This document discusses diet and nutrition for exercise and sports performance. It covers the components of a balanced diet including carbohydrates, fats, proteins, vitamins, minerals, fiber, and water. It explains how the body converts these nutrients into energy and the importance of balancing energy intake with needs. Key factors that influence individual energy needs such as age, sex, size, lifestyle, and activity level are also reviewed.
Diet and sports nutrition - macro nutrientsSprint College
Macronutrients like carbohydrates, proteins and fats provide energy and support growth. Carbohydrates are sugars, starches and fiber, and are the body's primary energy source. Proteins contain amino acids for growth and repair. Fats supply energy and support vitamin absorption. Dietary guidelines recommend obtaining about 50-60% of calories from carbohydrates, 15-20% from proteins, and 25-35% from fats, focusing on unsaturated rather than saturated fats.
Nutrients are essential components of foods that provide nourishment to support normal bodily functions. The major nutrients include carbohydrates, proteins, fats, vitamins, minerals, and water. Carbohydrates, proteins and fats provide calories and energy, while vitamins and minerals serve important roles in cell function, growth and development. Water is essential for life and makes up over half of total body weight. A balanced diet containing all nutrients is necessary for overall health and well-being.
Blood is composed of plasma and blood cells. Plasma is mostly water that carries nutrients, waste, hormones, and carbon dioxide throughout the body. Red blood cells carry oxygen from the lungs to tissues, using the protein hemoglobin. White blood cells help fight infection by surrounding and digesting microbes. Platelets help form blood clots to prevent blood loss after an injury. Together, these components transport substances around the circulatory system to keep the body functioning properly.
This document discusses the importance of a balanced diet and proper nutrition. It defines a balanced diet as one containing foods from all main food groups in correct proportions according to one's age, body size, sex, occupation, health status and climate. A balanced diet provides vital functions, supports growth and repair of cells, and ensures sufficient energy. It recommends drinking water, minimizing sugar intake, eating regular meals and planning meals with moderate portions of proteins, healthy fats and carbohydrates, fruits and vegetables. The document also discusses being sensitive of others' religious beliefs regarding food.
The "Nutrition Basics: Macronutrients" lesson will introduce and explain the three most calorie-dense foods-- fats, proteins, and carbohydrates. You will get an understanding of what most foods are made of and why they are important.
This document discusses nutrients and their roles in the human body. It defines nutrients as substances obtained from food that are used for growth, maintenance, and repair of tissues. Nutrients are classified as macronutrients, which provide energy, and micronutrients, which include vitamins and minerals. The five main types of macronutrients - carbohydrates, proteins, fats, fiber, and water - are described in terms of their food sources and physiological functions. Carbohydrates, proteins and fats specifically provide energy, while fiber promotes gastrointestinal health. Vitamins and minerals also have various roles in bodily processes. Overall, consuming a balanced diet with nutrients from all food groups is essential for good health.
What is a calorie and how does it relate to weight loss and weight gain? The calorie is a way to describe energy and it is a way we measure the energy we ingest and the energy we use.
1. The body stores energy as carbohydrates, proteins, and fats. Carbohydrates and proteins provide 4 Calories of energy per gram, while fats provide 9 Calories of energy per gram.
2. When 180 grams of glucose are converted to CO2 and H2O, 672 Calories of energy are released. Glucose provides 4 Calories of energy per gram.
3. The two fatty acids the body cannot synthesize and must obtain from food are omega-3 alpha-linolenic acid and omega-6 linoleic acid.
Diet and sports nutrition - macro nutrientsSprint College
Macronutrients like carbohydrates, proteins and fats provide energy and support growth. Carbohydrates are sugars, starches and fiber, and are the body's primary energy source. Proteins contain amino acids for growth and repair. Fats supply energy and support vitamin absorption. Dietary guidelines recommend obtaining about 50-60% of calories from carbohydrates, 15-20% from proteins, and 25-35% from fats, focusing on unsaturated rather than saturated fats.
Nutrients are essential components of foods that provide nourishment to support normal bodily functions. The major nutrients include carbohydrates, proteins, fats, vitamins, minerals, and water. Carbohydrates, proteins and fats provide calories and energy, while vitamins and minerals serve important roles in cell function, growth and development. Water is essential for life and makes up over half of total body weight. A balanced diet containing all nutrients is necessary for overall health and well-being.
Blood is composed of plasma and blood cells. Plasma is mostly water that carries nutrients, waste, hormones, and carbon dioxide throughout the body. Red blood cells carry oxygen from the lungs to tissues, using the protein hemoglobin. White blood cells help fight infection by surrounding and digesting microbes. Platelets help form blood clots to prevent blood loss after an injury. Together, these components transport substances around the circulatory system to keep the body functioning properly.
This document discusses the importance of a balanced diet and proper nutrition. It defines a balanced diet as one containing foods from all main food groups in correct proportions according to one's age, body size, sex, occupation, health status and climate. A balanced diet provides vital functions, supports growth and repair of cells, and ensures sufficient energy. It recommends drinking water, minimizing sugar intake, eating regular meals and planning meals with moderate portions of proteins, healthy fats and carbohydrates, fruits and vegetables. The document also discusses being sensitive of others' religious beliefs regarding food.
The "Nutrition Basics: Macronutrients" lesson will introduce and explain the three most calorie-dense foods-- fats, proteins, and carbohydrates. You will get an understanding of what most foods are made of and why they are important.
This document discusses nutrients and their roles in the human body. It defines nutrients as substances obtained from food that are used for growth, maintenance, and repair of tissues. Nutrients are classified as macronutrients, which provide energy, and micronutrients, which include vitamins and minerals. The five main types of macronutrients - carbohydrates, proteins, fats, fiber, and water - are described in terms of their food sources and physiological functions. Carbohydrates, proteins and fats specifically provide energy, while fiber promotes gastrointestinal health. Vitamins and minerals also have various roles in bodily processes. Overall, consuming a balanced diet with nutrients from all food groups is essential for good health.
What is a calorie and how does it relate to weight loss and weight gain? The calorie is a way to describe energy and it is a way we measure the energy we ingest and the energy we use.
1. The body stores energy as carbohydrates, proteins, and fats. Carbohydrates and proteins provide 4 Calories of energy per gram, while fats provide 9 Calories of energy per gram.
