Reference no: EM132753855
Discussion: Good and Bad Foods
Medical publications and physicians direct people to increase consumption of good carbs and fats while decreasing consumption of those labeled bad. But what does that mean? What qualifies a food as good or bad?
For this Discussion, you are going to identify foods in your diet that might be labeled bad and suggest how you can replace them with good foods.
To prepare for this Discussion:
Review this week's Learning Resources.
Think about how good versions of carbohydrate and fats contribute to positive health outcomes, while the badversions create short- and long-term health issues.
Remember to use scientific sources to research your topic. Random websites may provide inadequate or false scientific information. Your credibility depends on the credibility of your references.
Scenario 1: Good Fats? Bad Fats?
Choose one good fat and one bad fat as identified in your course text.
Provide 2-3 food sources for each of your good and bad fats.
Describe how fats are digested and where they are absorbed. Explain what determines whether a fat is a good fat or a bad fat. What role does covalent bonding play in whether a fat is identified as good or bad?
Describe some of the consequences associated with the overconsumption of bad fats.
What did you learn that you did not know before? In what way will it influence the food choices you make now?
Scenario 2: Good Carbs? Bad Carbs?
Choose one good carbohydrate and one bad carbohydrate as identified in your course text.
Identify two food sources that you eat that contain a bad carbohydrate.
Describe how carbohydrates are digested and where they are absorbed. Explain what determines whether a carbohydrate is a good carbohydrate or a bad carbohydrate. What does the identification of a carbohydrate as a monosaccharide, disaccharide, or polysaccharide have to do with whether it is classified as good or bad?
Describe some of the consequences associated with the overconsumption of bad carbohydrates.
What did you learn that you did not know before? In what way will it influence the food choices you make now?
With these thoughts in mind:
Analysis that compares good foods and bad foods based on your assigned scenario. Articulate how the consumption of good or bad foods (focusing on either carbohydrates or fats, based on your assigned scenario) may impact digestion and overall health. Discuss the specific health benefits of switching to good carbohydrates or good fats.
Compute the cost that would be allocated to the land
: Land, $66,000, Building, $432,000, and Office Furniture, $102,000. Based on this information compute the cost that would be allocated to the land
|
Determine the cost of units transferred out of Finishing
: All spoilage was discovered at final inspection. Of total units spoiled, 1,680 were within normal limits. Determine cost of units transferred out of Finishing
|
Compute the total overhead variance
: At normal capacity, budgeted fixed overhead costs were $57,600, and budgeted variable overhead was $44,800. Compute the total overhead variance
|
What is the total of the debit and credit columns
: Based on the account balances below, Service revenue $5170, what is the total of the debit and credit columns of the adjusted trial balance
|
Good and bad foods
: Medical publications and physicians direct people to increase consumption of good carbs and fats while decreasing consumption of those labeled bad
|
How much is the unadjusted balance of the branch account
: On December 31, 2018, the home office account shows a balance of P452,300. How much is the unadjusted balance of the branch account
|
Capstone project intervention
: After working with your preceptor to assess organizational policies, create a list of measurable outcomes for your capstone project intervention.
|
Calculate the volume variance
: A local school district budgets the following textbook costs and needs for its students this fiscal year. Calculate the Volume Variance
|
Explain how chronic kidney disease develops
: Explain how chronic kidney disease develops and the potential causes.
|