The 500-milligram dose of vitamin C provided by this dietary supplement is Group of answer choices less than the RDA for vitamin C. equal to the RDA for vitamin C. more than the RDA for vitamin C, but less than the UL for vitamin C. more than the UL for vitamin C.
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- How many kcal are supplied by the following TPN prescription? Enter a whole number, do not enter units Dextrose (70%) 260 g Amino Acids (15%) 142 g Lipids (20%) 38 g Answer:Which of the following is not true for reducing the risk of heart attacks? if saturated fat in the diet is replaced with unsaturated fats, the risk for heart disease decreases replacing total fat or saturated fats with carbohydrates is not associated with reduced risk of heart attacks if saturated fat in the diet is replaced with refined carbohydrates, risk for heart disease increases saturated fats in the diet should be replaced with polyunsaturated and monounsaturated fats if saturated fat in the diet is replaced with refined carbohydrates, risk for heart disease decreasesThe assignment was to add what you ate in 24 hours on a aap. These are results I got. Is these results are bad or good. If it’s good give reasons why r good and if are bad why are bad?
- What does the Tolerable Upper Intake Level (UL) of a nutrient represent? a. The maximum amount allowed for fortifying a food b. A number calculated by taking twice the RDA for three times the AI c. The maximum allowable amount available in supplement form d. The maximum amount from all sources that appears safe for most healthy people and beyond which there is increased risk of adverse health effects3EHi, I am stuck on the RDA (g) generic for carbohydrate and the AI (g) generic for total fat. I beleive this is related to weight My weight it 50 kg How do I get the results for carbohydrate and total fat? Thank you
- Recommended protein intakes can be stated in 2 ways (DRI and RDA). Please list those recommendations.All of the following supplements are considered members of the "Big 5" group of dietary supplements for athletic performance, except: Group of answer choices Caffeine Beta-alanine Colostrum Creatine NitrateA patient with diabetes is admitted to the hospital. How should the nursing care be managed to ensure proper glucose control and prevent complications? I need solution in 50-60 words
- Carbohydrate loading 2 Blood doping 3 Anabolic steroids 4 Growth hormone 5 Ergogenic aid Match each of the options above to the items below. A process by which a very-high-carbohydrate diet is consumed for about 3 days before an athletic event while tapering exercise duration to try to increase muscle glycogen stores Work-producing; a mechanical, nutritional, psychological, pharmacological, or physiological substance or treatment that is intended to improve performance A general term for hormones that stimulate development in male sex organs A pituitary hormone that produces body growth and fat release from storage, among other effects 5 3 4 A technique by which red blood cells, in a blood sample, are concentrated by removing fluid, and later are injected into an athlete 2The Nutrition Facts on a box of cereal shows that a 1 ounce serving (with no milk) provides the following: Calories Protein Carbohydrates (CHO) Fat Percent of Calories 114 2 grams 22 grams Complete the following questions using the data above. SHOW YOUR WORK cereal? 2 grams 1. How many Calories in the cereal come from: a. CHO b. fat a. CHO 2. Using 114 as the total number of Calories in a lounce serving, calculate what percent of Calories in this cereal come from: a. CHO b. fat c. protein 3. Compare the AMDR for each of the macronutrients to the % of each of those macronutrients in the cereal. Is the AMDR higher or lower than the amount supplied by the b. fat c. protein c. proteinBased on the information in Chapter 3, evaluate the nutritional label of a food item, either one in the supermarket or one that you have available. Make sure your ingredient list on that label has at least five (5) ingredients. Please discuss the answers to the following questions: List the individual ingredients by category (carbohydrate, protein, fat, vitamins, minerals, and additives). Using the information from your textbook, explain the function and relative safety of the identified ingredients. Find a similar organic food item and contrast the ingredients including the food additives to the original product. What did you find in your comparison? What is the relative safety of the organic variation?