Principles of Anatomy and Physiology
16th Edition
ISBN: 9781119662792
Author: Tortora, Gerard J., DERRICKSON, Bryan H.
Publisher: WILEY
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Chapter 25, Problem 32CP
Briefly describe the USDA's My Plate and give examples of foods from each food group.
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Chapter 25 Solutions
Principles of Anatomy and Physiology
Ch. 25 - l. What is metabolism? Distinguish between...Ch. 25 - How does ATP link anabolism and catabolism?Ch. 25 - How is a hydride ion different from a hydrogen...Ch. 25 - 4. What are three ways that ATP can be generated?
Ch. 25 - How does glucose move into or out of body cells?Ch. 25 - Prob. 6CPCh. 25 - Prob. 7CPCh. 25 - Outline the principal events and outcomes of the...Ch. 25 - Prob. 9CPCh. 25 - Prob. 10CP
Ch. 25 - Prob. 11CPCh. 25 - Prob. 12CPCh. 25 - Prob. 13CPCh. 25 - Which lipoprotein particles contain "good" and...Ch. 25 - Prob. 15CPCh. 25 - Prob. 16CPCh. 25 - Prob. 17CPCh. 25 - Prob. 18CPCh. 25 - Prob. 19CPCh. 25 - Prob. 20CPCh. 25 - Prob. 21CPCh. 25 - Prob. 22CPCh. 25 - 23. What are the roles of insulin, glucagon,...Ch. 25 - Why is ketogenesis more significant during fasting...Ch. 25 - Prob. 25CPCh. 25 - Prob. 26CPCh. 25 - What are the functions of leptin, neuropeptide Y,...Ch. 25 - Prob. 28CPCh. 25 - Prob. 29CPCh. 25 - Prob. 30CPCh. 25 - 31. What is a nutrient?
Ch. 25 - Briefly describe the USDA's My Plate and give...Ch. 25 - What is a mineral? Briefly describe the functions...Ch. 25 - Prob. 34CPCh. 25 - Prob. 35CPCh. 25 - 1. Jane Doe's deceased body was found at her...Ch. 25 - During a recent physical, 55-year-old Glenn's...Ch. 25 - Marissa has joined a weight loss program. As part...
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- Differentiate between “variable formula diets” and “fixed formula diets”. Put your referencesarrow_forwardDo you think that the differences between the USDA’s MyPlate and Harvard’s Healthy Eating Plate are important? Why or why not? Which plate would you recommend as a guide for healthy eating? Note: You are not comparing websites. You are comparing the recommendations illustrated in the USDA plate to the recommendations illustrated in Harvard’s Healthy Eating Plate.arrow_forwardThe Acceptable Macronutrient Distribution Ranges (AMDR) are the percentage of each category you should eat __________% to ________% carbohydrate, _________% to _________% protein and _______% to _____% fat.arrow_forward
- Choose one functional component in a food, and describe the class/component, sources, potential benefits, and tips for including this healthful component in a healthy diet.arrow_forwardIn response to the following question fulfil all requirements below: What are three new classifications of food proposed in the 21st Century? A sentence outline An introduction One body paragraph In response to the following question fulfil all requirements below: Select any process in food production or any process of importance to a foodie and present the three major steps within your selected process. A sentence outline One body paragraph A conclusionarrow_forwardFoods with high nutrient density refers to foods that: 1) are iron-rich. 2) contain a mixture of carbohydrate, fat, and protein. 3) carry the USDA nutrition labeling. 4) are rich in nutrients but relatively low in calories.arrow_forward
- The Caloric Value of Food Molecules is: Carbohydrate(4), Protein (9) and fat (4) Carbohydrate(4), Protein (9) and fat (9) Carbohydrate(9), Protein (4) and fat (4) Carbohydrate(4), Protein (4) and fat (9)arrow_forwardWhat are the functions of food? Explain in detail the physiological, psychological and social function.arrow_forwardWhat is nutrition? the paper should include an introduction paragraph, one paragraph for each of the 5 food groups, one paragraph on the “limits” (sodium and saturated fat), and a conclusion dairy fruit vegetables protein grains sodium and saturated fatsarrow_forward
- Plan a one-day meal plan (contain breakfast, lunch, dinner and snacks) that includes 5 different functional foods. List the active ingredient/nutrient and its’ function of each functional food.arrow_forwardUsing the macronutrient info, how many Calories do you expect to see (per serving) for this product? Assume the dietary fiber does not add any Calories. Nutrition Facts 32 servings per container Serving size 1 1/4 cup (28g) Amount Per Serving Calories % Dally Value Total Fat 8g Saturated Fat 1g 10% 5% Trans Fat 0g Cholesterol 0mg 0% Sodium 680mg Total Carbohydrate 23g Dietary Fiber 5g Total Sugars 4g Includes 5g Added Sugars 30% 8% 18% 10% Protein 5g 10% Not a significant source of vitamin D, calcium, iron, and potassium • The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.arrow_forwardName the basic classes of foods that serve mainly as (a) fuels and (b) structural and functional components.arrow_forward
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