|[pic] |Syllabus | | |College of Natural Sciences | | |SCI/220 Version 7 | |
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can be prepared with hot or cold milk or water. Given its popularity it is a “must have” product for food service operators particularly in Asia, Africa and Oceania. Loved and trusted by parents and kids alike, Milo products offer essential vitamins and minerals: * calcium for strong teeth and bones * iron to carry oxygen to the body’s cells * vitamin A for healthy eye sight * vitamins B1 and B2 to help release energy from foods * Vitamin C to keep skin and gums in good shape.
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influences its health by providing it with nutrients. Nutrients which provide energy to the body are proteins, lipids, and carbohydrates. Micronutrients, vitamins and minerals, help to manufacture, repair, and maintain cells. Last but not least is water, which is considered an essential nutrient. When properly supplied; nutrients, micronutrients, and water the essential nutrient all work in conjunction with one another to provide the body with all that is needs to maintain a healthy body. The key point
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Recommendations within the DRI documents include the use of fortified foods or supplements for particular nutrients, such as folic acid for women of childbearing age to ensure proper neural tube formation of the fetus during pregnancy. * Vitamin D is the only vitamin created by the human body. * The Acceptable Macronutrient Distribution Range (AMDR) for carbohydrate is 45% to 65% of kcal intake per day as primarily complex carbohydrates * Carbohydrates are organic compounds composed of carbon
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determines a person’s overall health. There is a wide spectrum of vitamins and minerals that are contained in all foods. The consumption of too much or too little of certain vitamins and minerals can both be harmful or beneficial to one’s body. The utilization of food varies from person to person. There is no size that fits all. Several factors such as height, weight, age, gender, etc., can affect someone’s required daily intake of calories, vitamins, and minerals. After looking at my dietary assessment sheet
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Associate Level Material Physical Fitness and Nutrition Worksheet In order to obtain optimal health, it is critical to be physically fit and eat a healthy and balanced diet. Becoming knowledgeable about what it means to be physically fit and learning how to evaluate the nutritional value of what you eat may greatly increase your ability to improve your health and wellness. In this three-part worksheet, you identify the five components of health related fitness, critique a recipe for nutritional
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Vitamins and Minerals Submitted by: Charmaine Jade A. Cano 10:30 – 12:00 TTh Submitted to: Mr. Allan Ramal Instructor February 4, 2014 FAT SOLUBLE VITAMINS COMMON NAME | CHEMICAL FORMULA | SOURCE | DEFICIENCY SYMPTOMS | Vitamin A(retinol)C20H30O | | liver (of any animal),paprika, red pepper, cayenne, chili powder ,sweet potatoes, carrots, dark leafy greens,butternut squash, dried herbs, lettuce, dried apricots, cantaloupes | * Night-blindness * Continuous headache *
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fruit has small but significant amounts of vitamin-A, and flavonoid pigments such as carotene-ß, xanthin, lutein and cryptoxanthin-ß. Together, these compounds play vital roles in antioxidant and vision functions. Vitamin A is also required for maintaining integrity of mucusa and skin. Consumption of natural fruits rich in vitamin-A, and carotenes has been found to protect from lung and oral cavity cancers. Jackfruit is a good source of antioxidant vitamin-C, provides about 13.7 mg or 23% of RDA
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yogurt, and cheeses are the nutrient-rich foods I consume in the dairy group. Chips, candy, and white bread are the nutrient-lacking foods I commonly eat. I currently consume all six nutrient classes: carbohydrates, lipids, proteins, water, vitamins, and minerals. Each of these nutrient classes is responsible for keeping the human body alive and
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ACCEPTABILITY OF AVOCADO AND YOUNG COCONUT MEAT AS HEALTHY SMOOTHIE Jo V. Ambat Annie Grace A. Bustamante Nico Braselle Casaña Raymond M. de Taza Manche P. Pere A research study presented to the faculty of Home Economics, Vocational and Technical, Education Department, College of Education, Cavite State University, Indang, Cavite in partial fulfilment of the requirements in HRML 24- Research I. Prepared under the supervision of Dr. Editha G. Reyes 1. INTRODUCTION The avocado is colloquially
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