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3 years ago

What does it mean when poop is green? Is that normal?

2 answers:

8 0

It means you probably have a lack of vitamins consumed. You might wanna try eating healthier and eating items from the food pyramid to balance out your diet.

yaroslaw [1]3 years ago

5 0

Answer: It may be due to bile pigment in the stool because diarrhea moves food too quickly thorough the intestine so the intestinal chemicals and bacteria can't break down the bile pigment to its normal brown color, or the green color may be due to certain foods like green, leafy vegetables or green food coloring.

Explanation: Although green stools aren't usually a cause for concern or a sign of cancer, you shouldn't ignore green poop that's accompanied by other symptoms. If you experience green stools without any other symptoms, the culprit is probably leafy green vegetables or food coloring.

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How do problems with the skeletal system affect the entire body?

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3 years ago

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Tell an adult, put a ice bag on it

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3 years ago

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2 years ago

Plz help,I don’t understand.

zmey [24]

Answer:

Fat-soluble vitamins

Nutrient

Function

Sources

Vitamin A (and its precursor*, beta-carotene)

*A precursor is converted by the body to the vitamin.

Needed for vision, healthy skin and mucous membranes, bone and tooth growth, immune system health

Vitamin A from animal sources (retinol): fortified milk, cheese, cream, butter, fortified margarine, eggs, liver

Beta-carotene (from plant sources): Leafy, dark green vegetables; dark orange fruits (apricots, cantaloupe) and vegetables (carrots, winter squash, sweet potatoes, pumpkin)

Vitamin D

Needed for proper absorption of calcium; stored in bones

Egg yolks, liver, fatty fish, fortified milk, fortified margarine. When exposed to sunlight, the skin can make vitamin D.

Vitamin E

Antioxidant; protects cell walls

Polyunsaturated plant oils (soybean, corn, cottonseed, safflower); leafy green vegetables; wheat germ; whole-grain products; liver; egg yolks; nuts and seeds

Vitamin K

Needed for proper blood clotting

Leafy green vegetables such as kale, collard greens, and spinach; green vegetables such as broccoli, Brussels sprouts, and asparagus; also produced in intestinal tract by bacteria

Explanation:Nutrient

Function

Sources

Thiamine (vitamin B1)

Part of an enzyme needed for energy metabolism; important to nerve function

Found in all nutritious foods in moderate amounts: pork, whole-grain or enriched breads and cereals, legumes, nuts and seeds

Riboflavin (vitamin B2)

Part of an enzyme needed for energy metabolism; important for normal vision and skin health

Milk and milk products; leafy green vegetables; whole-grain, enriched breads and cereals

Niacin (vitamin B3)

Part of an enzyme needed for energy metabolism; important for nervous system, digestive system, and skin health

Meat, poultry, fish, whole-grain or enriched breads and cereals, vegetables (especially mushrooms, asparagus, and leafy green vegetables), peanut butter

Pantothenic acid

Part of an enzyme needed for energy metabolism

Widespread in foods

Biotin

Part of an enzyme needed for energy metabolism

Widespread in foods; also produced in intestinal tract by bacteria

Pyridoxine (vitamin B6)

Part of an enzyme needed for protein metabolism; helps make red blood cells

Meat, fish, poultry, vegetables, fruits

Folic acid

Part of an enzyme needed for making DNA and new cells, especially red blood cells

Leafy green vegetables and legumes, seeds, orange juice, and liver; now added to most refined grains

Cobalamin (vitamin B12)

Part of an enzyme needed for making new cells; important to nerve function

Meat, poultry, fish, seafood, eggs, milk and milk products; not found in plant foods

Ascorbic acid (vitamin C)

Antioxidant; part of an enzyme needed for protein metabolism; important for immune system health; aids in iron absorption

Found only in fruits and vegetables, especially citrus fruits, vegetables in the cabbage family, cantaloupe, strawberries, peppers, tomatoes, potatoes, lettuce, papayas, mangoes, kiwifruit

8 1

3 years ago

State 3 reasons for cooking food.

Igoryamba

Answer:

To change or improve the taste of the food e.g flour being used to make cake. A cake tastes far

Explanation:

To change or enhance the appearance of the food e.g. using rice to make fried rice, preserving

To change the texture (the way something feels) of food e.g. using cornmeal to make pastelles

To make food safer to consume (eat). A good example of this can be found in our picture above

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3 years ago

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