Please answer fast Please answer with full detail and proper reasoning. Question 1 List two factors that determine protein quality and explain why. Explain how protein quality differs between animal and plant sources. Describe three health benefits of a vegetarian diet and explain why these benefits occur

Please answer fast Please answer with full detail and proper reasoning. Question 1 List two factors that determine protein quality and explain why. Explain how protein quality differs between animal and plant sources. Describe three health benefits of a vegetarian diet and explain why these benefits occur

Nutritional Sciences: From Fundamentals to Food, Enhanced Edition

3rd Edition

ISBN:9781337486415

Author:McGuire

Publisher:McGuire

Chapter2: Nutritional Assessment And Dietary Planning

Section: Chapter Questions

Problem IADWPA

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Give typed full explanation Which of the following would have the largest effect on the FQ of the typical American diet? Group of answer choices A) Adding 50 grams per day of fat B) Adding 50 grams per day of carbohydrate C) Adding 50 grams per day of protein D) Adding 25 grams of fat and 25 grams of carbohydrate
Using the image provided, answer the two questions:- Based on their fat content, which is the healthier option? Explain your answer.- Based on all of the nutritional information, which do you think is the healthier option? Explain your answer.
Look at the nutrition labels for a Blueberry Nutrigrain Bar and a Blueberry RX Bar, also paying close attention to the ingredient lists provided in each. Answer the following questions: What is the difference between total sugars and added sugars? How do the total sugars and added sugars differ in these two bars? What are the biggest differences in the ingredient lists in these bars? 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 is.
Give typed explanation bob consumes about 2500 kcalories per day, which is apportioned as 150g of fat, 140g of carbohydrate, and 150g of protein. what would be the appropriate revisions to help bob adjust his nutrient intake so that it matches the acceptable macronutrient distribution ranges?a. 70g fat, 156g protein, 313g carbohydrateb. 140g fat, 150g protein, 150g carbohydratec. 500g fat, 750g protein, 1250g carbohydrated. 10g fat, 20g protein, 45g carbohydrate
Review the Valenti, Vandenberg, and Lehman articles in this week's Readings and Resources and answer the following prompts: Compare and contrast plant-based and animal-based protein sources. What are the similarities? What are the differences? Describe two meals, one should include a combination of plant-based proteins and the second should include an animal-based protein.
Please answer questions 1 and 2 directly. 1. List the common amino acids that can be found in bean proteins (ex. Mongo or mung bean) 2. State the uses of the protein/nutrients found in mongo or mung bean
Review the Valenti, Vandenberg, and Lehman articles in this week's Readings and Resources and answer the following prompts: Compare and contrast plant-based and animal-based protein sources. What are the similarities? What are the differences? Describe two meals, one should include a combination of plant-based proteins and the second should include an animal-based protein. https://www.eatingwell.com/article/289961/top-vegetarian-protein-sources/ https://health.osu.edu/wellness/exercise-and-nutrition/healthiest-animal-protein-sources
Background: Protein intake in Japan is 20% of total calories, while in the United States it is 35%. Japanese people live longer and have lowest rate of obesity in the world. Questions: 1. Should American eat less protein? Why or why not? 2. What food sources of protein would you add or subtract, depending on your answer to the first question? Why?
On 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.
Using the nutrition label, what percentage of the calories in the product come from protein? How did you arrive at your answer?
Calorie Computation: 1. Compute for the total caloric yield of 200 grams of Rice. Given: CHO 50.2% FAT = 2.1% CHỌN = 18.5% 2. Compute for the total caloric yield of 300 grams beef steak. Given: CHO = 35.6 % YOUR Given: CHO 10.46% FAT = 42.6% CHỌN = 63.4% 3. Compute for the fat yield in 50 grams of Leche Flan. Given: CHO = 35.6 % FAT = 48.3% CHỌN = 50.6% 4. Sum up the total calorie intake of the person who is living a moderately active life with a daily caloric requirement of 2,500 cal/ day. 5. Give your conclusion based on this meal.
How much total fat, saturated fat and trans fat does this product contain per serving?• How many grams of total fat would a person consume if he/she ate the whole container?• How many calories are from fat per serving?• Calculate the percentage of the total calories per serving that come from total fat.• Based on a 2,000 calorie diet, what percent of the percent daily value for total fat would be consumed per serving? Calculate the percent if the whole container was consumed.• Based on what you know about trans fats, do you think there are hydrogenated oils in this product? Explain.