Principles of Anatomy and Physiology
15th Edition
ISBN: 9781119329398
Author: Gerard J Tortora, Bryan Derrickson
Publisher: John Wiley & Sons Inc
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Textbook Question
Chapter 25, Problem 32CP
Briefly describe the USDA's My Plate and give examples of foods from each food group.
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Provide 2 or 3 "healthy" examples
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According to Marion Nestle’s introduction to Food Politics, how does the USDA come up with nutritional guidelines, such as the food pyramid and MyPlate?
In fundamentals of food science, what are the functions of carbohydrates to our body and food systems?
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_forward5Earrow_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_forward
- Look at the nutrition labels for the two breakfast bars below, also paying close attention to the ingredient lists provided in each. Answer the following questions: Blueberry Rx Bar:Kellogg's NutriGrain Bar● What is the difference between total sugars and added sugars? How do the total sugars and added sugars differ in these two bars? Be specific.● What are the biggest differences in the ingredient lists in these bars? Explain.● Choose one ingredient that you have not heard of from the list from either bar. Explain to the class what the ingredient is and what its purpose isarrow_forwardThe Acceptable Macronutrient Distribution Ranges (AMDR) are the percentage of each category you should eat __________% to ________% carbohydrate, _________% to _________% protein and _______% to _____% fat.arrow_forwardChoose 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_forward
- Foods 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_forwardMatch the macronutrient with the approximate % of kcalories it donates to this food. Please calculate fats based on the grams of fat reported, not the Calories from fat reported (they have been rounded).arrow_forwardThe 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_forward
- Analyze the Nutrition Facts label of the food chosen for nutrients that are "high" and a "good source" What is the serving size that this food label is based upon? Is this a reasonable amount for one serving?arrow_forwardsee picturearrow_forwardOn a food product, such as Fita Crackers: (base on the pictures attached below) Questions: 1. Are there any other nutrients (aside from carbohydrates, fat, and proteins) found on the product? If yes, which among these nutrients has the highest percent daily value? Explain.arrow_forward
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