Answer:
Progesterone
Explanation:
Progesterone is sometimes called the “hormone of pregnancy” and has many roles relating to fetal development. It converts the endometrium to its secretory stage to prepare the uterus for implantation. At the same time, it affects the vaginal epithelium and cervical mucus, making them thick and impenetrable to sperm.
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.
There are many different systems involved in when we exercise, the three main ones are the Respiratory system which is involved in breathing the circulatory system which is about circulation of blood around the body and finally the muscular system and finally the Muscular system which is about how we move.
Explanation:
edg2021
Answer:
Many men with testicular cancer have no known risk factors. And some of the known risk factors, such as undescended testicles, white race, and a family history of the disease, can’t be changed. For these reasons, it's not possible to prevent most cases of this disease at this time.
Experts recommend correcting cryptorchidism in boys for a number of reasons (such as preserving fertility and body image), but it’s not clear how much this changes the child’s risk for testicular cancer.
Explanation:
