Explain how each food in the picture improves the health of a patient with obstructive sleep apnea, secondary to obesity and physical inactivity.
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Explain how each food in the picture improves the health of a patient with obstructive sleep apnea, secondary to obesity and physical inactivity.
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- Alcoholic beverages can be a significant source of calories in addition to the 7 kcal per gram supplied directly by the alcohol. Match these alcoholic beverages with their corresponding calorie content. Alcoholic Beverage Stout (12 oz) Red wine (5 oz) Margarita (6 oz) Pina colada (9 oz) Strawberry daquiri (12 oz) Mojito (6 oz) Calorie Content Answer Bank 490 calories 120 calories 300 calories 225 calories 140 calories 250 calorieshaccp plan of hazard analysis of set yogurt Processing Step Hazard Number Identified Hazard & Source Type of Hazard(B/C/P) Preventative MeasureINGREDIENTS: CULTURED REDUCED FAT MILK Nutrition Facts WATER LESS THAN 18ENATURAL RAVORS LEMON JUICE CONCENTRATE, TAPIOCA STARCH, CELLAN About 5 servings per container CUM, STEVIA LEAF RER M, SEA SALT, FRUIT AND VECETABLE JUICE CONCENTRATE FOR COLOR Serving size 3/4 cup (170g) VITAMIN DE ACTIVE YOGURT CULTURES LBUIGARICUS&S. THERMOPHIUS. Amount per seving Calories 90 Daly Valw 3% 8% Total Fat 2 Saturated Fat 1.5g Trans Fat Og Cholesterol A Fat free B. Low fat CA good source of vitamin D D.A good source of calcium
- | 4. Explain the following table in detail.? One by One food source explain in detail with respect to I th Fluoride Content.? Food Fluoride Content (ppm on dry basis) Milk 0.04–0.55 Meats 0.01–7.7 Fish 0.10–24.0 Cheese 0.13–1.62 Butter 0.4–1.50 Rice and peas 10.0 Cereal and cereal products Vegetables and tubers 0.10–0.20 0.10–2.05 Citrus fruits 0.04–0.36 Sugar 0.10–0.32 Coffee 0.2–1.6 Tea infusion 0.1–2.0 Instant (solution) 0.2Identify the nutrient: is an antioxidant; animal sources are more reliable than plant sources; deficiency symptoms include night-blindness and trouble tasting/smelling; oxalates and phytates bind to it, reducing absorption from plant foods; is water soluble calcium vitamin A vitamin C iron O zincFor which of the following food components are qualified health claims related to diabetes allowed by the FDA? ⒸB vitamins O chromium picolinate Ⓒcalcium 0.8 mg folic acid
- Please help with this question A healthy adult is typically in Question 16 options: Negative nitrogen balance Positive nitrogen balance Equilibrium None of the aboveNutrient Function Deficency Symptoms Toxicity Symptom Magnesium Phosphorus Potassium Sodium Chloride Iodine Magnesium Phosphorus Potassium SodiumSex : maleAge : 64 yearsHeight : 5 feet 4 inchesWeight : 67 kgActivity : sedentary workerSymptoms : diagnosed for angina pectoris, has difficulty in brisk walking or climbing stairsClinical picture : Blood pressure 190/90His blood picture is ( values are in mg/dl):Total cholesterol 195Serum triglycerides 189HDL cholesterol 38VLDC cholesterol 37.8LDL cholesterol 119.2TC/HDL-C Ratio 5.13LDL-C /HDL-C Ratio 3.14 What will be your suggestion to the patient regarding the following:1. Improving his blood picture 2. Appropriate from of exercise 3. Any other investigations which you feel are necessary.
- The most bioavailable form of dietary iron is with the highest amount of heme iron per serving is ferric iron. mushrooms ferrous iron, clams Oferric iron, liver Oferrous iron, mushrooms and the food2nd column: added reagent/s 4th column: observation and interpretationOne grape is placed in tap water and another grape is placed in salt water. The change in their mass is measured after a day.
