The answer is your earbuds
Answer:
First order consumer: the first step in the food chain; they eat the producers
Explanation:
These organisms are usually herbivores. They eat the producers (plants).
Answer: The given statement is true.
Explanation: Ionization energy is defined as the amount of energy required to remove an electron from the outermost shell of an isolated gaseous atom.
General equation of ionization energy is given by:
- If the outermost electron is loosely bound to the nucleus which means that the electron can be easily removed form an atom, it will require less amount of ionization energy.
- And if the outermost electron is tightly bound to the nucleus which means that the electron cannot be removed easily from an atom. And hence, it will require more ionization energy.
Hence, the given statement is true.
Answer:
The steps will be in order in the sequence 12,13,11,4 and 15
Explanation:
12. In glycolysis, glucose is converted into pyruvate. ATP and NADH ARE MADE.
13. Pyruvate is oxidized and converted into acetyl CoA in the mitochondria. Carbon dioxide and NADH are also made.
11. The acetyl CoA undergoes a series of changes and ATP, FADH2, NADH, and carbon dioxide are released.
4. NADH and FADH2 lose their electrons and get converted back into NAD+ and FAD.
15. Oxygen takes electrons and water is produced. 34 ATP molecules are released.
Answer:
The nutrition therapy goals for the individual with diabetes have evolved and have become more flexible and patient centered. The goals from the American Diabetes Association (ADA) 2019 include the following: (2)
1.
To promote and support healthful eating patterns, emphasizing a variety of nutrient dense foods in appropriate portion sizes in order to improve overall health and:
➢
Achieve and maintain body weight goals
➢
Attain individualized glycemic, blood pressure, and lipid goals
➢
Delay or prevent complications of diabetes
2.
To address individual nutrition needs based on personal and cultural preferences, health literacy and numeracy, access to healthful food choices, willingness and ability to make behavioral changes, as well as barriers to change
3.
To maintain the pleasure of eating by providing nonjudgmental messages about food choices
4.
To provide an individual with diabetes the practical tools for day-to-day meal planning rather than focusing on individual macronutrients, micronutrients or single foods
The American Association of Clinical Endocrinologists (AACE) guidelines have similar goals for people with type 2 diabetes. (3)
