Pre-lab 1- Myths in Science

/in /by

Pre-lab 1- Myths in Science. Name:______________________ Date: _______

Lab Section:___________

Pre-lab 1- Myths in Science (10 pts)

Read the introduction and “myths” 1, 2, 3, 5, 6, 8, & 9 in the article, The Principle Elements of the Nature of Science: Dispelling the Myths, by W.F. McComas (Posted on Blackboard in the lab folder). Complete the questions below and turn this page in at the beginning of lab.

PLEASE ALWAYS WEAR CLOSED TOED SHOES AND PANTS TO LAB!

1) Explain what the author means when he says that there is no well-accepted theory of gravity.

 

Answer

 

A scientific law or scientific principle is a concise verbal or mathematical statement of a relation that expresses a fundamental principle of science, like Newton’s law of universal gravitation. A scientific law must always apply under the same conditions, and implies a causal relationship between its elements. A law differs from a scientific theory in that it does not posit a mechanism or explanation of phenomena: it is merely a distillation of the results of repeated observation. As such, a law limited in applicability to circumstances resembling those already observed, and is often found to be false when extrapolated.

 

2) Compare the difference between the application of laws in biology versus the physical sciences.

Answer

 

The main difference is that Biology deals with living organisms, but the ramifications of this fact go beyond just the subject matter, because it also affects the nature of the scientific methods employed by biologists.

Understanding Organisms: One approach to understanding a phenomenon is to reduce it to its fundamental aspects, and, by understanding each component, you can gain some appreciation of the overall process. This approach, often referred to as reductionism, is useful, especially in the physical sciences, where, for example, a knowledge of the behavior of individual atoms allows you to predict the dynamics of a reaction system. However, the hierarchical organization of biological systems makes it impossible to understand all aspects of even a single organism by studying each of its components. Furthermore, there are certain biological processes, like Natural Selection, which cannot be predicted based on only a knowledge of Physics and Chemistry. In other words, the entire range of material phenomena are to be found in biological systems, whereas Physics and Chemistry only deal with a subset of these phenomena.

 

3) Explain what is meant by “generalizing” versus “explanatory” when applied to hypotheses.

 

Answer

 

Hypothesis simply means an educated guess. The reality of hypothesis can be complex. Explanatory hypothesis often referred as Trial Theory, is where hypothesis relates to an idea that may become a theory with more evidence and agreement from scientists. In other words, the trial hypothesis or idea is not yet validated, but if it is it becomes a scientific theory. While

Generalizing hypothesis or trial law is where hypothesis relates to an idea that may become a law with more evidence and agreement from scientists. In other words, the trial hypothesis or idea is not yet validated, but if it is it becomes a scientific law.

 

 

4) Explain the problem of induction in your own words and provide an example to illustrate this problem.

Answer

 

The problem of induction is the philosophical question of whether inductive reasoning leads to knowledge understood in the classic philosophical sense, since it focuses on the alleged lack of justification for either:

Generalizing about the properties of a class of objects based on some number of observations of particular instances of that class (for example, the inference that “all swans we have seen are white, and therefore all swans are white”, before the discovery of black swans) or

Presupposing that a sequence of events in the future will occur as it always has in the past (for example, the laws of physics will hold as they have always been observed to hold).

 

 

 

5) In your own words, explain why a scientist should never say that their hypothesis is “proven true”?

Answer

 

Well since a hypothesis is an educated guess it only come from what you think. It’s almost like an opinion. Example. If someone doesn’t like a movie but you say it’s the best, you can’t prove it to somebody else because it all depends on their opinion. Or another way to explain it is if you were talking to the person who didn’t like the movie you can’t prove it to them that it was good because that person has another opinion and thinks the opposite.

 

6) What does it mean for something to be falsifiable? Provide an example of a falsifiable hypothesis and a non-falsifiable hypothesis.

Answer

 

A statement is called falsifiable if it is possible to conceive an observation or an argument which proves the statement in question to be false. In this sense, falsify is synonymous with nullify, meaning not “to commit fraud” but “show to be false”.

 

For example, Newton’s Theory of Gravity was accepted as truth for centuries, because objects do not randomly float away from the earth. It appeared to fit the figures obtained by experimentation and research, but was always subject to testing.

 

However, Einstein’s theory makes falsifiable predictions that are different from predictions made by Newton’s theory, for example concerning the precession of the orbit of Mercury, and gravitational lensing of light. In non-extreme situations Einstein’s and Newton’s theories make the same predictions, so they are both correct. But Einstein’s theory holds true in a superset of the conditions in which Newton’s theory holds, so according to the principle of Occam’s Razor, Einstein’s theory is preferred. On the other hand, Newtonian calculations are simpler, so Newton’s theory is useful for almost any engineering project, including some space projects. But for GPS we need Einstein’s theory.

 

 

7) Consider the first chapter reading from the text book, give an example of a scientist(s) failure to be objective when drawing conclusions from their data in that reading.

 

Answer

 

Steven Jay Gould pointed out in science textbook “The Case of the Creeping Fox Terrier Clone (1988)”

The “fox terrier” refers to the classic comparison used to express the size of the dawn horse, tiny precursor to the modern horse. This comparison was unfortunate because of two reasons. Not only was this horse ancestor much bigger than a fox terrier, but the fox terrier breed of dog is virtually unknown to American students.

The major criticism leveled by Gould is that once this comparison took hold, no one bothered checking its validity or utility. Through time, one author after another simply repeated the inept comparison and continued a tradition making many science texts virtual clones of each other on this and countless other points.

 

 

 

 

3

Edited 8/26/15 Biology 111 Lab Page

Pre-lab 1- Myths in Science

 
"Looking for a Similar Assignment? Get Expert Help at an Amazing Discount!"

Cycle Ergometer and Step Submaximal Graded Exercise Tests

/in /by

Cycle Ergometer and Step Submaximal Graded Exercise Tests.

LAB 2​​

Demonstration of Cycle Ergometer and Step Submaximal Graded Exercise Tests

Purpose

This laboratory experience is designed to illustrate the pretesting, testing, and posttesting procedures for conducting a submaximal graded exercise test (GXT) on the cycle ergometer and step and to develop your skill in administering these tests.

