that…

A: A type of fat that contains fatty acid chains with single bonds is known as saturated fat. A type of…

Q: Why must vegetarian diets be carefully balanced?

A: Iron is one of the major components that is obtained from meat and the iron obtained from a…

Concept explainers

Vitamins and Coenzymes

A class of organic compounds needed in the human body for normal activities is known as vitamins. They are characterized into two parts depending upon their solubility in water. They can act as coenzymes, cofactors, or prosthetic groups for enzymes.

Question

What is the difference between a dietitian and a “nutritionist”?

Expert Solution

This question has been solved!

Explore an expertly crafted, step-by-step solution for a thorough understanding of key concepts.

SEE SOLUTION Check out a sample Q&A here

Step 1

VIEW

Step 2

VIEW

Step by step

Solved in 2 steps

SEE SOLUTION Check out a sample Q&A here

Knowledge Booster

Learn more about

Need a deep-dive on the concept behind this application? Look no further. Learn more about this topic, chemistry and related others by exploring similar questions and additional content below.

Similar questions

One way to lose weight is to exercise! Walking briskly at 4.0 miles per hour for an hour consumes about 400 kcal of energy. How many hours would you have to walk at 4.0 miles per hour to lose one pound of body fat? One gram of body fat is equivalent to 7.7 kcal of energy. There are 454 g in 1 lb.
If the RDA for vitamin C is 60. mg per day and there are 70. mg of vitamin C per 100. g of orange, how many oranges would you have to eat each week to meet this requirement?
What is one physical property of vitamin C and how is it related to its structure and function?
How much heat in kcal must be added to 0.68 kg of water at room temperature (20°C) to raise its temperature to 44°C?___ kcal
how does that instruction at a gym compare to the education and training a Registered Dietitian has to complete before helping people with their dietary habits?
One of the most common types of kidney stones are composed of calcium oxalate. In addition to calcium oxalate another product is also formed in the formation of kidney stones in the body. Certain foods are high in oxalate and lead to an increase of forming kidney stones in the human body. These high-risk foods are as follows: Spinach Swiss Chard Almonds (nuts in general) Sesame Seeds Soy Products (such as soy-based milk, cheese, yogurt) Sweet Potatoes Okra Beets Chocolate Black Tea Another risk factor to developing kidney stones is not drinking enough water. Males have a higher chance than females of developing kidney stones, with the average age being 30. Oxalate in food binds to calcium during digestion in the stomach and intestines and then is excreted in the body as waste. If too much oxalate appears in the urine and not enough liquid (due to not drinking enough water), then calcium oxalate crystals form, which are the kidney stone. A 35 year old male was taken to the hospital…
One of the most common types of kidney stones are composed of calcium oxalate. In addition to calcium oxalate another product is also formed in the formation of kidney stones in the body. Certain foods are high in oxalate and lead to an increase of forming kidney stones in the human body. These high-risk foods are as follows: Spinach Swiss Chard Almonds (nuts in general) Sesame Seeds Soy Products (such as soy-based milk, cheese, yogurt) Sweet Potatoes Okra Beets Chocolate Black Tea Another risk factor to developing kidney stones is not drinking enough water. Males have a higher chance than females of developing kidney stones, with the average age being 30. Oxalate in food binds to calcium during digestion in the stomach and intestines and then is excreted in the body as waste. If too much oxalate appears in the urine and not enough liquid (due to not drinking enough water), then calcium oxalate crystals form, which are the kidney stone. A 35 year old male was taken to the hospital…
The World Health Organization (WHO) recommends us to limit "free sugar" intake to no more than 5 % of the total daily Calories consumed. Sugars like sucrose are considered "free sugars" and provide about 4 Calories per gram. If an individual consumes 2000 Calories in a day, what is the maximum amount of sugar they are advised to take in? How does this amount compare to the added sugars found in popular soft drinks?
WhiCh is not a butter System? 2 Cacottz) and Ba(oHt2) Na HCO3 and Hi CO3 HF and NaE HCq HŠO Cund NaCz tsO Na HSO3 and Naz SO3 9 503
What is the purpose of Safety Data Sheets? Why are these important when handling common food service chemicals? What information/components are generally included? How do Safety Data Sheets vary?
Differentiate biopharmaceutical and pharmaceutical.
Choose any class of biological molecule and describe a disease or condition that is related to a problem with your body using that molecule.