This document contains a survey that assesses eating habits, stress levels, sleep patterns, and meal timing to determine overall health and wellness. It includes questions in several categories that ask about food sources, cooking methods, meal frequency, stressors, sleep quality, and diet history. Respondents are asked to select answers that apply to their situation and are given point values, with higher numbers indicating practices less conducive to health. The total scores in each section and overall are meant to evaluate different lifestyle factors and their potential impact on wellness.
In this presentation, we will discuss about the concept and definition of wholesaling, characteristics of wholesaling, functions of wholesaler. We will also talk about services provide by the wholesaler to producers, retailers, consumers, growth and trend of wholesaler, types of wholesalers and wholesaler marketing decisions.
To know more about Welingkar School’s Distance Learning Program and courses offered, visit: http://www.welingkaronline.org/distance-learning/online-mba.html
This document contains an assessment from Paul Chek's "Flatten Your Abs Forever" seminar and book on how to eat, move, and be healthy. It consists of multiple choice questions across several categories including diet, stress, circadian rhythms, eating habits, digestive health, fungus/parasites, detoxification, and immune health. The questions are designed to evaluate weaknesses and areas for improvement in these areas of health and wellness. The total scores provide an indication of issues that may need to be addressed.
Food, Food Everywhere! But how much do you really
know about food and what you eat? With all your
vast knowledge about food, can you pass this little
food quiz of 20 questions? Discover what you can win!
The document is a worksheet for students to evaluate the healthiness of their school lunch. It asks students to tally the food groups in their lunch and answer questions about variety, balance, and ways to improve the meal's nutrition. Students are prompted to identify an unhealthy item to replace and a healthy addition, and to draw a picture of a balanced, healthy lunch.
This document contains responses from several individuals involved in the fruit and vegetable industry and education regarding healthy eating, barriers to consuming 5 servings of fruits and vegetables per day, and promoting healthy diets. Those interviewed include sandwich shop owners, a home cook, a delivery driver, a food technology teacher, and a nursery head teacher. Common challenges identified were cost, convenience, and making fruits and vegetables appealing. Interviewees also discussed strategies for encouraging healthy eating in schools, at home, and within their own diets.
1) The document discusses the importance of eating whole foods like fruits, vegetables, and whole grains rather than highly processed foods. These whole foods provide vitamins, minerals, fiber and other nutrients that support health.
2) Processed foods often remove nutrients and fiber from foods to extend shelf life and save companies money. They also frequently add preservatives and sugar.
3) To transition to a whole foods diet, the document recommends grocery shopping more and eating out less to control what foods you consume. It also suggests making a shopping list focused on whole foods and avoiding processed options.
This document contains a 15 question self-assessment test to evaluate an individual's overall health and fitness. It addresses factors like family medical history, medication usage, weight, breathing ability, flexibility, diet, stress levels, and substance use. Participants rate themselves as yes or no for each question, with 1 point for yes and 2 points for no, to calculate a total score between 15-30 points. A higher score indicates better health.
The document is a 10 question questionnaire that asks about demographics, eating habits, lifestyle choices, and opinions on how technology has impacted cooking. It inquires about gender, age, how often one eats home cooked and takeaway meals, where meals are consumed, if the person helps cook, how they would describe their lifestyle and health concerns, their food preferences, and beliefs on technology's role in changing cooking over the years.
In this presentation, we will discuss about the concept and definition of wholesaling, characteristics of wholesaling, functions of wholesaler. We will also talk about services provide by the wholesaler to producers, retailers, consumers, growth and trend of wholesaler, types of wholesalers and wholesaler marketing decisions.
To know more about Welingkar School’s Distance Learning Program and courses offered, visit: http://www.welingkaronline.org/distance-learning/online-mba.html
This document contains an assessment from Paul Chek's "Flatten Your Abs Forever" seminar and book on how to eat, move, and be healthy. It consists of multiple choice questions across several categories including diet, stress, circadian rhythms, eating habits, digestive health, fungus/parasites, detoxification, and immune health. The questions are designed to evaluate weaknesses and areas for improvement in these areas of health and wellness. The total scores provide an indication of issues that may need to be addressed.