Equipment

· Stationary cycle ergometer

· Step with risers

· HR monitor

· Sphygmomanometer

· Metronome

Student Assignments

1. Select one apparently healthy student to serve as the client.

2. Select one or two students to prep the client for the test.

3. Assign one student to monitor and collect HR data from HR monitor.

4. Select one student to measure palpated HRs.

5. Select one student to measure BPs.

6. Select one student to set and monitor work rates on cycle ergometer.

7. Select one student to monitor client throughout test and to obtain client’s RPE.

Testing Procedures

1. Select an appropriate cycle ergometer protocol for the client.

2. Prepare the client for the test, explain purpose and nature of the GXT, measure height and body weight, position electrodes, and calculate target HR for test termination if required by the GXT protocol.

3. Collect resting data. Measure resting HR using palpation and HR monitor. Measure resting BP using auscultatory method.

4. Collect exercise data. Measure exercise HR every minute using palpation and HR monitor. Measure exercise BP during last 2 min of each stage of test. Ask client for RPE during last minute of each stage of test. Closely monitor client throughout test, checking for signs and symptoms that indicate the test should be terminated. Make certain that client achieves a steady-state HR during the last 2 min of each stage (HR values within ±5 to 6 bpm) before increasing the work rate.

5. Continue GXT until test protocol is completed or target exercise HR is achieved, or HR, BP data indicate test should be stopped, or client voluntarily terminates the test.

6. Collect recovery data for 3 to 5 min. Measure recovery HR every minute using palpation and HR monitor. Measure recovery BP every 2 to 3 min.

Data Analysis

1. Use the HR and work rate data from the last two exercise stages to estimate the client’s VO2max using the multistage method. Hint: Use the ACSM cycle ergometry equation (see table 4.3) to calculate the metabolic cost for the last two exercise stages. Note: Use ACSM equation only if client obtained steady state (i.e., HRs during last 2 min of each stage are within ±5 to 6 bpm) for the last two stages of the GXT.

2. Graph the HR versus energy cost (ml · kg-1 · min-1) data for the last two stages. Estimate the client’s VO2max using the graphing method.

3. Determine the client’s cardiorespiratory fitness level by classifying the estimated VO2max (see table 4.1).

4. Graph the client’s HR response during each minute of exercise and recovery. Plot HR on the y-axis and time on the x-axis.

5. Extra credit: Correlate the client’s exercise HRs obtained from palpation and the HR monitor using the Pearson product-moment correlation technique (rx,y).

Data Collection Form for Cycle Ergometer and Step Submaximal Graded Exercise Test

Client’s Demographics

Name ____________________ Date _________
Age ___32__ yr Body weight _80___ kg
Height __174___ cm  

Resting Data

HR ____86__ bpm

BP ____125/80__ mmHg

GXT Test 1 Data: Astrand-Rhyming Cycle Ergometer Test

Protocol __________________

Target HR for test termination (if needed) ________ bpm

Minute Work rate HR palpated HR monitored RPE Systolic BP Diastolic BP
  kgm · min-1 Watt          
1       140   140 80
2       148   160 85
        152   165 80
4       156   160 80
5       160   160 75
6       160   140 80

Recovery Data HR Sys Dys

1         139 120 80
2         120 120 80
3         115 110 70
4              
5              

Reasons for stopping the test:

GXT Test 2 Data: Harvard Step Test

Protocol __________________

Target HR for test termination (if needed) ___188_____ bpm

Minute Work rate HR palpated HR monitored RPE Systolic BP Diastolic BP
  kgm · min-1 Watt          
1       162      
2       180      
3       189      
4       189      
5       191      
6              

Recovery Data

1              
2              
3              
4              
5              

Reasons for stopping the test:

Converting predicted VO2 max values from absolute (L/min) to relative (ml/kg/min).

mL/min = L/min *1000

mL/kg/min = mL/ body weight in kg

Ex. An 80 kg man achieved a peak VO2 of 4.7 L/min

4700 mL/min = 4.7 L/min *1000

58.75 mL/kg/min = 4700 mL/min/ 80kg

Lab report: Due October 15

This lab is a comparison between the submaximal step test and submaximal bike test. You will be comparing your data and evaluating results from each test.

5 From V. Heyward and A. Gibson. 2014, Advanced Fitness Assessment and Exercise Prescription instructor guide, 7th ed. (Champaign, IL: Human Kinetics).

Cycle Ergometer and Step Submaximal Graded Exercise Tests

 
"Looking for a Similar Assignment? Get Expert Help at an Amazing Discount!"

Investigation Design

/in /by

Investigation Design.

Investigation Design Instructions and Rubric Your Task: Design an investigation to collect appropriate evidence to answer the guiding question:Why does (or doesn’t)

the frequency of a physical trait change in a rabbit population in differentenvironments? You can approach this question

in many different ways. There are multiple rabbit traits to focus on (fur color, tail length, teeth length) and many different

types of environments you could test (e.g. environments with and without predators, environments with or without food

limitation, environments with predators at the equator or arctic,and many more!). It is your job to determine what would be

appropriate and sufficient evidence to collect to support your answer to the guiding questionabove.

During Labs #10 and #11 you will have time to brainstorm with a classmate about different elements of the investigation

design, but each student will write up the investigation design assignment individually. By the due date on the course

calendar, you will individually submit an assignment in your own words via the Turnitin link under “Investigation Design” on

the main menu. Features of your design may be similar to a classmate’s if you brainstormed together, but the entire

assignment must be written individually and in your own words. Do not write your assignment in the same room asa

classmate and do not share your written assignment witha classmate. Write your procedure where indicated in Lab 12of the

lab manual or bring a copy of your investigation design to lab so that you can conduct your investigation during Lab #12! This assignment is 10% of your grade.Your investigation design must include sufficient detail that your TA could conduct

the same investigation after reading your assignment. You will be graded based on the rubric below. Your investigation design assignment will consist of the four sections outlined below and each section should address the following questions:

1. Introduction

a) Did you brainstorm with a classmate? If yes, who did you brainstorm with? b) What is the provided guiding question you are trying to answer with this investigation(it’s the same for everyone)?

c) Why is this an important orinteresting question to investigate? (Think about how this investigation connects to the

predictions about traits you made on the field tripin Lab #10.) 2. Experimental Design

a) How will you determine if the frequency of a trait in the population changes over time in different environments? b) What trait will you investigate? (e.g. fur color, tail length, or teeth length?)Why are you interested in this trait?

c) What different environments will you include in your design? (e.g. environments with and without predators,

environments with or without food limitation, environments with predators at the equator or arctic, etc.)Why did you decide to design you investigation this way?

d) There are other variables you can manipulate in the simulation that might influenc the biotic interactions (e.g. Which

allele is inherited as the dominant allele? Where do the rabbits live? When isa selection pressure first introduced?).

