Keeping the temperature of food between 60ºF and 110ºF is an effective way of slowing the growth of pathogens that may be in the food.
Answer the following statement true (T) or false (F)
False
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Jim, a 21-year-old, medium-frame 6’2” senior weighing in at 205 lbs is a very active varsity wrestler majoring in psychology. He is participating in a “Hydration Study” that includes the collection of the following data: body composition analysis utilizing the Bod Pod®, food/beverage intake via dietary assessment questionnaire, urine sample, and analysis of saliva. The following data
have been provided to assist in answering the questions. Bod Pod® Results: 59% body water 86.7% lean mass 13.3% fat mass Reference Values for Bod Pod®: Risky (high body fat) = men: >30%; women: >40% Excess fat = men: 21%-30%; women: 31%-40% Moderately lean = men: 13%-20%; women: 23%-30% Lean = men: 9%-12%; women: 19%-22% Ultra lean = men: 5%-8%; women: 15%-18% Risky (low body fat) = men: <5%; women: <15% 24-Hour Recall: 3540 kcalories 177 grams protein 118 grams fat Males: EER = 662 - [9.53 x Age (y)] + PA x [(15.91 x weight in kg) + (539.6 x height in m)] PA Values: Sedentary = 1.0, Low Active = 1.11, Active = 1.25, Very Active = 1.48 The wrestling season has ended and Jim does not want to gain weight. His activity level will change from very active to sedentary. Approximately how many kcalories less per day will he need post season? a. 600 b. 800 c. 1000 d. 1200
Before it is absorbed, fluoride in foods, often bound to proteins, must be hydrolyzed by ____
A) ?pepsin B) ?amylase C) ?lipase D) ?ATPase
Is a low-carbohydrate diet safe and effective for losing weight?
When weighing a nonambulatory client, wheelchair and bed scales are not recommended because of problems with calibration.
Answer the following statement true (T) or false (F)