Answer:
As stated in Chapter 1, the translation of human energy requirements into recommended intakes of food and the assessment of how well the available food supplies or diets of populations (or even of individuals) satisfy these requirements require knowledge of the amounts of available energy in individual foods. Determining the energy content of foods depends on the following: 1) the components of food that provide energy (protein, fat, carbohydrate, alcohol, polyols, organic acids and novel compounds) should be determined by appropriate analytical methods; 2) the quantity of each individual component must be converted to food energy using a generally accepted factor that expresses the amount of available energy per unit of weight; and 3) the food energies of all components must be added together to represent the nutritional energy value of the food for humans. The energy conversion factors and the models currently used assume that each component of a food has an energy factor that is fixed and that does not vary according to the proportions of other components in the food or diet.
Explanation:
The unit of energy in the International System of Units (SI)[8] is the joule (J). A joule is the energy expended when 1 kg is moved 1 m by a force of 1 Newton. This is the accepted standard unit of energy used in human energetics and it should also be used for the expression of energy in foods. Because nutritionists and food scientists are concerned with large amounts of energy, they generally use kiloJoules (kJ = 103 J) or megaJoules (MJ = 106 J). For many decades, food energy has been expressed in calories, which is not a coherent unit of thermochemical energy. Despite the recommendation of more than 30 years ago to use only joules, many scientists, non-scientists and consumers still find it difficult to abandon the use of calories. This is evident in that both joules (kJ) and calories (kcal) are used side by side in most regulatory frameworks, e.g. Codex Alimentarius (1991). Thus, while the use of joules alone is recommended by international convention, values for food energy in the following sections are given in both joules and calories, with kilojoules given first and kilocalories second, within parenthesis and in a different font (Arial 9). In tables, values for kilocalories are given in italic type. The conversion factors for joules and calories are: 1 kJ = 0.239 kcal; and 1 kcal = 4.184 kJ.
Answer:
C. A Catholic woman who fasts on Good Friday to honor religious custom.
Explanation:
Today, many people carefully consider what they eat before consuming it according to his or her values, in contrast to choosing what to eat only by cravings or 'superficial' decisions. For example, choosing to consume less meat due to the impacts that the meat industry has in our climate is a decision someone makes in regard to values, not only nutrition. So, there is much more analysis involved in this type of decisions.
In this scenario, a Catholic woman decides to fast on Good Friday because she is honoring her religion. This is not a nutrition or health choice, this is a conscious decision based on her values. On the other hand, the other options refer to decisions they make in regard to taste, cravings, or diet.
Answer: Concrete operational stage
Explanation: Concrete operational stage is the third stage of Piaget’s theory, that deals with cognitive development of a child. Concrete operational stage comes after the preoperational stage, which occurs between 7-10 years of age. Optimum use of logic is usually seen during this period.
However, the ability to view things from another individual’s perspective is acquired by the child during this stage, regardless of what they think happened.
Answer:
A
Explanation:
All medicines are drugs but not all drugs are medicines. Drugs are classified into non harmful and harmful. Medicines are non harmful drugs.