How will these variables be controlled or manipulated in your investigationtrials? Why did you make those decisions?

e) How many trials (or replicates) will you conduct? Why is the number of trials important?

f) For how many generations will you need to run the simulation during each trail?How did you determine this# of

generations was appropriate? Why do you think # of generationsis a biologically important variable in this

investigation? 3. Data Collection

a) Will you collect data on a singleresponse variable or multiple response variables (e.g. Total rabbits in population, number of rabbits with white fur, number of rabbits with brown fur, etc)?. Why did you decide to design your

investigation this way?

b) How will you keep track ofand organize the data you collect? Look through your lab manual to review the types of data charts you have used in this class. Draft a data table on the “Data Collection” page of Lab 12 in your manual.

4. Data Analysis

a) How do you predict the frequency of the trait will change in the rabbit population in the different environments you are testing? Why do you think this?

b) Is your prediction grounded in biological concept that we have learned this semester? How so?

c) What type of calculations will you need to maketo summarize your data across multiple trials? Why are these necessary?

d) What type of graph could you createto help make sense of your data? Describe what the graph would look like,

including how you would label the axis, if applicable.

1

 

 

Grading Rubric

 

 

Criteria Levels of Achievement Proficient Satisfactory Needs Improvement Unsatisfactory

Biology Content 20 Points 18 Points 15 Points 10 Points Use concepts All biological content 1 biology content 2-­­3 biology content 4 or more biology content correctly in Intro and was correct error errors errors Analysis sections

Biology reasoning 30 Points 27 Points 22 Points 15 Points Supported design All reasoning was 1 reasoning error 2-­­3 reasoning errors 4 or more reasoning errors with appropriate appropriate reasoning

Depth of response 20 points 18 points 15 points 10 points Fully explained all Vaguely explained Needed to elaborate Complete lack of depth; thinking thinking on 1 item more on several Answers are limited to bare responses minimum.

Completeness 20 Points 18 Points 15 Points 10 Points Complete all Completed all parts Answered all Completed all 4 Skipped several sub-­­parts or questions in the of all questions parts of all sections but skipped entire sections outline above sections, but 1 or 2 sub-­­parts missed 1 sub-­­ question within a part

Quality 10 Points 8 Points 6 Points 4 Points Creativity, No – or very minor, 1-­­2 noticeable Several noticeable Errors indicated lack of cohesiveness, word almost unnoticeable errors or average errors proofreading; errors made it choice, spelling, – errors; creative design difficult to understand grammar, correct use design of scientific terms

 

 

 

2

Investigation Design

 
"Looking for a Similar Assignment? Get Expert Help at an Amazing Discount!"

Nutrition

/in /by

Nutrition. Create a PowerPoint presentation of no more than 15 slides that reflect your understanding of the three macronutrients discussed in this module: Carbohydrates, Lipids, and Proteins. Be creative!
Each slide should include information about each macronutrient.

  • Definition of the macronutrient inclusive of its      function and structure
  • Where they are digested and absorbed
  • Types and their purpose
  • Special characteristics and function
  • Clinical applications as they relate to health and      diets

Use APA Editorial Format for citations and references used other than the textbook.

Macronutrients – Carbohydrates, Lipids, and Proteins

Macronutrients

In this module nutrients are introduced with a discussion about how they work in the body. There are six classes of nutrients:

  • Energy yielding macronutrients: Carbohydrates, Lipids      or Fats, and Proteins
  • Non-energy yielding micronutrients: Vitamins (water soluble      and fat soluble) and Minerals (macrominerals and microminerals) and Water

In this module the focus will be on energy yielding macronutrients. In the next module the non-energy micronutrients are discussed.

Let’s start with an overview by viewing the Gastrointestinal Tract in Action http://www.dnatube.com/video/1104/Gastrointestinal-tract-in-action and you may find the following CDC Nutrition for Everyone website helpful http://www.cdc.gov/nutrition/everyone/index.html

Carbohydrates: Structure and Sources

A carbohydrate is an organic compound (a substance that contains carbon bonded to hydrogen) that provides energy. Chemically, all carbohydrates contain carbon, hydrogen, and oxygen in the same proportion as water (H2O). A carbohydrate is measured in calories or “kilocalories.”

A kilocalorie (C) is a unit of energy. Note the capital C means these are kilocalories and not calories. Carbohydrates provide 4 Calories/gram and are an immediate source of energy for the body. For example, to find the number of carbohydrate kilocalories, find the amount of carbohydrates per serving and multiply this number by four to get the amount of carbohydrate kilocalories. Example: 20g carbohydrates x 4 = 80 kilocalories of carbohydrates. So keep this in mind when teaching clients.

Carbohydrates include starches, fiber, and sugars (glucose). Carbohydrates can be found in rice, pasta, cereals, starchy vegetables (corn, potatoes, green beans) and bread. Fiber-rich carbohydrates include berries, kidney beans, and broccoli. Carbohydrates with a large amount of sugars are baked goods, cookies, cakes, soda, syrups, and honey. You can think of carbohydrates as anything with “white” ingredients (white flour, white sugar). Fruits are also considered carbohydrates with sugar as well as alcohol. This is helpful to remember when conducting client teaching. You help them to distinguish between high calorie, high starch, and high sugar carbohydrates.

Carbohydrates: Role in the Body and Health Effects

The number one role carbohydrates play is to supply energy (4 C/gram). Carbohydrates are specifically important to neurologic function (brain) and physical exercise. Also, carbohydrates save protein use in the body by using carbohydrates for energy rather than growth and maintenance of body tissues and prevent ketosis. Growth and maintenance of body tissues is best done by proteins. Carbohydrates provide fiber from whole grains. Fiber reduces the risk of obesity, heart disease, type 2 diabetes, and high cholesterol. Fiber is needed to prevent constipation which can lead to hemorrhoids, and gastrointestinal disorders such as diverticulosis and colon cancer. Our bodies need 45-65% carbohydrate intake of our total energy intake (the Acceptable Macronutrient Distribution Range or AMDR). Adequate Intake of fiber is 25 grams per day for women and 38g for men.

An important point for nurses to remember about carbohydrates is that a low carbohydrate high protein diet can lead to keto-acidosis and damage to the heart, liver, and kidneys because the body will break down proteins (and muscle) if there is not enough glucose in the body for energy. Another important point is that the liver converts all molecules to glucose. So for those diabetic clients on oral anti-diabetic medications, always consider liver function. Hypoglycemia is another disease process to recognize concerning carbohydrates. Lastly, lactose intolerance is considered when discussing carbohydrates because dairy products contain lactose, a sugar and form of carbohydrates.

