A. a woman with high body weight and high percent body fat.
<h3>Body fat</h3>
The body fat percentage (BFP) of a person or other living thing is calculated by dividing the entire mass of fat by the total body mass and multiplying the result by 100. To sustain life and the ability to reproduce, the body needs essential fat. Because of the needs of childbearing and other hormonal activities, women have a higher amount of essential body fat than males do. Adipose tissue, which has a protective function for internal organs in the chest and belly, is the source of storage body fat. Body fat % can be measured with calipers or by using a bioelectrical impedance analysis technique, among other options.
Of the following people, who will probably have the highest blood alcohol concentration after consuming three drinks in 1 hour?
A. a woman with high body weight and high percent body fat
B. a man with low body weight and low percent body fat
C. a man with high body weight and high percent body fat
D. a woman with high body weight and low percent body fat
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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: self-esteem, peer pressure, role models, and curiosity.
Explanation:
Answer:
- liquid fabric softener and dryer sheets can reduce the absorbency of terry cloth and other fluffy fabrics.
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