If we eat healthy we won’t get sick and could maintain a healthier lifestyle it is important to follow rules and guide lines to maximize illnesses in ones body
Answer:
Phytochemicals are chemicals found in plants. They protect plants from bacteria, viruses, and fungi. Eating foods high in phytochemicals may lower your risk for certain cancers. It will also lower your risk for diabetes, high blood pressure, and heart disease.
Explanation:
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.
The labs the nurse should monitor during the first 48 hours post-operative phase are
- Heart rate
- blood pressure
- Capillary refill time
<h3>What is hip arthroplasty?</h3>
Hip arthroplasty simply refers to hip replacement surgery involving surgical procedure in which the hip joint is replaced by a prosthetic implant
So therefore, the labs the nurse should monitor during the first 48 hours post-operative phase are heart rate, blood pressure and capillary refill time
Learn more about nurse/medical assistant care after surgery:
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Answer:
The hip flexor complex should be stretched during the warm-up.
Explanation:
The hip flexor complex is a group of muscles that are on the hip and that helps to flex and move back and forward the hip.
In order to avoid an excessive lean forward during squats, this complex should be stretch during warm-up.