Lipids: Structure and Sources

A lipid is also an organic compound that provides an important energy source during rest and low intensity exercise. Chemically all fats contain carbon, hydrogen, and oxygen much less proportionately to water. A lipid also contains phospholipids, phosphorus, and occasionally nitrogen. Lipids include triglycerides, phospholipids, and sterols. Lipids are insoluble in water. Think of a lipid when making a salad dressing; the oil or fat stays on top of the water.

Lipids provide 9 Calories/gram and are a later source of energy for the body after carbohydrate calories have been used. Lipids contain the most concentrated amount of energy for the body. To find the number of lipid kilocalories, find the amount of fats per serving and multiply this number by nine to get the amount of fat kilocalories. For example, 20g fat x 9 = 180 kilocalories of fats.

Food sources include: oils, shortening, butter, margarine, mayonnaise, salad dressings, table cream, and sour cream. Triglycerides are the most common form of fats found in foods and contain fatty acids. Some fatty acids increase the risk of chronic disease and some fatty acids prevent disease and protect our health. Phospholipids contain phosphate and are found in only a few foods. Cholesterol is an example of a phospholipid. Cholesterol is found in any animal product. If it comes from an animal and has fat, it is cholesterol. Meat, eggs, dairy, and eggs are all examples of foods that contain cholesterol.

Lipids: Role in the Body and Health Effects

Lipids carry important fat soluble vitamins A, D, E, and K. They also provide a sense of fullness and satisfaction since they take longer to digest. There are three types of triglycerides and are important to distinguish because of their health effects. Saturated fatty acids (coconut oil, butter, cheese, whole milk, cream, lard, and beef fat) can cause high cholesterol, heart disease, and atherosclerosis, and contribute to obesity since fat is stored in adipose tissue. But Mono and Poly unsaturated fats such as olive oil, nuts, canola oil, corn, and safflower oils help prevent high cholesterol. Therefore, animal fats are saturated and contribute to high cholesterol, cardiovascular disease, and cancer, while plant fats are good and help lower the risk of disease. Also, saturated fats are solid at room temperature, while unsaturated fats are liquid at room temperature. This is an important point when teaching clients about fat in the diet. Essential fatty acids cannot be synthesized by the body and must be consumed in the diet (linoleic acid and alpha-linolenic acid).

There is one exception to the saturated fat classification, coconut oil. In years past, coconut oil was viewed as an artery clogging fat and placed in the same category as animal fat. When reexamined by experts this medium chain fatty acid is now seen as a heart healthy fat that fights disease. This fat is not stored in the body as adipose tissue, but rather metabolized by the liver immediately and used as energy. For this reason, experts say it speeds up metabolism and promotes weight loss. This beneficial oil is involved in research around the globe for medical conditions such as Alzheimer’s, Diabetes Mellitus Types I and II, Coronary Artery Disease, and numerous skin disorders.

An important point to know about lipids is to be aware of what cholesterol numbers mean. See http://www.cdc.gov/cholesterol/ldl_hdl.htm and review the National Lipid Association recommendations for patient-centered management of dyslipidemia: Part 1 – executive summary http://www.lipidjournal.com/article/S1933-2874(14)00274-8/fulltext#sec1.1

Proteins: Structure and Sources

A protein is also an organic compound that supports tissue growth, repair, and maintenance. Chemically all proteins contain carbon, hydrogen, and oxygen and differ from carbs and lipids in that they contain nitrogen. Proteins contain amino acids. The body will break down food proteins into amino acids and then rebuild the amino acids to build protein for the body, such as in the muscles and blood. Essential amino acids are only obtained from food, the body cannot make them. Non-essential amino acids are made by the body and do not need to be consumed in the diet. Proteins provide 4 Calories/gram for energy.

Food sources of proteins include: meat, poultry, fish, eggs, milk, yogurt, cheese, dried beans and peas, and nuts and nut butters. A small amount of protein can sometimes be found in whole grains and vegetables.
Proteins: Role in the Body and Health Effects

Proteins are essential for tissue growth, repair, and maintenance. A diet with the appropriate amount of protein promotes healing in any plan of care. If clients are not consuming enough carbohydrates and lipids, the body will use protein as an energy source. This can lead to problems such as poor healing, ketoacidosis, and muscle damage to include heart, kidneys, and liver. Protein can be used for energy in times of low carb intake and/or starvation. The body will break down protein for essential glucose to provide energy to the brain. Proteins have so many functions it is impossible to discuss them all. Here are the other functions to pay attention to in your readings: enzymes and hormones, maintaining fluid and electrolyte balance, acid-base balance, building a strong immune system, neurotransmission, and the transport and storage of other nutrients. Also the effects of consuming too much protein is not what you might think given many Americans think high protein diets are essential to weight loss and do not realize the health effects such as high cholesterol, bone loss, and kidney disease.

Note that according to the Institute of Medicine, a balanced diet will consist of between 20 to 35 percent calories from fat, 10 to 35 percent from protein and 45 to 65 percent from carbohydrates. Aim for 30 percent, 20 percent and 50 percent of your calories from fat, protein and carbohydrates, respectively.

textInforma|׳wx�

Create a PowerPoint presentation of no more than 15 slides that reflect your understanding of the three macronutrients discussed in this module: Carbohydrates, Lipids, and Proteins. Be creative!
Each slide should include information about each macronutrient.

  • Definition of the macronutrient inclusive of its      function and structure
  • Where they are digested and absorbed
  • Types and their purpose
  • Special characteristics and function
  • Clinical applications as they relate to health and      diets

Use APA Editorial Format for citations and references used other than the textbook.

Macronutrients – Carbohydrates, Lipids, and Proteins

Macronutrients

In this module nutrients are introduced with a discussion about how they work in the body. There are six classes of nutrients:

  • Energy yielding macronutrients: Carbohydrates, Lipids      or Fats, and Proteins
  • Non-energy yielding micronutrients: Vitamins (water soluble      and fat soluble) and Minerals (macrominerals and microminerals) and Water

In this module the focus will be on energy yielding macronutrients. In the next module the non-energy micronutrients are discussed.