2. When 180 grams of glucose are converted to CO2 and H2O, 672 Calories of energy are released. Glucose provides 4 Calories of energy per gram.
3. The two fatty acids the body cannot synthesize and must obtain from food are omega-3 alpha-linolenic acid and omega-6 linoleic acid.
The document discusses nutrition and balanced diets. It notes that a balanced diet provides all required nutrients in proper amounts and proportions through a variety of foodstuffs. Foods are categorized as energy-yielding, body-building, and protective based on their predominant roles. A balanced diet includes appropriate quantities of cereals, pulses, vegetables, fruits, milk and milk products, and flesh foods to obtain adequate nutrients.
This document summarizes why Herbalife is a good company to join now. It outlines that Herbalife has been in business for 33 years, has 65 million customers and 2.6 million distributors worldwide. It notes the worldwide obesity epidemic and cites Herbalife's science-based products and clinical studies. The document also promotes Herbalife's business opportunity, branding partnerships, commitment to its vision and ethics, and work with the Herbalife Family Foundation to help children in need. It closes by stating now is the right time to join Herbalife due to global health and economic challenges, and that the company offers a way to feel good, earn extra income, and achieve financial freedom.
This document summarizes the characteristics and types of fad diets, as well as their pros and cons. It discusses low-carbohydrate, low-fat, restricted foods, and combination diets. While fad diets often promise quick weight loss, they typically lack nutrients, are not intended for long-term use, and do not support lifestyle changes needed for healthy, sustainable weight management. The document recommends following the Dietary Guidelines for Americans, which emphasize fruits/vegetables, lean proteins, and limiting saturated fats, sodium and added sugars.
This document discusses different types of fats and their characteristics. It outlines that fats are nutrients found in food that the body uses to build tissues and hormones. There are two main types of fats - unsaturated ("good") fats and saturated ("bad") fats. Unsaturated fats include monounsaturated and polyunsaturated fats. They aid in vitamin absorption, are building blocks for hormones, help insulate nervous tissues, and can help with feeling full. Sources of unsaturated fats include salmon, walnuts, tuna, eggs, and pistachios. In contrast, saturated fats are typically solid at room temperature and occur naturally in animal products and palm and coconut oils. Eating
A balanced diet contains foods from all seven food groups in the proper amounts. It provides enough energy for one's age, sex, occupation, climate, health conditions, and body size. Dietary fiber from fruits and vegetables is important for digestive health, while water is essential for life and makes up 60-70% of our body weight. It transports nutrients, regulates temperature, and is lost through sweat, urine, feces, and breathing. Consuming the right amount of a balanced diet prevents weight gain or loss and deficiency diseases.
The document discusses the importance of a balanced diet for proper nutrition and health. It states that a balanced diet provides proteins, fruits, vegetables, grains and legumes to fuel the body's organs and tissues. Without good nutrition, the body is more prone to disease, infection and poor development. The document then provides examples of food groups that make up a balanced diet, including fruits and vegetables as sources of vitamins and minerals, and proteins from lean meats and beans for muscle growth. It emphasizes that protein, like carbohydrates and fat, is a core macronutrient needed in larger amounts for health.
Presentation covers the chapter in CBSE curriculum in detail about forms of nutrients and where we can get those.
PPT can be coupled with relevant worksheets from the syllabus.
This document provides an overview of nutrition for 6th grade students. It defines nutrition and discusses the six major nutrients: carbohydrates, proteins, vitamins and minerals, fats, and water. For each nutrient, it describes where they are found and their functions in the body. The document emphasizes that a balanced diet with fruits, vegetables, whole grains, lean proteins and healthy fats promotes good health and recommends drinking water as the best source of hydration.
Water makes up over half of the human body and plays several critical roles. It acts as a solvent, transports nutrients and waste, cushions and protects organs and tissues, regulates body temperature, and lubricates joints. Dehydration, even as slight as 2% of body water loss, can negatively impact brain function, digestion, energy levels and lead to headaches and fatigue. Proper hydration is essential for overall health and well-being.
At the end of this lecture, the students should be able to:-
1. Differentiate simple carbohydrates and complex carbohydrate
2. Describe the function of carbohydrates in the body
3. Demonstrate knowledge of health with carbohydrates
A balanced diet contains adequate amounts of all necessary nutrients from the main food groups to support healthy growth, activity, and bodily functions. It includes carbohydrates, vegetables, protein, fats/oils/sweets, and eating these in proper proportions is important for health. People's energy needs vary because factors like age, gender, body size, exercise level, and metabolism affect how quickly chemical reactions occur in the body and how much energy is needed to fuel these reactions.
The document provides information on food, diet, and nutrition. It discusses the main nutrients found in food - carbohydrates, fats, proteins, vitamins, minerals, fiber and water. It explains their sources, functions, and deficiency symptoms. It also covers topics like balanced diet, energy needs, food additives, causes of food shortage and solutions.
The document discusses the process of digestion in humans. It defines digestion as the breakdown of food into simpler substances that can be absorbed and used by cells in the body. The two main types of digestion are mechanical, which involves physical breakdown of food, and chemical, where enzymes break food into smaller particles. The major organs involved in the human digestive system are also described, including their roles in digestion.
Water is the mechanics of all the living bodies. Here are some of the functions of water in our body.
1) Water serves as a good lubricant
2) It regulates body temperature
3) Water removes harmful toxins from the body
4) Transport valuable nutrients in the body
Drink to maintain our health
Stay hydrated for the happy healthy living. No other drink can beat the health benefits of water!!
This document profiles Dr. David Heber and his career in nutrition science. It summarizes that he received degrees from UCLA and Harvard, has published extensively in the field of nutrition, founded the UCLA Center for Human Nutrition, and has been practicing obesity treatment at UCLA for 26 years. The document also outlines his role as Chairman of the Nutrition and Scientific Advisory Boards at Herbalife, and his work researching Herbalife products and nutritional science concepts with international experts.
Principles of nutrition by nhi (Introduction to Nutrition)Sant Agarwal
The document outlines the agenda for a nutrition certification course conducted by Amway India. It covers topics like the food guide pyramid, macro and micronutrients, metabolism of foods, and qualitative and quantitative nutritional requirements. The course agenda spans over multiple days and includes sessions on digestion, the cardiovascular, respiratory and urinary systems, vitamins, minerals, diet and diseases, and food science.
