Assignment for nutrition doesn't take very long chat gpt or ai.

Macronutrient Assignment 50 points

Due Sunday 3/16/25 at 11:59 pm

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Chapter 4

Fill in the blank of the following paragraphs. Each blank space is worth 2 points.

1. To function optimally, the body must maintain 1. within limits that permit the cells to nourish themselves. If 2. _______________falls below normal, a person may become dizzy and weak; if it rises above normal, a person may become fatigued. Left untreated, fluctuations to the extremes— either high or low—can be fatal.

3. is regulated primarily by two hormones:

1. ________________which moves glucose from the blood into the cells, and

2. ___ which brings glucose out of storage when necessary. After a meal, as blood glucose rises, special cells of the pancreas respond by secreting insulin into the blood.

1. In general, the amount of 6. secreted corresponds with the rise in glucose. As the circulating insulin contacts the body’s cells, receptors respond by ushering glucose from the blood into the cells. Most of the cells take only the glucose they can use for energy right away, but the liver and muscle cells can assemble the small glucose units into long, branching chains of glycogen for storage. The liver cells also convert extra glucose to fat. Thus, elevated blood glucose returns to normal levels as excess glucose is stored as glycogen and fat.

1. When blood glucose falls (as occurs between meals), other special cells of the pancreas respond by secreting glucagon into the blood. Glucagon raises blood glucose by signaling the . _____ to break down its glycogen stores and release glucose into the blood for use by all the other body cells.

Another hormone that signals the liver cells to release glucose is the “fight-or-flight” hormone,

8._________ . When a person experiences stress, epinephrine acts quickly to ensure that all the body cells have energy fuel in emergencies. Among its many roles in the body,

9. works to release glucose from liver glycogen to the blood.

Chapter 5

1. John Smith is a 32-year-old single man who works in both an office and warehouse setting. He takes his lunch to work every day. He is 5 ft 10 in. tall and weighs 195 lb. John recently visited the doctor’s office and the result of his blood test showed that he had very high levels of total cholesterol and LDL cholesterol. His doctor told him to decrease his consumption of saturated fats and increase his consumption of unsaturated fats. He is now at the grocery store looking for food to pack in his lunches this week. He notes the following information on the Nutrition Facts labels:

Canned salmon without bones or skin: 2 ounces, calories 60, total fat 0.5 g, saturated fat 0 g, trans fat 0 g, cholesterol 20 mg, protein 13 g.

Cheddar cheese: 1 ounce, calories 110, total fat 9 g, saturated fat 5 g, trans fat 0 g, cholesterol 30 mg, protein 7 g.

Lite Havarti cheese: 1 ounce, calories 80, total fat 4 g, saturated fat 3 g, trans fat 0 g, cholesterol 15 mg, protein 8 g.

Pepperoni: 10 slices, calories 130, total fat 11 g, saturated fat 4.5 g, trans fat 0 g, cholesterol 30 mg, protein 7 gram.

Peanut butter: 2 T, calories 200, total fat 15 g, saturated fat 3 g, trans fat 0 g, cholesterol 0 mg, protein 9 g.

Mac and Cheese: 1 prepackaged cup, calories 220, total fat 8 g, saturated fat 2.5 g,

trans fat 0 g, cholesterol 10 mg, protein 8 g.

Sliced deli roast beef: 2 ounces, calories 80, total fat 2 g, saturated fat 0.5 g, trans fat 0 g, cholesterol 25 mg, protein 13 g.

1. What should John notice about the cholesterol content of these foods? (3 points)

1. Which of the foods being considered by John most likely contains more unsaturated fats than saturated fats? How can Tom derive this information from the information on the label? (3 points)

1. What should John notice about the relationship between total fat content and kcals in these foods? (3 points)

1. What two foods listed here are major sources of saturated fat? What strategies might John use if he wants to include them in his diet? (3 points)

Chapter 6

Danielle F. is a 78-year-old retired schoolteacher who is seeking ways to increase her protein intake. She does very little cooking and avoids fish, poultry, and meat for personal reasons. She eats eggs occasionally but relies more on a liquid amino acid product that claims to contain essential and nonessential amino acids in “naturally occurring amounts.”

Danielle decides to compare the protein quantity and quality of this product to an egg. Initially she learns that one whole egg contains 18 amino acids (9 essential amino acids and 9 nonessential amino acids), whereas ½ tsp of liquid amino acid product contains 16 amino acids (9 essential amino acids and 7 nonessential amino acids). Then she examines the Nutrition Facts label for these two products. (See below.)

Egg Nutrition Facts Amino Acid Supplement Nutrition Facts

1. 1. Danielle notices that protein is measured differently on the two Nutrition Facts labels. Knowing that 1 g = 1000 mg, what can Danielle learn about the protein quantity of one serving of liquid amino acid as compared to one whole egg? (Must show your work - 3 points)

1. 1. Approximately how many teaspoons of liquid amino acid would Danielle need to eat every day to receive the amount of protein in one egg? (Notice that the nutrition information for this product is for a ½ -tsp serving.) (Must show your work - 4 points)

1. 1. Looking at the Nutrition Facts label, what other important nutrients besides protein will Danielle find in an egg that are not present in her amino acid supplement? (3 points)

1. 1. What is the sodium content of an egg compared to one serving of the liquid amino acid product? (3 points)

1. 1. According to the information in this chapter, what is the safest way for Danielle to obtain the protein and amino acids she needs? Why? (4 points)

1. 1. What precautions should Danielle take regarding the use of amino acid supplements? (3 points)