Let’s start with an overview by viewing the Gastrointestinal Tract in Action http://www.dnatube.com/video/1104/Gastrointestinal-tract-in-action and you may find the following CDC Nutrition for Everyone website helpful http://www.cdc.gov/nutrition/everyone/index.html

Carbohydrates: Structure and Sources

A carbohydrate is an organic compound (a substance that contains carbon bonded to hydrogen) that provides energy. Chemically, all carbohydrates contain carbon, hydrogen, and oxygen in the same proportion as water (H2O). A carbohydrate is measured in calories or “kilocalories.”

A kilocalorie (C) is a unit of energy. Note the capital C means these are kilocalories and not calories. Carbohydrates provide 4 Calories/gram and are an immediate source of energy for the body. For example, to find the number of carbohydrate kilocalories, find the amount of carbohydrates per serving and multiply this number by four to get the amount of carbohydrate kilocalories. Example: 20g carbohydrates x 4 = 80 kilocalories of carbohydrates. So keep this in mind when teaching clients.

Carbohydrates include starches, fiber, and sugars (glucose). Carbohydrates can be found in rice, pasta, cereals, starchy vegetables (corn, potatoes, green beans) and bread. Fiber-rich carbohydrates include berries, kidney beans, and broccoli. Carbohydrates with a large amount of sugars are baked goods, cookies, cakes, soda, syrups, and honey. You can think of carbohydrates as anything with “white” ingredients (white flour, white sugar). Fruits are also considered carbohydrates with sugar as well as alcohol. This is helpful to remember when conducting client teaching. You help them to distinguish between high calorie, high starch, and high sugar carbohydrates.

Carbohydrates: Role in the Body and Health Effects

The number one role carbohydrates play is to supply energy (4 C/gram). Carbohydrates are specifically important to neurologic function (brain) and physical exercise. Also, carbohydrates save protein use in the body by using carbohydrates for energy rather than growth and maintenance of body tissues and prevent ketosis. Growth and maintenance of body tissues is best done by proteins. Carbohydrates provide fiber from whole grains. Fiber reduces the risk of obesity, heart disease, type 2 diabetes, and high cholesterol. Fiber is needed to prevent constipation which can lead to hemorrhoids, and gastrointestinal disorders such as diverticulosis and colon cancer. Our bodies need 45-65% carbohydrate intake of our total energy intake (the Acceptable Macronutrient Distribution Range or AMDR). Adequate Intake of fiber is 25 grams per day for women and 38g for men.

An important point for nurses to remember about carbohydrates is that a low carbohydrate high protein diet can lead to keto-acidosis and damage to the heart, liver, and kidneys because the body will break down proteins (and muscle) if there is not enough glucose in the body for energy. Another important point is that the liver converts all molecules to glucose. So for those diabetic clients on oral anti-diabetic medications, always consider liver function. Hypoglycemia is another disease process to recognize concerning carbohydrates. Lastly, lactose intolerance is considered when discussing carbohydrates because dairy products contain lactose, a sugar and form of carbohydrates.

Lipids: Structure and Sources

A lipid is also an organic compound that provides an important energy source during rest and low intensity exercise. Chemically all fats contain carbon, hydrogen, and oxygen much less proportionately to water. A lipid also contains phospholipids, phosphorus, and occasionally nitrogen. Lipids include triglycerides, phospholipids, and sterols. Lipids are insoluble in water. Think of a lipid when making a salad dressing; the oil or fat stays on top of the water.

Lipids provide 9 Calories/gram and are a later source of energy for the body after carbohydrate calories have been used. Lipids contain the most concentrated amount of energy for the body. To find the number of lipid kilocalories, find the amount of fats per serving and multiply this number by nine to get the amount of fat kilocalories. For example, 20g fat x 9 = 180 kilocalories of fats.

Food sources include: oils, shortening, butter, margarine, mayonnaise, salad dressings, table cream, and sour cream. Triglycerides are the most common form of fats found in foods and contain fatty acids. Some fatty acids increase the risk of chronic disease and some fatty acids prevent disease and protect our health. Phospholipids contain phosphate and are found in only a few foods. Cholesterol is an example of a phospholipid. Cholesterol is found in any animal product. If it comes from an animal and has fat, it is cholesterol. Meat, eggs, dairy, and eggs are all examples of foods that contain cholesterol.

Lipids: Role in the Body and Health Effects

Lipids carry important fat soluble vitamins A, D, E, and K. They also provide a sense of fullness and satisfaction since they take longer to digest. There are three types of triglycerides and are important to distinguish because of their health effects. Saturated fatty acids (coconut oil, butter, cheese, whole milk, cream, lard, and beef fat) can cause high cholesterol, heart disease, and atherosclerosis, and contribute to obesity since fat is stored in adipose tissue. But Mono and Poly unsaturated fats such as olive oil, nuts, canola oil, corn, and safflower oils help prevent high cholesterol. Therefore, animal fats are saturated and contribute to high cholesterol, cardiovascular disease, and cancer, while plant fats are good and help lower the risk of disease. Also, saturated fats are solid at room temperature, while unsaturated fats are liquid at room temperature. This is an important point when teaching clients about fat in the diet. Essential fatty acids cannot be synthesized by the body and must be consumed in the diet (linoleic acid and alpha-linolenic acid).

There is one exception to the saturated fat classification, coconut oil. In years past, coconut oil was viewed as an artery clogging fat and placed in the same category as animal fat. When reexamined by experts this medium chain fatty acid is now seen as a heart healthy fat that fights disease. This fat is not stored in the body as adipose tissue, but rather metabolized by the liver immediately and used as energy. For this reason, experts say it speeds up metabolism and promotes weight loss. This beneficial oil is involved in research around the globe for medical conditions such as Alzheimer’s, Diabetes Mellitus Types I and II, Coronary Artery Disease, and numerous skin disorders.

An important point to know about lipids is to be aware of what cholesterol numbers mean. See http://www.cdc.gov/cholesterol/ldl_hdl.htm and review the National Lipid Association recommendations for patient-centered management of dyslipidemia: Part 1 – executive summary http://www.lipidjournal.com/article/S1933-2874(14)00274-8/fulltext#sec1.1

Proteins: Structure and Sources

A protein is also an organic compound that supports tissue growth, repair, and maintenance. Chemically all proteins contain carbon, hydrogen, and oxygen and differ from carbs and lipids in that they contain nitrogen. Proteins contain amino acids. The body will break down food proteins into amino acids and then rebuild the amino acids to build protein for the body, such as in the muscles and blood. Essential amino acids are only obtained from food, the body cannot make them. Non-essential amino acids are made by the body and do not need to be consumed in the diet. Proteins provide 4 Calories/gram for energy.