Food provides nutrients that the body needs for energy, growth, and maintenance. There are six major nutrients - carbohydrates, proteins, fats, vitamins, minerals, and water. Carbohydrates, fats and proteins provide energy, while vitamins and minerals aid chemical reactions and help regulate body functions. A balanced diet with varieties of foods containing these nutrients is necessary for health and well-being. Deficiencies in essential nutrients can lead to diseases, while excess calories can result in obesity.
This presentation discusses nutrition and covers several key topics:
- It classifies food groups such as carbohydrates, proteins, vitamins, fats, minerals, water and fiber. Carbohydrates and proteins are important sources of energy.
- A balanced diet provides nutrients from a variety of food groups and helps prevent disease. It is important to eat the right types and amounts of foods.
- Exercise is also important for health, and helps the body use nutrients from food.
- The nutrition pyramid visually represents the recommended number of daily servings from each food group for a healthy diet.
The six classes of nutrients are carbohydrates, fats, proteins, vitamins, minerals, and water. Carbohydrates include sugars and starches, and provide energy. Proteins are made of amino acids and are used to build and repair tissues. Fats provide long-term energy storage and insulation. Fiber is important for digestive health. A diet high in saturated fats can increase risks of obesity, high cholesterol, and heart disease. Maintaining a balanced diet and calorie intake through nutrition and exercise can influence overall health and weight.
Humans need a balanced diet containing carbohydrates, proteins, fats, vitamins and minerals. Digestion breaks down large food molecules into smaller molecules so they can be absorbed by the body. Digestion begins in the mouth and stomach and is completed in the small intestine. Undigested material then moves to the large intestine where water is absorbed before waste is excreted. Digestive enzymes break down carbohydrates, proteins and fats into smaller molecules to aid absorption.
The document discusses nutrition and balanced diets. It notes that a balanced diet provides all required nutrients in proper amounts and proportions through a variety of foodstuffs. Foods are categorized as energy-yielding, body-building, and protective based on their predominant roles. A balanced diet includes appropriate quantities of cereals, pulses, vegetables, fruits, milk and milk products, and flesh foods to obtain adequate nutrients.
This document summarizes why Herbalife is a good company to join now. It outlines that Herbalife has been in business for 33 years, has 65 million customers and 2.6 million distributors worldwide. It notes the worldwide obesity epidemic and cites Herbalife's science-based products and clinical studies. The document also promotes Herbalife's business opportunity, branding partnerships, commitment to its vision and ethics, and work with the Herbalife Family Foundation to help children in need. It closes by stating now is the right time to join Herbalife due to global health and economic challenges, and that the company offers a way to feel good, earn extra income, and achieve financial freedom.
This document summarizes the characteristics and types of fad diets, as well as their pros and cons. It discusses low-carbohydrate, low-fat, restricted foods, and combination diets. While fad diets often promise quick weight loss, they typically lack nutrients, are not intended for long-term use, and do not support lifestyle changes needed for healthy, sustainable weight management. The document recommends following the Dietary Guidelines for Americans, which emphasize fruits/vegetables, lean proteins, and limiting saturated fats, sodium and added sugars.
This document discusses different types of fats and their characteristics. It outlines that fats are nutrients found in food that the body uses to build tissues and hormones. There are two main types of fats - unsaturated ("good") fats and saturated ("bad") fats. Unsaturated fats include monounsaturated and polyunsaturated fats. They aid in vitamin absorption, are building blocks for hormones, help insulate nervous tissues, and can help with feeling full. Sources of unsaturated fats include salmon, walnuts, tuna, eggs, and pistachios. In contrast, saturated fats are typically solid at room temperature and occur naturally in animal products and palm and coconut oils. Eating
A balanced diet contains foods from all seven food groups in the proper amounts. It provides enough energy for one's age, sex, occupation, climate, health conditions, and body size. Dietary fiber from fruits and vegetables is important for digestive health, while water is essential for life and makes up 60-70% of our body weight. It transports nutrients, regulates temperature, and is lost through sweat, urine, feces, and breathing. Consuming the right amount of a balanced diet prevents weight gain or loss and deficiency diseases.
The document discusses the importance of a balanced diet for proper nutrition and health. It states that a balanced diet provides proteins, fruits, vegetables, grains and legumes to fuel the body's organs and tissues. Without good nutrition, the body is more prone to disease, infection and poor development. The document then provides examples of food groups that make up a balanced diet, including fruits and vegetables as sources of vitamins and minerals, and proteins from lean meats and beans for muscle growth. It emphasizes that protein, like carbohydrates and fat, is a core macronutrient needed in larger amounts for health.
Presentation covers the chapter in CBSE curriculum in detail about forms of nutrients and where we can get those.
PPT can be coupled with relevant worksheets from the syllabus.
This document provides an overview of nutrition for 6th grade students. It defines nutrition and discusses the six major nutrients: carbohydrates, proteins, vitamins and minerals, fats, and water. For each nutrient, it describes where they are found and their functions in the body. The document emphasizes that a balanced diet with fruits, vegetables, whole grains, lean proteins and healthy fats promotes good health and recommends drinking water as the best source of hydration.
Water makes up over half of the human body and plays several critical roles. It acts as a solvent, transports nutrients and waste, cushions and protects organs and tissues, regulates body temperature, and lubricates joints. Dehydration, even as slight as 2% of body water loss, can negatively impact brain function, digestion, energy levels and lead to headaches and fatigue. Proper hydration is essential for overall health and well-being.
At the end of this lecture, the students should be able to:-
1. Differentiate simple carbohydrates and complex carbohydrate
2. Describe the function of carbohydrates in the body
3. Demonstrate knowledge of health with carbohydrates
A balanced diet contains adequate amounts of all necessary nutrients from the main food groups to support healthy growth, activity, and bodily functions. It includes carbohydrates, vegetables, protein, fats/oils/sweets, and eating these in proper proportions is important for health. People's energy needs vary because factors like age, gender, body size, exercise level, and metabolism affect how quickly chemical reactions occur in the body and how much energy is needed to fuel these reactions.
