Introduction to General, Organic and Biochemistry
Introduction to General, Organic and Biochemistry
12th Edition
ISBN: 9780357119303
Author: Bettelheim, Frederick A., Brown, William H., Campbell, Mary K., FARRELL, Shawn O., Torres, Omar
Publisher: Cengage Learning
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Chapter 28, Problem 62P

A vegan diet is one that excludes all animal products. Is it possible to get all essential nutrients from such a diet? Will it be more difficult or easier to achieve this goal with a diet that allows animal products?

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For years we’ve been told that eating fat will cause various health problems and have been warned to eliminate it from our diet. But now we know that not all fat is the same. By understanding the difference between good and bad fats and how to include more healthy fat in your diet, you can improve your mood, boost your energy and well-being, and even lose weight. Since fat is an important part of a healthy diet, rather than adopting a low-fat diet, it’s more important to focus on eating more beneficial “good” fats and limiting harmful “bad” fats.   What is their experience with the health risks associated with ‘bad fat’ intake for example obesity, diabetes, heart disease, strokes, cancer, etc.? Why is eating healthy so important?   What are are recommendations for maintaining a healthy diet of ‘good fats’? What's the deal with fats?
how does that instruction at a gym compare to the education and training a Registered Dietitian has to complete before helping people with their dietary habits?
What do amino acids, fatty acids, and sugars (monosaccharides) have in common? O They are used to make lipids. O They are made of carbon, oxygen, and hydrogen. O They are used to make proteins. O They are made of carbon, oxygen, and nitrogen.

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Introduction to General, Organic and Biochemistry

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Lipids - Fatty Acids, Triglycerides, Phospholipids, Terpenes, Waxes, Eicosanoids; Author: The Organic Chemistry Tutor;https://www.youtube.com/watch?v=7dmoH5dAvpY;License: Standard YouTube License, CC-BY