Glucose (C6H12O6) which is the most common monosaccharide. The molecule has a carbonyl group and multiple hydroxyl group. Depending on the location of the carbonyl group, a sugar is either an aldose or a ketone. Glucose is an aldose fructose is a structural isomer of glucose is a ketone monosaccharides, particularly glucose are major nutrients for cells. The process of cellular respiration, cells extract the energy stored in the glucose molecule (Campbell & Reece, 2005).
As for Saturday and Sunday for week one I believe I could have been more active so I made a note to try again next week (Appendix B, F6,7). For the second week, I ate three meals a day, stayed active, and mediated twice a day since I began to feel the stress to build. However, on Easter Sunday I only ate one meal but it did go over my calorie intake but since it was a holiday I considered it a cheat day (Appendix A, F8). On April 23rd, I did eat my three meals a day but I was not active like I should have been. I committed the day to mediation and relax so I could prepare for all the stress I would be under as finals were approaching (Appendix B,
Upon looking at macro-nutrients it seems that Carbohydrates are what I consumed the most of during these weeks and Fat was the least. I did not do this on purpose it was just how I usually eat which gave these results and for this month my results were mostly consistent if we exclude week 6. Week 6 was not the best week I’ve had eating wise and I need to work my consistency so that I won’t cause myself to gain weight. During week 6, I was also sick with a bad cold and that could explain why my eating habits were a little abnormal than what they usually are. I did not try and make any adjustments to my diet because I have not had the time or the resources to do so.
They also supply dietary fiber and antioxidants, so they are much vital in a diet plan. Individuals who eat less than three servings of fruits and vegetables each day are more likely to develop coronary heart disease or stroke as compared to those that eat more than five servings of it in a day. Therefore, why not make it a habit to eat vegetables served either as a salad, cooked or juiced. This will surely make a difference in your overall health. Vegetable Serving Size Percentage Fat Calories Acorn squash 1 cup (cubed) 2% 56 Asparagus 6 spears 4% 24 Bean sprouts 1 cup 4% 62 Beets 1 cup (cubed) 3% 58 Brussels sprouts 1 cup (halved) 6% 38 Butternut squash 1 cup (cubed) 2% 63 Cabbage 1 cup, chopped 4% 21 Cauliflower 1 cup florets 3% 25 Carrots 1 cup chopped 5% 52 Celery 1 stalk 10% 6 Corn 1 cup 11% 132 Cucumbers 1 cup, chopped 12%
A low intake of vitamins and minerals causes about 2 billion people all over the world to suffer from micronutrient malnutrition (IFPRI, 2014). Nutritional deficiencies result in impaired physical and mental development of humans, loss of productivity, susceptibility to various diseases among others (Lim et al, 2012). They are caused not only by low quantities of food consumed but also by poor dietary diversity; as dietary diversity is a good indicator of broader nutritional status. More diverse diets are associated with lower rates of nutritional problems in many parts of the world (Popkin and Slining, 2013). As a result, to improve nutrition and health, it is important to increase dietary diversity.
For all the cuts that have been made to school foods, six percent has not been a big decrease. School lunches don’t provide any nutritional value for the kids. The purpose for a school lunch is to provide kids with a dependable lunch that has good proportional amounts and nutrition value. The obesity rates need to drop higher and faster in the next ten years if they want to make cuts out of our meals and the meals need to be proportioned to size. The government may have cut down on the obesity mass around the world, but some people go home hungry because they only get provided the school lunches.
However, a diet with too much salt, chemical or sugar, especially from processed food content can lead to various diseases that weaken the body. A good diet consists of healthy foods with a combination of carbohydrates, vitamins, mineral, fiber and protein that comes from various food groups such as fruits and vegetable, bread, rice, and potato, milk and dairy products, and food and drinks with low fats and sugar. The recommendation of dietician or physician should help the patient to make a good diet plan. 8.1 c. Some of the signs and symptoms of poor nutrition are as follows: 1. Malnutrition or lack of balance diet, and overeating harmful chemicals like junk foods can result of different diseases such as overweight, underweight and obesity problems that can lead to more serious problems such as diabetes or heart disease.
This is fine, but whole grains are still required for a healthy diet. A person on this diet long term would have to find ways to add whole grains to their diet. If these changes were not made over time then participants would start to experience the effects of anemia from the iron depletion. This is a diet that I would recommend to someone who is trying to lose weight in a healthy way. It was only deficient in a few nutrients based on one meal plan, so there is potential for other meal plans to pick up the slack where this one fell short.
Yeast extract in the agar supply sources of nitrogen, carbon, and vitamin for the metabolism of organisms. Xylose, Lactose, and Sucrose acts as the fermentable carbohydrate sources. Sodium Deoxycholate acts as the selective agent while Sodium Chloride provides buffering capacity. Phenol red is used as the indicator. The selective agents in the agar such as Sodium Thiosulfate and Ferric Ammonium Citrate support visualization of hydrogen sulfide production under alkaline conditions.
In my original 3-day diet, I was deficient in Potassium. To fix this deficiency, I added bananas, spinach, potato, beans, and broccoli, which are sources of potassium, to my perfect 3-day diet. Excesses can be harmful to your health, but being deficient is even worst. Viewing my original 3-day diet, found in WB1, I