The document provides information on food, diet, and nutrition. It discusses the main nutrients found in food - carbohydrates, fats, proteins, vitamins, minerals, fiber and water. It explains their sources, functions, and deficiency symptoms. It also covers topics like balanced diet, energy needs, food additives, causes of food shortage and solutions.
The document discusses the process of digestion in humans. It defines digestion as the breakdown of food into simpler substances that can be absorbed and used by cells in the body. The two main types of digestion are mechanical, which involves physical breakdown of food, and chemical, where enzymes break food into smaller particles. The major organs involved in the human digestive system are also described, including their roles in digestion.
Water is the mechanics of all the living bodies. Here are some of the functions of water in our body.
1) Water serves as a good lubricant
2) It regulates body temperature
3) Water removes harmful toxins from the body
4) Transport valuable nutrients in the body
Drink to maintain our health
Stay hydrated for the happy healthy living. No other drink can beat the health benefits of water!!
This document profiles Dr. David Heber and his career in nutrition science. It summarizes that he received degrees from UCLA and Harvard, has published extensively in the field of nutrition, founded the UCLA Center for Human Nutrition, and has been practicing obesity treatment at UCLA for 26 years. The document also outlines his role as Chairman of the Nutrition and Scientific Advisory Boards at Herbalife, and his work researching Herbalife products and nutritional science concepts with international experts.
Principles of nutrition by nhi (Introduction to Nutrition)Sant Agarwal
The document outlines the agenda for a nutrition certification course conducted by Amway India. It covers topics like the food guide pyramid, macro and micronutrients, metabolism of foods, and qualitative and quantitative nutritional requirements. The course agenda spans over multiple days and includes sessions on digestion, the cardiovascular, respiratory and urinary systems, vitamins, minerals, diet and diseases, and food science.
Food provides nutrients that the body needs for energy, growth, and maintenance. There are six major nutrients - carbohydrates, proteins, fats, vitamins, minerals, and water. Carbohydrates, fats and proteins provide energy, while vitamins and minerals aid chemical reactions and help regulate body functions. A balanced diet with varieties of foods containing these nutrients is necessary for health and well-being. Deficiencies in essential nutrients can lead to diseases, while excess calories can result in obesity.
This presentation discusses nutrition and covers several key topics:
- It classifies food groups such as carbohydrates, proteins, vitamins, fats, minerals, water and fiber. Carbohydrates and proteins are important sources of energy.
- A balanced diet provides nutrients from a variety of food groups and helps prevent disease. It is important to eat the right types and amounts of foods.
- Exercise is also important for health, and helps the body use nutrients from food.
- The nutrition pyramid visually represents the recommended number of daily servings from each food group for a healthy diet.
The six classes of nutrients are carbohydrates, fats, proteins, vitamins, minerals, and water. Carbohydrates include sugars and starches, and provide energy. Proteins are made of amino acids and are used to build and repair tissues. Fats provide long-term energy storage and insulation. Fiber is important for digestive health. A diet high in saturated fats can increase risks of obesity, high cholesterol, and heart disease. Maintaining a balanced diet and calorie intake through nutrition and exercise can influence overall health and weight.
Humans need a balanced diet containing carbohydrates, proteins, fats, vitamins and minerals. Digestion breaks down large food molecules into smaller molecules so they can be absorbed by the body. Digestion begins in the mouth and stomach and is completed in the small intestine. Undigested material then moves to the large intestine where water is absorbed before waste is excreted. Digestive enzymes break down carbohydrates, proteins and fats into smaller molecules to aid absorption.
This document discusses nutrition and the essential nutrients needed for energy and body functioning. It defines food, nutrition, calories and major nutrient groups. Carbohydrates, fats and proteins are described as nutrients that provide energy, along with foods rich in each. Water, minerals and vitamins are outlined as nutrients that do not directly provide energy but have other important roles, with examples of functions, deficiency signs and food sources.
7 k forces and their effects (boardworks)cartlidge
The document is a physics textbook section about forces and their effects. It contains multiple pages explaining key concepts such as what forces are, how balanced and unbalanced forces affect motion, the different types of forces like friction and gravity, and the difference between mass and weight. Diagrams and activities are provided to illustrate these concepts.
This document discusses various camera angles and movements used in filmmaking including extreme long shots, wide shots, two shots, long shots, over the shoulder shots, close ups, extreme closeups, high angle shots, point of view shots, mid shots, and low angle shots. It was written by Asad Mehdi, Ramsha Khan, Wasay Rao, Sumbul Khan, and Waleed Farooq.
The Vow is a 2012 romantic drama film starring Channing Tatum and Rachel McAdams, inspired by a true story about a married couple. The film was a box office success. Titanic is a 1997 romantic disaster film directed by James Cameron about members of different social classes who fall in love aboard the RMS Titanic. The film has stood the test of time with its beautifully produced story and soundtrack. Safe Haven is a 2013 romance film starring Julianne Hough and Josh Duhamel, based on the Nicholas Sparks novel of the same name. It was filmed in beautiful beach and forest locations that matched the story well.
The document describes the contents of 5 disks which contain files for the Turbo C++ compiler and libraries. Disk 1 contains installation files, header files for class libraries, source code for class libraries. Disk 2 contains project files for building class libraries, example files and projects for using class libraries. Disk 3 contains more files for building and linking class libraries as well as compiler utility programs. Disk 4 contains DPMI and memory management files, libraries, and example projects. Disk 5 contains graphics drivers and fonts for different graphics cards and a graphics demonstration program.
Chaitanya is a 22-year-old postgraduate management student born on June 11, 1992 who is pursuing her degree from ICFAI Business School. She performed well academically in school, intermediate, her degree, and postgraduate programs with percentages ranging from the high 70s to mid 80s. She was recognized for her involvement in extracurricular activities like being a best NSS campaigner, runner up in a cricket tournament, and receiving awards for singing.
Meiosis is a type of cell division that produces haploid gametes from a diploid cell for sexual reproduction. It involves two rounds of division called Meiosis I and Meiosis II. In Meiosis I, the chromosome number is halved and homologous chromosomes are separated into different daughter cells. Meiosis II then separates sister chromatids so that each daughter cell receives a single set of chromosomes. This process ensures genetic diversity in offspring by independent assortment of chromosomes.