Food, Food Everywhere! But how much do you really
know about food and what you eat? With all your
vast knowledge about food, can you pass this little
food quiz of 20 questions? Discover what you can win!
The document is a worksheet for students to evaluate the healthiness of their school lunch. It asks students to tally the food groups in their lunch and answer questions about variety, balance, and ways to improve the meal's nutrition. Students are prompted to identify an unhealthy item to replace and a healthy addition, and to draw a picture of a balanced, healthy lunch.
This document contains responses from several individuals involved in the fruit and vegetable industry and education regarding healthy eating, barriers to consuming 5 servings of fruits and vegetables per day, and promoting healthy diets. Those interviewed include sandwich shop owners, a home cook, a delivery driver, a food technology teacher, and a nursery head teacher. Common challenges identified were cost, convenience, and making fruits and vegetables appealing. Interviewees also discussed strategies for encouraging healthy eating in schools, at home, and within their own diets.
1) The document discusses the importance of eating whole foods like fruits, vegetables, and whole grains rather than highly processed foods. These whole foods provide vitamins, minerals, fiber and other nutrients that support health.
2) Processed foods often remove nutrients and fiber from foods to extend shelf life and save companies money. They also frequently add preservatives and sugar.
3) To transition to a whole foods diet, the document recommends grocery shopping more and eating out less to control what foods you consume. It also suggests making a shopping list focused on whole foods and avoiding processed options.
This document contains a 15 question self-assessment test to evaluate an individual's overall health and fitness. It addresses factors like family medical history, medication usage, weight, breathing ability, flexibility, diet, stress levels, and substance use. Participants rate themselves as yes or no for each question, with 1 point for yes and 2 points for no, to calculate a total score between 15-30 points. A higher score indicates better health.
The document is a 10 question questionnaire that asks about demographics, eating habits, lifestyle choices, and opinions on how technology has impacted cooking. It inquires about gender, age, how often one eats home cooked and takeaway meals, where meals are consumed, if the person helps cook, how they would describe their lifestyle and health concerns, their food preferences, and beliefs on technology's role in changing cooking over the years.
This document discusses the importance of maintaining a balanced, nutritious diet even when busy. It notes that eating out often means consuming more calories, fat and saturated fat than home-cooked meals. However, with some planning it is easy to eat healthy on the go. The document provides tips for professionals such as choosing dishes with vegetables and fish when dining out, packing nutritious lunches with whole grains and fruits/vegetables, and keeping healthy snacks on hand. It also recommends stocking the pantry and freezer with ingredients to easily prepare meals in advance or use leftovers for quick, balanced lunches.
The document discusses healthy and unhealthy foods, as well as personal dietary habits. It includes tasks that require identifying healthy foods, considering opinions on salt, sugar, butter, oil and other ingredients, and indicating whether true or false statements reflect one's own diet. The final task involves reading a text about the traditional Mediterranean diet and filling in blanks with foods like fruit, fish, olive oil and wine that are emphasized in that healthy eating pattern. The overall message is that certain foods and lifestyle habits can promote better health and longevity.
This document is an initial questionnaire for Veda Health Associates. It collects personal information such as name, address, medical history, lifestyle habits, diet, sleep, daily routine, exercise, stress levels, and menstrual history for women. The goal is to gather details about a client's health, wellness concerns, and lifestyle to inform their consultation. It covers topics like digestion, elimination, weight history, family medical history, medications, and environmental exposures.
This document contains a breakfast survey for students with questions about their breakfast habits, including whether they have breakfast regularly, what is usually included in their breakfast menu, when breakfast is usually eaten, whether the breakfast is considered good for them, and potential consequences of not eating breakfast. The survey collects information about students' breakfast routines and perceptions of its importance through multiple choice and short answer questions.