Food sources of proteins include: meat, poultry, fish, eggs, milk, yogurt, cheese, dried beans and peas, and nuts and nut butters. A small amount of protein can sometimes be found in whole grains and vegetables.
Proteins: Role in the Body and Health Effects

Proteins are essential for tissue growth, repair, and maintenance. A diet with the appropriate amount of protein promotes healing in any plan of care. If clients are not consuming enough carbohydrates and lipids, the body will use prot

Create a PowerPoint presentation of no more than 15 slides that reflect your understanding of the three macronutrients discussed in this module: Carbohydrates, Lipids, and Proteins. Be creative!
Each slide should include information about each macronutrient.

  • Definition of the macronutrient inclusive of its      function and structure
  • Where they are digested and absorbed
  • Types and their purpose
  • Special characteristics and function
  • Clinical applications as they relate to health and      diets

Use APA Editorial Format for citations and references used other than the textbook.

Macronutrients – Carbohydrates, Lipids, and Proteins

Macronutrients

In this module nutrients are introduced with a discussion about how they work in the body. There are six classes of nutrients:

  • Energy yielding macronutrients: Carbohydrates, Lipids      or Fats, and Proteins
  • Non-energy yielding micronutrients: Vitamins (water soluble      and fat soluble) and Minerals (macrominerals and microminerals) and Water

In this module the focus will be on energy yielding macronutrients. In the next module the non-energy micronutrients are discussed.

Let’s start with an overview by viewing the Gastrointestinal Tract in Action http://www.dnatube.com/video/1104/Gastrointestinal-tract-in-action and you may find the following CDC Nutrition for Everyone website helpful http://www.cdc.gov/nutrition/everyone/index.html

Carbohydrates: Structure and Sources

A carbohydrate is an organic compound (a substance that contains carbon bonded to hydrogen) that provides energy. Chemically, all carbohydrates contain carbon, hydrogen, and oxygen in the same proportion as water (H2O). A carbohydrate is measured in calories or “kilocalories.”

A kilocalorie (C) is a unit of energy. Note the capital C means these are kilocalories and not calories. Carbohydrates provide 4 Calories/gram and are an immediate source of energy for the body. For example, to find the number of carbohydrate kilocalories, find the amount of carbohydrates per serving and multiply this number by four to get the amount of carbohydrate kilocalories. Example: 20g carbohydrates x 4 = 80 kilocalories of carbohydrates. So keep this in mind when teaching clients.

Carbohydrates include starches, fiber, and sugars (glucose). Carbohydrates can be found in rice, pasta, cereals, starchy vegetables (corn, potatoes, green beans) and bread. Fiber-rich carbohydrates include berries, kidney beans, and broccoli. Carbohydrates with a large amount of sugars are baked goods, cookies, cakes, soda, syrups, and honey. You can think of carbohydrates as anything with “white” ingredients (white flour, white sugar). Fruits are also considered carbohydrates with sugar as well as alcohol. This is helpful to remember when conducting client teaching. You help them to distinguish between high calorie, high starch, and high sugar carbohydrates.

Carbohydrates: Role in the Body and Health Effects

The number one role carbohydrates play is to supply energy (4 C/gram). Carbohydrates are specifically important to neurologic function (brain) and physical exercise. Also, carbohydrates save protein use in the body by using carbohydrates for energy rather than growth and maintenance of body tissues and prevent ketosis. Growth and maintenance of body tissues is best done by proteins. Carbohydrates provide fiber from whole grains. Fiber reduces the risk of obesity, heart disease, type 2 diabetes, and high cholesterol. Fiber is needed to prevent constipation which can lead to hemorrhoids, and gastrointestinal disorders such as diverticulosis and colon cancer. Our bodies need 45-65% carbohydrate intake of our total energy intake (the Acceptable Macronutrient Distribution Range or AMDR). Adequate Intake of fiber is 25 grams per day for women and 38g for men.

An important point for nurses to remember about carbohydrates is that a low carbohydrate high protein diet can lead to keto-acidosis and damage to the heart, liver, and kidneys because the body will break down proteins (and muscle) if there is not enough glucose in the body for energy. Another important point is that the liver converts all molecules to glucose. So for those diabetic clients on oral anti-diabetic medications, always consider liver function. Hypoglycemia is another disease process to recognize concerning carbohydrates. Lastly, lactose intolerance is considered when discussing carbohydrates because dairy products contain lactose, a sugar and form of carbohydrates.

Lipids: Structure and Sources

A lipid is also an organic compound that provides an important energy source during rest and low intensity exercise. Chemically all fats contain carbon, hydrogen, and oxygen much less proportionately to water. A lipid also contains phospholipids, phosphorus, and occasionally nitrogen. Lipids include triglycerides, phospholipids, and sterols. Lipids are insoluble in water. Think of a lipid when making a salad dressing; the oil or fat stays on top of the water.

Lipids provide 9 Calories/gram and are a later source of energy for the body after carbohydrate calories have been used. Lipids contain the most concentrated amount of energy for the body. To find the number of lipid kilocalories, find the amount of fats per serving and multiply this number by nine to get the amount of fat kilocalories. For example, 20g fat x 9 = 180 kilocalories of fats.

Food sources include: oils, shortening, butter, margarine, mayonnaise, salad dressings, table cream, and sour cream. Triglycerides are the most common form of fats found in foods and contain fatty acids. Some fatty acids increase the risk of chronic disease and some fatty acids prevent disease and protect our health. Phospholipids contain phosphate and are found in only a few foods. Cholesterol is an example of a phospholipid. Cholesterol is found in any animal product. If it comes from an animal and has fat, it is cholesterol. Meat, eggs, dairy, and eggs are all examples of foods that contain cholesterol.

Lipids: Role in the Body and Health Effects

Lipids carry important fat soluble vitamins A, D, E, and K. They also provide a sense of fullness and satisfaction since they take longer to digest. There are three types of triglycerides and are important to distinguish because of their health effects. Saturated fatty acids (coconut oil, butter, cheese, whole milk, cream, lard, and beef fat) can cause high cholesterol, heart disease, and atherosclerosis, and contribute to obesity since fat is stored in adipose tissue. But Mono and Poly unsaturated fats such as olive oil, nuts, canola oil, corn, and safflower oils help prevent high cholesterol. Therefore, animal fats are saturated and contribute to high cholesterol, cardiovascular disease, and cancer, while plant fats are good and help lower the risk of disease. Also, saturated fats are solid at room temperature, while unsaturated fats are liquid at room temperature. This is an important point when teaching clients about fat in the diet. Essential fatty acids cannot be synthesized by the body and must be consumed in the diet (linoleic acid and alpha-linolenic acid).

