A dietician/nutritionalist, if that's one of your options :)
Answer:Chemo receptors
Explanation:
Chemo receptors/ Chemo-sensors are specialized nerve cells sensors that detect changes in certain types of chemicals le CO2, O2, and pH, and respond accordingly based upon location of the stimuli, and can be Direct or Indirect.
In the direct case, the chemo receptors, found in the carotid body located at the carotid artery monitors and detects levels of pH in the cerebrospinal fluid, oxygen and carbon dioxide in the blood and helps in breathing, the rate and depth of of breathing according to a person's needs that is why it is very difficult for one to suffocate by holding their breath because these nerve cells will trigger back to the respiratory centers, an involuntary breathing response due to the critical signals of chemicals they detect in the blood.
Indirect chemo receptors can be found in the nose and tongue for detecting smell and taste.
Answer:
Up to 10 percent.
Explanation:
Thermic effect of the food may be defined as the amount of the energy expand above the BMR due to the food storage and its processing. The thermic effect of the food can be increased by the aerobic exercises.
The production of the heat by the adipose tissue is also involved in the thermic effect. The estimates used for the food thermic effect is around 10% of the individual's calorie intake and may also depends on the effect of the different food components.
Thus, the answer is up to 10 percent.