The document provides 10 nutritional guidelines for Filipinos including eating a variety of foods everyday, breastfeeding infants exclusively for 6 months, maintaining children's normal growth through proper diet and monitoring, consuming fish, lean meat or beans, eating more vegetables, fruits and root crops, eating foods cooked in edible oil daily, consuming milk or calcium-rich foods everyday, using iodized salt but avoiding excessive salty foods, eating clean and safe foods, and exercising regularly, not smoking, and avoiding alcohol. It also discusses how to maintain health through having a healthy diet high in fruits and vegetables, lean proteins, and whole grains and low in processed foods, and having a healthy lifestyle that includes regular exercise, moderate alcohol, not smoking,
This presentation focuses on the Meal Planning and other topic related to planning a meal, I'm not a pro I just want to share to you my powerpoint presentation, maybe you can get some information here that you can probably use on your studies. Adios
This document provides information and tips to help employees meet a company's April nutrition challenge to limit packaged food purchases to those containing 5 ingredients or less. It defines processed food, notes some exceptions like homemade recipes, and offers ideas for simple, whole foods and packaged foods to choose like fresh produce, eggs, milk, 100% fruit juices without added sugar. It also provides resources for healthy recipes and cooking ideas.
Nutrition provides organisms with nutrients that can be metabolized to create energy and support life and growth. Healthy eating habits involve consuming a variety of foods in balance and moderation. Poor nutrition results from inadequate intake of essential nutrients and can impair health, well-being and physical ability. To enhance health and performance, individuals should aim to get sufficient calories, carbohydrates, fluids, proteins, vitamins and minerals by planning meals incorporating fruits/vegetables, lean proteins and whole grains. Specific nutrient deficiencies can result in conditions like anemia, malnutrition, weak bones and impaired immunity.
The document discusses meals and meal planning. It defines what a meal is as the customary time of eating food, with most people eating 3 meals per day - breakfast, lunch, and dinner. Meal planning is defined as deciding meals in advance and making a list of food items to serve. Meal planning provides several benefits such as saving time and money by reducing last minute shopping trips and impulse purchases, helping with portion control for weight loss goals, reducing food waste, and reducing stress by having meals already organized. It also promotes variety in diet and avoids unhealthy takeout options.
This document provides guidance on educating diabetic patients about following a diabetic diet. It involves discussing the importance of portion control for carbohydrates, eating consistent meals and snacks throughout the day, and counting carbohydrate servings to stay within daily glycemic limits. The guidance recommends reviewing common carbohydrate foods and their serving sizes, interpreting nutrition labels, and identifying areas patients may struggle with compliance to address needs.
Survey on sustainable diet for families and school workersecoerasmus
This survey aims to understand the eating habits of a school community in order to diagnose how sustainable their diets are. It asks respondents questions about whether they consume local and seasonal foods, ecological products, plant-based proteins, and fair trade products. It also inquires about their consumption of prepared foods, shopping habits, and concerns about food waste and rubbish production.
Dominique Hoffman of Zizania Nutrition Counseling provides individualized and engaging nutrition presentations tailored to different audiences. She has experience speaking to groups about linking diet to conditions like autism and advising seniors on healthy aging. Zizania also offers allergy testing and specialized diets to address issues like IBS, leaky gut, and digestive problems. Clients work with nutritionists to develop customized meal plans that are calorie-controlled without feeling restrictive.
This document provides information on using various superfoods as natural medicines. It discusses coconut oil, highlighting its anti-inflammatory and anti-microbial properties. Some uses of coconut oil mentioned include fighting infections when applied to cuts and scrapes, boosting immunity when ingested, and maintaining dental health. Dosages and preparation methods are provided for different ailments. The document also profiles other superfoods like turmeric, lemon, garlic, honey, apple cider vinegar and ginger, detailing their uses and health benefits.
The document outlines 5 rules for a healthy and balanced diet:
1. Drink enough water as the body needs hydration to function properly.
2. Eat fruits and vegetables which provide vitamins, minerals, fiber and antioxidants while being low in calories.
3. Include unsaturated "good" fats from foods like vegetable oils, nuts, seeds and fatty fish which are essential for health.
The truth about the raw food diet - You'll mostly be eating raw fruits, vegetables, and grains. The idea is that heating food destroys its nutrients and natural enzymes, which is bad because enzymes boost digestion and fight chronic disease. In short: When you cook it, you kill it. Some fans of raw food diets believe cooking makes food toxic.