This document contains information about 6 photographs taken by Collin Decker in 2014, each exploring a different element of photographic composition. The photographs are "home bound", "lonely bench", "electricity", "bare trees", "son of a beach", and "Trap house", examining leading lines, S-curves, the rule of threes, framing, perspective, and the rule of thirds respectively.
Luke Janes visited a field at a school on November 14th to scout it as a location for filming a scene where characters have an argument and people get shot. The suitability of the location depends on lighting, noise levels, and potential hazards. Filming would need to be done at a certain time of day for proper lighting and on a calm day to control noise from wind. Wet grass or holes in the grass could cause injuries or equipment damage, so the ground conditions would need to be safe and dry.
Visi dan misi jokowi dan segudang pr infrastruktur indonesiaIbnu Saputra
Dokumen tersebut membahas rencana pemerintahan Jokowi untuk mereformasi infrastruktur di Indonesia dengan cara mengalokasikan anggaran subsidi BBM dan listrik ke pembangunan infrastruktur, serta proyek-proyek strategis seperti tol laut dan peningkatan panjang rel kereta api. Langkah-langkah ini diharapkan dapat menurunkan biaya logistik dan meningkatkan kualitas infrastruktur Indonesia agar sejajar dengan negara tetangga. Pembangunan
collin decker unit 1 photography basicscollindecker
This document contains information about 9 black and white photographs taken by Collin Decker for his photography class in 2014, including the titles "The World", "Awoken Beast", "Swag", "Change", "Mitsu", "Parking Lot", "Change Part2", "Swag Part2", and "Sleeping Beauty". The photographs were part of Collin Decker's unit on the basics of photography for his period 7 class at DPI-1 in 2014.
This document provides biographical information about a 22-year-old single mother from Quibdó, Colombia. It details that she lives in Quibdó with her mother, father, niece and daughter. She works as a receptionist and enjoys basketball and the singer Beyoncé in her free time. The document also describes her daily routine of getting up early to spend time with her baby before work, resting after work, and then sometimes attending college in the evenings with her baby or spending time with friends on weekends.
PHYSICAL EDUCATION 11 - Diet and NutritionMarvin Bronoso
This document discusses diet and nutrition for physical education. It covers the components of a balanced diet including carbohydrates, fats, proteins, vitamins, minerals, fiber and water. Carbohydrates are the main source of energy while fats provide energy when carbohydrate stores are low. Proteins are used for building muscle and repairing tissue. The document also discusses energy balance, dehydration, and guidelines for daily calorie needs based on factors like age, sex and activity level.
The document outlines the 7 essential components of a healthy diet: carbohydrates, fats, proteins, vitamins, minerals, water, and fiber. It describes the functions of each component and why they are important to a balanced diet. Maintaining proper nutrition is key for health, fitness, and athletic performance.
This document discusses carbohydrates as the main source of energy for the human body. It covers how carbohydrates are broken down and used for energy, the importance of carbohydrates for exercise performance, and guidelines for carbohydrate intake before, during, and after exercise for optimal fueling and recovery. The key points are that carbohydrates should make up 50-60% of total caloric intake, adequate carbohydrate intake is essential for exercise, and timing and types of carbohydrates consumed around workouts impacts muscle glycogen storage and performance.
Fit My Life Nutrition Information Power PointGordon Briley
This document provides information on basic nutrition and macronutrients. It discusses that there are 3500 calories in one pound of fat and losing weight requires creating a calorie deficit. Carbohydrates, proteins, fats, and alcohols all contain different amounts of calories per gram. Building muscle mass is the best way to increase metabolism rather than just cardio. Heavier people generally have a higher metabolism than skinnier people. The document then goes into detail about metabolism, basal metabolic rate, and how calories are used in the body. It also discusses the four main macronutrients - carbohydrates, proteins, fats, and water - and why each is important for survival. Sugar and its effects
The document discusses nutrition, diet, dietary habits, calories, and maintaining a balanced diet. It provides definitions of key terms and explains the different food groups and nutrients the body needs, including carbohydrates, proteins, fats, vitamins, minerals, water and fiber. It discusses how to calculate caloric needs and balance based on factors like age, gender and physical activity levels. It also addresses topics like body composition, obesity, anorexia, and how diet and exercise relate to weight management and sports performance.
This document provides an athlete eating guide with recommendations for meal timing and composition throughout the day to support performance and recovery. It recommends eating 6-7 small meals per day with plenty of water and getting protein, carbohydrates and nutrients within 60 minutes of workouts. Sample meal plans are provided that emphasize high-quality protein, complex carbs and hydration. Supplement recommendations focus on creatine, glutamine and protein/amino acids around workouts. The effects of alcohol on performance are discussed. Maintaining proper hydration is highlighted as critical for peak athletic performance.
Fit My LIfe Basic Nutrition Power PointGordon Briley
This document provides information on basic nutrition and metabolism. It discusses that there are 3,500 calories in one pound of fat, and that fat, protein, carbs, and alcohol all contain different amounts of calories per gram. It also discusses that increasing muscle mass is the best way to raise metabolism, not cardio, and that heavier people generally have a higher metabolism than skinnier people. The document then covers metabolism and energy balance, explaining the roles of basal metabolic rate, activity levels, and the thermic effect of food in determining daily calorie needs. It also discusses macronutrients like carbs, protein, fat, and water and why each is important for survival. Finally, it covers the negative impacts of excess
The document discusses nutrition for active individuals and athletes. It emphasizes that food is the foundation of training and proper nutrition can increase energy, endurance, and recovery. Carbohydrates are the main fuel for exercise and should make up 55-65% of calories through foods like grains, fruits, and vegetables. Protein aids muscle repair and fat provides concentrated energy. The document recommends eating carbohydrates regularly to maintain glycogen (stored carbohydrate) levels, as glycogen depletion leads to hitting the wall. It also discusses the importance of eating within a few hours before and after exercise to aid performance and recovery.
Nutrition plays an important role in athletic performance. A balanced diet containing the appropriate amounts of carbohydrates, proteins, fats, vitamins and minerals is necessary to support muscle growth, tissue maintenance and optimal functioning of energy systems. Carbohydrates are especially important as they replenish glycogen stores and fuel anaerobic energy production. Maintaining adequate hydration is also key, as water transports heat and toxins, cooling the body and diluting fluids. Guidelines for athletes include consuming carbohydrates before and during exercise to delay glycogen depletion, and replacing stores after through high carbohydrate foods and fluids to aid recovery.