There is one exception to the saturated fat classification, coconut oil. In years past, coconut oil was viewed as an artery clogging fat and placed in the same category as animal fat. When reexamined by experts this medium chain fatty acid is now seen as a heart healthy fat that fights disease. This fat is not stored in the body as adipose tissue, but rather metabolized by the liver immediately and used as energy. For this reason, experts say it speeds up metabolism and promotes weight loss. This beneficial oil is involved in research around the globe for medical conditions such as Alzheimer’s, Diabetes Mellitus Types I and II, Coronary Artery Disease, and numerous skin disorders.

An important point to know about lipids is to be aware of what cholesterol numbers mean. See http://www.cdc.gov/cholesterol/ldl_hdl.htm and review the National Lipid Association recommendations for patient-centered management of dyslipidemia: Part 1 – executive summary http://www.lipidjournal.com/article/S1933-2874(14)00274-8/fulltext#sec1.1

Proteins: Structure and Sources

A protein is also an organic compound that supports tissue growth, repair, and maintenance. Chemically all proteins contain carbon, hydrogen, and oxygen and differ from carbs and lipids in that they contain nitrogen. Proteins contain amino acids. The body will break down food proteins into amino acids and then rebuild the amino acids to build protein for the body, such as in the muscles and blood. Essential amino acids are only obtained from food, the body cannot make them. Non-essential amino acids are made by the body and do not need to be consumed in the diet. Proteins provide 4 Calories/gram for energy.

Food sources of proteins include: meat, poultry, fish, eggs, milk, yogurt, cheese, dried beans and peas, and nuts and nut butters. A small amount of protein can sometimes be found in whole grains and vegetables.
Proteins: Role in the Body and Health Effects

Proteins are essential for tissue growth, repair, and maintenance. A diet with the appropriate amount of protein promotes healing in any plan of care. If clients are not consuming enough carbohydrates and lipids, the body will use protein as an energy source. This can lead to problems such as poor healing, ketoacidosis, and muscle damage to include heart, kidneys, and liver. Protein can be used for energy in times of low carb intake and/or starvation. The body will break down protein for essential glucose to provide energy to the brain. Proteins have so many functions it is impossible to discuss them all. Here are the other functions to pay attention to in your readings: enzymes and hormones, maintaining fluid and electrolyte balance, acid-base balance, building a strong immune system, neurotransmission, and the transport and storage of other nutrients. Also the effects of consuming too much protein is not what you might think given many Americans think high protein diets are essential to weight loss and do not realize the health effects such as high cholesterol, bone loss, and kidney disease.

Note that according to the Institute of Medicine, a balanced diet will consist of between 20 to 35 percent calories from fat, 10 to 35 percent from protein and 45 to 65 percent from carbohydrates. Aim for 30 percent, 20 percent and 50 percent of your calories from fat, protein and carbohydrates, respectively.

textInforma|׳wx�

de heart, kidneys, and liver. Protein can be used for energy in times of low carb intake and/or starvation. The body will break down protein for essential glucose to provide energy to the brain. Proteins have so many functions it is impossible to discuss them all. Here are the other functions to pay attention to in your readings: enzymes and hormones, maintaining fluid and electrolyte balance, acid-base balance, building a strong immune system, neurotransmission, and the transport and storage of other nutrients. Also the effects of consuming too much protein is not what you might think given many Americans think high protein diets are essential to weight loss and do not realize the health effects such as high cholesterol, bone loss, and kidney disease.

Note that according to the Institute of Medicine, a balanced diet will consist of between 20 to 35 percent calories from fat, 10 to 35 percent from protein and 45 to 65 percent from carbohydrates. Aim for 30 percent, 20 percent and 50 percent of your calories from fat, protein and carbohydrates, respectively.

textInforma|׳wx�

Create a PowerPoint presentation of no more than 15 slides that reflect your understanding of the three macronutrients discussed in this module: Carbohydrates, Lipids, and Proteins. Be creative!  Each slide should include information about each macronutrient.

· Definition of the macronutrient inclusive of its function and structure

· Where they are digested and absorbed

· Types and their purpose

· Special characteristics and function

· Clinical applications as they relate to health and diets

Use APA Editorial Format for citations and references used other than the textbook.

 

Macronutrients – Carbohydrates, Lipids, and Proteins

Macronutrients

In this module nutrients are introduced with a discussion about how they work in the body. There are six classes of nutrients:

· Energy yielding macronutrients: Carbohydrates, Lipids or Fats, and Proteins

· Non-energy yielding micronutrients: Vitamins (water soluble and fat soluble) and Minerals (macrominerals and microminerals) and Water

In this module the focus will be on energy yielding macronutrients. In the next module the non-energy micronutrients are discussed.

Let’s start with an overview by viewing the Gastrointestinal Tract in Action http://www.dnatube.com/video/1104/Gastrointestinal-tract-in-action and you may find the following CDC Nutrition for Everyone website helpful http://www.cdc.gov/nutrition/everyone/index.html

Carbohydrates: Structure and Sources

A carbohydrate is an organic compound (a substance that contains carbon bonded to hydrogen) that provides energy. Chemically, all carbohydrates contain carbon, hydrogen, and oxygen in the same proportion as water (H2O). A carbohydrate is measured in calories or “kilocalories.”

A kilocalorie (C) is a unit of energy. Note the capital C means these are kilocalories and not calories. Carbohydrates provide 4 Calories/gram and are an immediate source of energy for the body. For example, to find the number of carbohydrate kilocalories, find the amount of carbohydrates per serving and multiply this number by four to get the amount of carbohydrate kilocalories. Example: 20g carbohydrates x 4 = 80 kilocalories of carbohydrates. So keep this in mind when teaching clients.

Carbohydrates include starches, fiber, and sugars (glucose). Carbohydrates can be found in rice, pasta, cereals, starchy vegetables (corn, potatoes, green beans) and bread. Fiber-rich carbohydrates include berries, kidney beans, and broccoli. Carbohydrates with a large amount of sugars are baked goods, cookies, cakes, soda, syrups, and honey. You can think of carbohydrates as anything with “white” ingredients (white flour, white sugar). Fruits are also considered carbohydrates with sugar as well as alcohol. This is helpful to remember when conducting client teaching. You help them to distinguish between high calorie, high starch, and high sugar carbohydrates.

