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Q: List the fat-soluble and water-soluble vitamins andsummarize the general functions of each vitamin.
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Q: Xerophthalmia is a disease caused by lack of which vitamin?
A: Vitamin is an organic molecule that is an essential micronutrient which an organism needs in small…
Q: Why is daily ingestion of vitamin C more critical than daily ingestion of vitamin A?
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Q: discuss the implications of deficiency and toxicity of vitamins C
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- ons: On They will select and present a label for a pet food. They will identify on the label each of the components that it must include according to AAFCO: 1. Main display panel 2. Terms "dog food" or "cat food" 3. Net weight 4. Graphic or pictorial representations of the label Nutrition claims: Terms such as "complete and nutritious," "100% nutritious," "100% complete nutrition," or life stage (puppy, adult, geriatric, etc.) 5. Information panel 6. List of ingredients 7. Calorie content (if included) 8. Manufacturer, distributor or merchant information 9. Others I Accessibility: Good to go. B P W Ear 15 f6 (5)What are the key requirements of a healthy diet? How can grocery stores make it easier for customers to follow a healthy diet? Please support your posting with 7th edition APA reference(s)The order is for Total Parenteral Nutrition (TPN) 250 mL of Aminosyn II 5% (protein source), 1000 mL D25W (carbohydrate source), and 500 mL of Lipsyn II 10% (fat source) to be administered IV. How much nutritional value, in kcal, will the client be obtaining from the protein source infusion? Assume 1 g of protein provides 4 kcal of nutritional value. Question 1 options: a) 50 kcal b) 165 kcal c) 100 kcal d) 82.5 kcal
- A client has been advised to include more complete protein in their diet. Which of the following should the nurse recommend that the client include in their diet? Question 68 options: Lentils Eggs Nuts RicePick one option A nurse is consulting with the dietician regarding a client’s need for increased protein intake. Which of the following food sources should the nurse identify as an incomplete protein? Poultry Eggs Seafood Grainsreview the foods in these two photos: Given what you have learned this week, what are some of the nutritional differences you see between the two photos? After describing how they are different, please answer the following questions: What do you think are some of the biggest challenges our society faces when it comes to eating healthy? Which picture do you think looks the most like your current diet? How can you modify your current diet to make healthier choices?
- The question is as follows: What is the recommended daily intake allowance for this vitamin? Assume the person is between the ages of 20-30 years of age in good health. It also says to look at this website for guidelines The website is: https://health.gov/our-work/food-nutrition/2015-2020-dietary-guidelines/guidelines/appendix-7/A nurse is teaching a patient how to calculate the kilocalories contained in an ounce of corn chips. The nutrition facts label indicates that a one ounce serving contains 10 g of fat, 16 g of carbohydrates, and 2 g of protein. The patient accurately calculated the total number of kilocalories contained in one ounce of corn chips. How many kilocalories did the patient calculate was contained in this snack? Record the answer using a whole number. Answer: kilocaloriesDiscuss your thoughts about the best diet plan (i.e. Atkins) in general. Support your assertion. As always, use 250 words or more.
- Refer to one of the reasons the science of nutrition is so messy (from your required reading preparation) and think of a possible solution to combat this issue. Include some current news or recent research that relates to nutritional science and how it is affecting us (e.g. the news that the harmful effects of sugar were covered up for so long). cite your research/sources for evidence!)Answers to questions 6 and 7 pleaseA client has undergone gastrointestinal surgery the nurse has to modify the client diet after the surgery A. What factors should be considered for modification of diet? B. Why should the client be given a liquid diet after surgery?