All the information that you need to start eating smart . You don't need to starve yourself or ovear eat . Using this to eat the right amount and portions of each nutritient that your body needs.
This document provides nutritional information and guidelines for collegiate softball players. It defines macronutrients like carbohydrates, proteins, and fats that are important for athletes. It also discusses micronutrients like vitamins and minerals. The document provides methods for calculating an individual's calorie and macronutrient needs based on factors like body weight, height, and activity level. It emphasizes the importance of hydration and offers tips for weekly meal planning, including the benefits of carbohydrate loading before competitions or intense practices.
Weight loss occurs when calories expended exceed calories consumed. Popular diets often fail because the body senses starvation and slows metabolism. Maintaining a healthy weight requires lifestyle changes that increase metabolism over time. The document provides strategies for healthy eating and weight management, including eating smaller meals 5-6 times per day with protein, vegetables and controlled carbohydrates; emphasizing whole foods; staying hydrated; and being mindful of portion sizes.
Unit 1 (introduction to food nutrition & dietDhaka Gaurav
Introduction to Nutrition & Diet
About Calories & Balance Diet
Daily Caloric Requirements for different age of groups
Food Groups & their Roles in balance diet.
This document discusses sports nutrition and the nutritional needs of athletes. It covers the forms of stored energy in the body, the importance of carbohydrates for fueling exercise, hydration needs, and specific nutrient needs for female athletes like iron and calcium. The key points are that athletes require diets high in carbohydrates and energy to fuel exercise and replenish glycogen stores, staying hydrated is critical, and female athletes may need more iron and calcium due to menstrual cycles and bone health concerns.
This document provides an introduction and overview to a nutrition handbook designed to help readers achieve their nutrition goals through gradual dietary changes over 12 weeks. It outlines the basics of macronutrients like carbohydrates, proteins, and fats. Specific guidelines are given for portion sizes and daily intake of carbohydrates, proteins, dairy, fruits and vegetables. The timing of meals and importance of hydration are also discussed. Sample 1800 and 2500 calorie meal plans are included at the end.
This document provides an overview of key topics related to nutrition and fitness. It discusses the essential nutrients required for a healthy diet, including proteins, fats, carbohydrates, vitamins, minerals and fiber. It recommends obtaining nutrients from whole, minimally processed foods. The document also outlines the five components of health-related fitness: cardiorespiratory endurance, muscular strength, muscular endurance, flexibility, and body composition. It provides examples of exercises to improve each component and recommends engaging in regular physical activity for health benefits.
Physical inactivity from modern technology can lead to unhealthy lifestyles. Participating in sports officiating provides real-life experiences that promote fitness, management skills, and positive behaviors like integrity and teamwork. Maintaining a healthy weight involves balancing calorie intake with daily energy expenditure. Both gaining and losing weight require manipulating this balance, with weight gain achieved through consuming more calories and weight loss through reducing calorie intake and increasing exercise.
For anyone trying to lose weight, the word "carbs" is akin
to blasphemy. Carb is the age-old enemy. Carbs are the
evil nemesis of WeightWatchers everywhere. Carbs mean
calories and weight loss requires cutting calories.
It has been the traditional belief that foods packed with
carbs will cause you to pack on the pounds. Even healthy
carbs like starchy vegetables and whole grains are high in
carbs, so many classic diets restrict them as well. The
result is that we have become to believe that carbs are bad
for us. Not only do they hinder weight loss, but they are
downright unhealthy.
Well, science has recently turned that belief upside down
by telling us that carbs may be your best ally in the battle
to lose weight. Leveraging carbs to help us lose weight is
called carb cycling. it is a method whereby eating carbs can
lead to weight loss rather than weight gain!
Carb cycling is done through a weekly eating plan with a few
This document provides an overview of sports nutrition and general nutrition guidelines. It discusses the importance of carbohydrates, proteins, fats, vitamins and minerals for both general health and different activity levels. Guidelines are given for sedentary, moderately active and highly active lifestyles. Considerations for pre-exercise, post-exercise and athlete nutrition are also summarized.
Whether you exercise to keep fit, participate regularly in an organised sporting activity, or are training to reach the peak level of your sport, good nutrition is an essential tool to help you perform at your best.
This document provides information on vitamins and minerals, including:
- Vitamins are organic nutrients required in small amounts that cannot be synthesized by the body. They are classified as fat-soluble or water-soluble.
- Minerals are inorganic nutrients also required in small amounts. Macrominerals and microminerals are distinguished.
- Specific vitamins and minerals are described, including their functions, deficiency signs, and sources. Vitamin deficiencies that could cause poor posture, childlessness, bleeding gums, lameness, and night blindness are identified.
This document discusses different types of special diets that people follow. It explains that dietary needs change throughout life and differ between individuals. Some common reasons for special diets are religious beliefs, food allergies or intolerances like celiac disease, and athletic training. The document provides details on vegetarian, vegan, and gluten-free diets. It emphasizes the importance of obtaining proper nutrition from alternative food sources when entire food groups are excluded.
The circulatory system uses the heart to pump blood throughout the body via blood vessels. The heart has four chambers - two upper atria and two lower ventricles - which work together to circulate blood in two loops. Valves between the chambers prevent backflow of blood. During each heartbeat, the atria contract together then the ventricles contract to pump blood out of the heart.
Aerobic respiration is a chemical reaction that takes place in cells to release stored chemical energy. It involves glucose reacting with oxygen to produce carbon dioxide, water, and release energy. Anaerobic respiration occurs when cells do not get enough oxygen, resulting in incomplete breakdown of glucose and lactic acid production, but less energy is released. The rate of aerobic respiration increases with more intense physical activity as cells need more energy, requiring faster breathing and heart rate to supply increased oxygen and glucose.
This document discusses how plants respond to different stimuli through tropisms. It explains that phototropism is a plant's positive response to light, causing shoots to grow towards light. This is mediated by the plant hormone auxin. The document also describes hydrotropism, a plant's positive response to water, causing roots to grow towards moisture. Geotropism is discussed, with shoots exhibiting a negative response and roots a positive response to gravity. Finally, the document outlines some commercial uses of plant hormones, including rooting cuttings, selective weedkillers, and hastening fruit ripening for transportation.
