Nutrition chapter objectives
Chapter 8
Water and Minerals
The role that water plays in the body: Water makes up 60% of the average healthy adult with muscle being 65% and fat being between 10-40% water. Water functions as a solvent, transporter, regulator for body temperature, lubrication and protection and during chemical reactions.
the two major categories of minerals in the human body
MAJOR
nutrition and fitness
five basic objectives in fitness
I have no idea... because we literally only talked about why supplements do not improve athletic performance, such as vitamins E and C, iron and Calcium.
I don't know why we have chapter objectives either, because they only cover half of the notes. The other half for this chapter are about what to take before, during and after exercise, and some rules for hydration. blabbity-blah.
Chapter 13
food safety
identify three types of pathogens that cause food-borne illnesses and identify which populations are more suspectible to food-borne illness.
The three types are viruses, parasites and bacterias. The people at a higher risk are the ill/malnourished, pregnant chickas, older adults and younger children.
Define the 4 c's of food safety
Define the term "danger zone"
When food is left at temperatures between 40 and 140 degrees Fahrenheit.
Water and Minerals
The role that water plays in the body: Water makes up 60% of the average healthy adult with muscle being 65% and fat being between 10-40% water. Water functions as a solvent, transporter, regulator for body temperature, lubrication and protection and during chemical reactions.
the two major categories of minerals in the human body
MAJOR
- sodium
- potassium
- calcium
- phosphorus
- magnesium
- chloride
- sulfur
- iron
- copper
- zinc
- selenium
- fluoride
- chromium
- iodine
- manganese
- sodium
- potassium
- chloride
- calcium
- phosphorus
- magnesium
nutrition and fitness
five basic objectives in fitness
- cardiorespiratory exercise
- muscle strength
- muscle endurance
- flexibility
- body composition
- reduces risk of heart disease, type 2 diabetes
- improves body composition, bone health and immune system
- increases and reduce appetite (stress reduction and control)
I have no idea... because we literally only talked about why supplements do not improve athletic performance, such as vitamins E and C, iron and Calcium.
I don't know why we have chapter objectives either, because they only cover half of the notes. The other half for this chapter are about what to take before, during and after exercise, and some rules for hydration. blabbity-blah.
Chapter 13
food safety
identify three types of pathogens that cause food-borne illnesses and identify which populations are more suspectible to food-borne illness.
The three types are viruses, parasites and bacterias. The people at a higher risk are the ill/malnourished, pregnant chickas, older adults and younger children.
Define the 4 c's of food safety
- Clean your hands and produce
- Combat cross-contamination
- Cook foods thoroughly
- Chill foods at a low enough temperature
Define the term "danger zone"
When food is left at temperatures between 40 and 140 degrees Fahrenheit.