Answer:
physical activity required energy. But exercise is planned. Exercise also needs extra energy.
Explanation:
Answer:
a) The absence of glucose in diet causes oxaloacetate to drop and also slows down the citric acid cycle.
b) odd numbered.
Explanation:
a) glucose gives out pyruvate through the process of glycolysis, and pyruvate is the main source of oxaloacetate. The absence of glucose in diet causes a drop in oxaloacetate and slows down the citric acid cycle.
b) odd numbered. The conversion of propionate to succinyl CoA provides a medium for both the citric acid cycle and four carbon precursors for gluconeogenesis.
A. A common characteristic of a fad diet is that it claims to: help with easy weight loss.
Cuju, the soccer-like game in China, was introduced during the time of Qin Dynasty from 255 BC to 206 BC. Its popularity grew during the reign of the Han Dynasty's Emperor from 206 BC to 220 AD.
Initially, Cuju was played to train soldiers during the Qin Dynasty. It became a part of the Emperor's birthday celebration during the Han Dyanasty.
Cuju was played by both men and women. Its ball was made out of leather stuffed with soft fillings like fur. No hands must be used in playing the game. The ball must be kicked inside a net or a small hole. Team work is not needed since the focus of the game is to observe an individual's skills.
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.