1) The document discusses various biological processes involving the movement of molecules, including diffusion, osmosis, gas exchange in the lungs, diffusion of nutrients in the small intestine and cells.
2) Key examples are how oxygen and carbon dioxide diffuse in and out of the lungs during breathing, and how water, dissolved nutrients and minerals move in and out of cells and tissues by diffusion and active transport.
3) Experiments are described to demonstrate diffusion and osmosis, such as using a semipermeable membrane in a sugar solution to show osmosis.
This document discusses genetic inheritance and provides examples using flower petal color. It defines key genetic terms like genes, alleles, homozygous, heterozygous, dominant, and recessive. It also explains genetic crosses like homozygous crosses which result in heterozygous offspring, heterozygous crosses which result in a 3:1 ratio, and test crosses which can determine if a dominant phenotype is homozygous or heterozygous. The document notes that in co-dominance, neither allele is recessive to the other and both are expressed in offspring.
Chromosomes carry DNA, which contains the genetic code. DNA is made up of bases that pair together in a double helix structure. When cells divide, the DNA copies itself so each new cell has the same genetic information. Genes in DNA code for proteins, which determine cell characteristics. Mutations in DNA can change protein sequences and cause genetic disorders.
1) The document discusses the two types of cell division: mitosis and meiosis. Mitosis produces new body cells for growth and repair through copying of chromosomes, while meiosis produces gametes like sperm and egg cells through reducing chromosome number.
2) Meiosis takes place in the gonads/sex organs and results in four gamete cells each with half the number of chromosomes as the original cell.
3) Fertilization occurs when gametes from each parent fuse, restoring the full chromosome number and allowing for reproduction.
There are three main types of blood vessels - arteries, veins, and capillaries. Arteries carry oxygen-rich blood away from the heart at high pressure, while veins carry oxygen-poor blood back to the heart at low pressure. Capillaries link arteries and veins and allow for the exchange of oxygen, carbon dioxide, and other substances between blood and body cells through their very thin walls.
This document provides information about the immune system and how it protects the body from infection. It discusses the different lines of defense, including physical barriers, innate immunity through macrophages and natural killer cells, and adaptive immunity through B cells, T cells, antibodies, and the development of immunity either actively through vaccination or passively through transfer of antibodies. It also describes the types of pathogens that can cause infection, how pathogens are spread, and examples of diseases like tuberculosis, measles, mumps and rubella.
All cells, whether animal or plant, have three basic features - a cell membrane, cytoplasm, and a nucleus. Plant cells also contain additional structures that distinguish them from animal cells. The document provides an overview of the key components of plant cells and how to view them under a microscope.
Plants produce their own food through the process of photosynthesis. During photosynthesis, chlorophyll in plant leaves uses carbon dioxide and water along with sunlight to produce glucose and oxygen. The glucose is used by the plant for energy, growth, and storage while oxygen is released as a byproduct. Roots take in water and minerals from the soil which are used in photosynthesis while leaves are adapted with features like being broad and flat to maximize sunlight absorption and containing chloroplasts and chlorophyll.
This document discusses inheritance and variation in biology. It includes:
1. Two main causes of variation - inherited variation from parents' differing characteristics and environmental variation from surroundings.
2. Examples of selectively breeding cows to produce more milk and breeding apples for traits like taste and disease resistance.
3. Activities and investigations about tracking variation in traits like tomato mass within and between species.
This document contains information about ecological relationships, including classifying organisms and feeding relationships. It discusses producers and consumers, and different types of consumers like carnivores, herbivores, and omnivores. Food chains are defined and several examples of how changes in populations of different organisms in a food chain can affect other populations are provided. Adaptations that help organisms survive in their habitat are also covered.
The document is about respiration and contains the following key points:
1. Respiration is the process the body uses to release energy from digested food, mainly glucose. It occurs through aerobic respiration, which uses oxygen, and anaerobic respiration, which does not use oxygen.
2. The circulation system, including the blood, heart, blood vessels and lungs, transports oxygen and glucose to cells and removes waste products like carbon dioxide.
3. The breathing system, including inhalation and exhalation, takes in oxygen and expels carbon dioxide to support aerobic respiration in cells.
The document is from a biology resource that discusses feeding relationships. It includes sections on habitats, adaptations, feeding types, food chains, and food webs. Diagrams and activities are provided to help explain concepts such as producers and consumers, herbivores, carnivores and omnivores, and how energy transfers between organisms in an ecosystem.
The document is about cells and their structures and functions. It discusses that cells are the basic unit of life and come in many shapes and sizes. It describes key animal and plant cell components like the cell membrane, nucleus, mitochondria, chloroplasts, and cell wall. It explains important cellular processes like respiration, photosynthesis, and protein synthesis.
The technology uses reclaimed CO₂ as the dyeing medium in a closed loop process. When pressurized, CO₂ becomes supercritical (SC-CO₂). In this state CO₂ has a very high solvent power, allowing the dye to dissolve easily.
The cost of acquiring information by natural selectionCarl Bergstrom
This is a short talk that I gave at the Banff International Research Station workshop on Modeling and Theory in Population Biology. The idea is to try to understand how the burden of natural selection relates to the amount of information that selection puts into the genome.
It's based on the first part of this research paper:
The cost of information acquisition by natural selection
Ryan Seamus McGee, Olivia Kosterlitz, Artem Kaznatcheev, Benjamin Kerr, Carl T. Bergstrom
bioRxiv 2022.07.02.498577; doi: https://doi.org/10.1101/2022.07.02.498577
ESA/ACT Science Coffee: Diego Blas - Gravitational wave detection with orbita...Advanced-Concepts-Team
Presentation in the Science Coffee of the Advanced Concepts Team of the European Space Agency on the 07.06.2024.
Speaker: Diego Blas (IFAE/ICREA)
Title: Gravitational wave detection with orbital motion of Moon and artificial
Abstract:
In this talk I will describe some recent ideas to find gravitational waves from supermassive black holes or of primordial origin by studying their secular effect on the orbital motion of the Moon or satellites that are laser ranged.