Carbohydrates: Role in the Body and Health Effects

The number one role carbohydrates play is to supply energy (4 C/gram). Carbohydrates are specifically important to neurologic function (brain) and physical exercise. Also, carbohydrates save protein use in the body by using carbohydrates for energy rather than growth and maintenance of body tissues and prevent ketosis. Growth and maintenance of body tissues is best done by proteins. Carbohydrates provide fiber from whole grains. Fiber reduces the risk of obesity, heart disease, type 2 diabetes, and high cholesterol. Fiber is needed to prevent constipation which can lead to hemorrhoids, and gastrointestinal disorders such as diverticulosis and colon cancer. Our bodies need 45-65% carbohydrate intake of our total energy intake (the Acceptable Macronutrient Distribution Range or AMDR). Adequate Intake of fiber is 25 grams per day for women and 38g for men.

An important point for nurses to remember about carbohydrates is that a low carbohydrate high protein diet can lead to keto-acidosis and damage to the heart, liver, and kidneys because the body will break down proteins (and muscle) if there is not enough glucose in the body for energy. Another important point is that the liver converts all molecules to glucose. So for those diabetic clients on oral anti-diabetic medications, always consider liver function. Hypoglycemia is another disease process to recognize concerning carbohydrates. Lastly, lactose intolerance is considered when discussing carbohydrates because dairy products contain lactose, a sugar and form of carbohydrates.

Lipids: Structure and Sources

A lipid is also an organic compound that provides an important energy source during rest and low intensity exercise. Chemically all fats contain carbon, hydrogen, and oxygen much less proportionately to water. A lipid also contains phospholipids, phosphorus, and occasionally nitrogen. Lipids include triglycerides, phospholipids, and sterols. Lipids are insoluble in water. Think of a lipid when making a salad dressing; the oil or fat stays on top of the water.

Lipids provide 9 Calories/gram and are a later source of energy for the body after carbohydrate calories have been used. Lipids contain the most concentrated amount of energy for the body. To find the number of lipid kilocalories, find the amount of fats per serving and multiply this number by nine to get the amount of fat kilocalories. For example, 20g fat x 9 = 180 kilocalories of fats.

Food sources include: oils, shortening, butter, margarine, mayonnaise, salad dressings, table cream, and sour cream. Triglycerides are the most common form of fats found in foods and contain fatty acids. Some fatty acids increase the risk of chronic disease and some fatty acids prevent disease and protect our health. Phospholipids contain phosphate and are found in only a few foods. Cholesterol is an example of a phospholipid. Cholesterol is found in any animal product. If it comes from an animal and has fat, it is cholesterol. Meat, eggs, dairy, and eggs are all examples of foods that contain cholesterol.

Lipids: Role in the Body and Health Effects

Lipids carry important fat soluble vitamins A, D, E, and K. They also provide a sense of fullness and satisfaction since they take longer to digest. There are three types of triglycerides and are important to distinguish because of their health effects. Saturated fatty acids (coconut oil, butter, cheese, whole milk, cream, lard, and beef fat) can cause high cholesterol, heart disease, and atherosclerosis, and contribute to obesity since fat is stored in adipose tissue. But Mono and Poly unsaturated fats such as olive oil, nuts, canola oil, corn, and safflower oils help prevent high cholesterol. Therefore, animal fats are saturated and contribute to high cholesterol, cardiovascular disease, and cancer, while plant fats are good and help lower the risk of disease. Also, saturated fats are solid at room temperature, while unsaturated fats are liquid at room temperature. This is an important point when teaching clients about fat in the diet. Essential fatty acids cannot be synthesized by the body and must be consumed in the diet (linoleic acid and alpha-linolenic acid).

There is one exception to the saturated fat classification, coconut oil. In years past, coconut oil was viewed as an artery clogging fat and placed in the same category as animal fat. When reexamined by experts this medium chain fatty acid is now seen as a heart healthy fat that fights disease. This fat is not stored in the body as adipose tissue, but rather metabolized by the liver immediately and used as energy. For this reason, experts say it speeds up metabolism and promotes weight loss. This beneficial oil is involved in research around the globe for medical conditions such as Alzheimer’s, Diabetes Mellitus Types I and II, Coronary Artery Disease, and numerous skin disorders.

An important point to know about lipids is to be aware of what cholesterol numbers mean. See http://www.cdc.gov/cholesterol/ldl_hdl.htm and review the National Lipid Association recommendations for patient-centered management of dyslipidemia: Part 1 – executive summary http://www.lipidjournal.com/article/S1933-2874(14)00274-8/fulltext#sec1.1

Proteins: Structure and Sources

A protein is also an organic compound that supports tissue growth, repair, and maintenance. Chemically all proteins contain carbon, hydrogen, and oxygen and differ from carbs and lipids in that they contain nitrogen. Proteins contain amino acids. The body will break down food proteins into amino acids and then rebuild the amino acids to build protein for the body, such as in the muscles and blood. Essential amino acids are only obtained from food, the body cannot make them. Non-essential amino acids are made by the body and do not need to be consumed in the diet. Proteins provide 4 Calories/gram for energy.

Food sources of proteins include: meat, poultry, fish, eggs, milk, yogurt, cheese, dried beans and peas, and nuts and nut butters. A small amount of protein can sometimes be found in whole grains and vegetables. Proteins: Role in the Body and Health Effects

Proteins are essential for tissue growth, repair, and maintenance. A diet with the appropriate amount of protein promotes healing in any plan of care. If clients are not consuming enough carbohydrates and lipids, the body will use protein as an energy source. This can lead to problems such as poor healing, ketoacidosis, and muscle damage to include heart, kidneys, and liver. Protein can be used for energy in times of low carb intake and/or starvation. The body will break down protein for essential glucose to provide energy to the brain. Proteins have so many functions it is impossible to discuss them all. Here are the other functions to pay attention to in your readings: enzymes and hormones, maintaining fluid and electrolyte balance, acid-base balance, building a strong immune system, neurotransmission, and the transport and storage of other nutrients. Also the effects of consuming too much protein is not what you might think given many Americans think high protein diets are essential to weight loss and do not realize the health effects such as high cholesterol, bone loss, and kidney disease.

Note that according to the Institute of Medicine, a balanced diet will consist of between 20 to 35 percent calories from fat, 10 to 35 percent from protein and 45 to 65 percent from carbohydrates. Aim for 30 percent, 20 percent and 50 percent of your calories from fat, protein and carbohydrates, respectively.

Nutrition

 
"Looking for a Similar Assignment? Get Expert Help at an Amazing Discount!"