When I was asked to give a companion lecture in support of ‘The Philosophy of Science’ (https://shorturl.at/4pUXz) I decided not to walk through the detail of the many methodologies in order of use. Instead, I chose to employ a long standing, and ongoing, scientific development as an exemplar. And so, I chose the ever evolving story of Thermodynamics as a scientific investigation at its best.
Conducted over a period of >200 years, Thermodynamics R&D, and application, benefitted from the highest levels of professionalism, collaboration, and technical thoroughness. New layers of application, methodology, and practice were made possible by the progressive advance of technology. In turn, this has seen measurement and modelling accuracy continually improved at a micro and macro level.
Perhaps most importantly, Thermodynamics rapidly became a primary tool in the advance of applied science/engineering/technology, spanning micro-tech, to aerospace and cosmology. I can think of no better a story to illustrate the breadth of scientific methodologies and applications at their best.
ESR spectroscopy in liquid food and beverages.pptxPRIYANKA PATEL
With increasing population, people need to rely on packaged food stuffs. Packaging of food materials requires the preservation of food. There are various methods for the treatment of food to preserve them and irradiation treatment of food is one of them. It is the most common and the most harmless method for the food preservation as it does not alter the necessary micronutrients of food materials. Although irradiated food doesn’t cause any harm to the human health but still the quality assessment of food is required to provide consumers with necessary information about the food. ESR spectroscopy is the most sophisticated way to investigate the quality of the food and the free radicals induced during the processing of the food. ESR spin trapping technique is useful for the detection of highly unstable radicals in the food. The antioxidant capability of liquid food and beverages in mainly performed by spin trapping technique.
(June 12, 2024) Webinar: Development of PET theranostics targeting the molecu...Scintica Instrumentation
Targeting Hsp90 and its pathogen Orthologs with Tethered Inhibitors as a Diagnostic and Therapeutic Strategy for cancer and infectious diseases with Dr. Timothy Haystead.
PPT on Direct Seeded Rice presented at the three-day 'Training and Validation Workshop on Modules of Climate Smart Agriculture (CSA) Technologies in South Asia' workshop on April 22, 2024.
EWOCS-I: The catalog of X-ray sources in Westerlund 1 from the Extended Weste...Sérgio Sacani
Context. With a mass exceeding several 104 M⊙ and a rich and dense population of massive stars, supermassive young star clusters
represent the most massive star-forming environment that is dominated by the feedback from massive stars and gravitational interactions
among stars.
Aims. In this paper we present the Extended Westerlund 1 and 2 Open Clusters Survey (EWOCS) project, which aims to investigate
the influence of the starburst environment on the formation of stars and planets, and on the evolution of both low and high mass stars.
The primary targets of this project are Westerlund 1 and 2, the closest supermassive star clusters to the Sun.
Methods. The project is based primarily on recent observations conducted with the Chandra and JWST observatories. Specifically,
the Chandra survey of Westerlund 1 consists of 36 new ACIS-I observations, nearly co-pointed, for a total exposure time of 1 Msec.
Additionally, we included 8 archival Chandra/ACIS-S observations. This paper presents the resulting catalog of X-ray sources within
and around Westerlund 1. Sources were detected by combining various existing methods, and photon extraction and source validation
were carried out using the ACIS-Extract software.
Results. The EWOCS X-ray catalog comprises 5963 validated sources out of the 9420 initially provided to ACIS-Extract, reaching a
photon flux threshold of approximately 2 × 10−8 photons cm−2
s
−1
. The X-ray sources exhibit a highly concentrated spatial distribution,
with 1075 sources located within the central 1 arcmin. We have successfully detected X-ray emissions from 126 out of the 166 known
massive stars of the cluster, and we have collected over 71 000 photons from the magnetar CXO J164710.20-455217.
Authoring a personal GPT for your research and practice: How we created the Q...Leonel Morgado
Thematic analysis in qualitative research is a time-consuming and systematic task, typically done using teams. Team members must ground their activities on common understandings of the major concepts underlying the thematic analysis, and define criteria for its development. However, conceptual misunderstandings, equivocations, and lack of adherence to criteria are challenges to the quality and speed of this process. Given the distributed and uncertain nature of this process, we wondered if the tasks in thematic analysis could be supported by readily available artificial intelligence chatbots. Our early efforts point to potential benefits: not just saving time in the coding process but better adherence to criteria and grounding, by increasing triangulation between humans and artificial intelligence. This tutorial will provide a description and demonstration of the process we followed, as two academic researchers, to develop a custom ChatGPT to assist with qualitative coding in the thematic data analysis process of immersive learning accounts in a survey of the academic literature: QUAL-E Immersive Learning Thematic Analysis Helper. In the hands-on time, participants will try out QUAL-E and develop their ideas for their own qualitative coding ChatGPT. Participants that have the paid ChatGPT Plus subscription can create a draft of their assistants. The organizers will provide course materials and slide deck that participants will be able to utilize to continue development of their custom GPT. The paid subscription to ChatGPT Plus is not required to participate in this workshop, just for trying out personal GPTs during it.
Current Ms word generated power point presentation covers major details about the micronuclei test. It's significance and assays to conduct it. It is used to detect the micronuclei formation inside the cells of nearly every multicellular organism. It's formation takes place during chromosomal sepration at metaphase.
Sexuality - Issues, Attitude and Behaviour - Applied Social Psychology - Psyc...PsychoTech Services
A proprietary approach developed by bringing together the best of learning theories from Psychology, design principles from the world of visualization, and pedagogical methods from over a decade of training experience, that enables you to: Learn better, faster!
30 g of carbohydrate = 17.1 × 30 = 513kj
15 g of fat = 38.9 × 15 = 583.5kj
The carbohydrate would be better for the middle distance runner. They would need quick-release energy in the form of glycogen. Fat is converted to energy too slowly.
Answer: 16 year-old males are relatively active compared to office workers – they have a higher working energy.
a) The four elements are fibre, vitamins, minerals and water.
b) Higher calorie intake, especially in the form of carbohydrates; higher protein intake, if sport requires muscle bulk; higher water intake; lower fat intake.
2. a) Fibre is important in the functioning of the digestive system. It aids the passage of food through the gut and prevents constipation. It may reduce the risk of bowel cancer. b) Water is vital to health – dehydration resulting from drinking too little water can lead to headaches, kidney problems, loss of concentration, impaired physical responses and, in severe cases, death.