1. This document provides 13 tips for maintaining a healthy lifestyle through nutrition and exercise. Some key tips include eating breakfast with lean protein, whole grains and fruits; making half your plate fruits and vegetables at meals; watching portion sizes and using smaller plates; and being physically active for at least 10 minutes a day.
2. Another tip is to fix healthy snacks combining foods from the MyPlate food groups like whole grains, fruits, vegetables, dairy or lean protein. Reading food labels can help understand what different terms mean on nutrition panels.
3. Maintaining a dedicated healthy lifestyle involves regular nutrition and exercise habits like eating plenty of fruits and vegetables, watching portion sizes, staying physically active, and making informed food choices.
A simple questionnaire that helps to evaluate and analyze how to improve one's present lifestyle. It may take 40 minutes out of your schedule, but it could quite possibly ADD 20 years to your life!
This document provides meal plans and recipes for healthy eating. It includes:
1) Sample breakfast, snack, lunch and dinner menus that emphasize lean proteins, vegetables and fruits. The menus provide protein, vegetable and fruit options to choose from for each meal.
2) Notes on selecting lean meats and healthy fats. All nuts, seeds and nut butters must be raw.
3) A recipe for Almond Crusted Chicken that uses egg whites, almonds and seasonings to make a crunchy coating.
4) A recipe for Garlic Mashed Cauliflower that can be made to resemble mashed potatoes using cauliflower, onion, butter and garlic.
Are you working out to optimize your body type? Somatotyping has been studied for years and many people think that they can become something they are not due to advertising. Here is brief history of somatotyping. For more information email info@njshorefit.com
The document discusses breathing rates and their effects on the body. A normal breathing rate is 10-12 breaths per minute, while stressed breathing is 14-18 breaths per minute. Taking more rapid, stressed breaths causes more dehydration as water is released from the body, and increases stress hormones that can fatigue the body. Slow, diaphragmatic breathing at 6-8 breaths per minute is more calming and can energize the body instead of relying on coffee.
This document discusses the importance of maintaining a balanced, nutritious diet even when busy. It notes that eating out often means consuming more calories, fat and saturated fat than home-cooked meals. However, with some planning it is easy to eat healthy on the go. The document provides tips for professionals such as choosing dishes with vegetables and fish when dining out, packing nutritious lunches with whole grains and fruits/vegetables, and keeping healthy snacks on hand. It also recommends stocking the pantry and freezer with ingredients to easily prepare meals in advance or use leftovers for quick, balanced lunches.
The document discusses healthy and unhealthy foods, as well as personal dietary habits. It includes tasks that require identifying healthy foods, considering opinions on salt, sugar, butter, oil and other ingredients, and indicating whether true or false statements reflect one's own diet. The final task involves reading a text about the traditional Mediterranean diet and filling in blanks with foods like fruit, fish, olive oil and wine that are emphasized in that healthy eating pattern. The overall message is that certain foods and lifestyle habits can promote better health and longevity.
This document is an initial questionnaire for Veda Health Associates. It collects personal information such as name, address, medical history, lifestyle habits, diet, sleep, daily routine, exercise, stress levels, and menstrual history for women. The goal is to gather details about a client's health, wellness concerns, and lifestyle to inform their consultation. It covers topics like digestion, elimination, weight history, family medical history, medications, and environmental exposures.
This document contains a breakfast survey for students with questions about their breakfast habits, including whether they have breakfast regularly, what is usually included in their breakfast menu, when breakfast is usually eaten, whether the breakfast is considered good for them, and potential consequences of not eating breakfast. The survey collects information about students' breakfast routines and perceptions of its importance through multiple choice and short answer questions.
The document provides 10 nutritional guidelines for Filipinos including eating a variety of foods everyday, breastfeeding infants exclusively for 6 months, maintaining children's normal growth through proper diet and monitoring, consuming fish, lean meat or beans, eating more vegetables, fruits and root crops, eating foods cooked in edible oil daily, consuming milk or calcium-rich foods everyday, using iodized salt but avoiding excessive salty foods, eating clean and safe foods, and exercising regularly, not smoking, and avoiding alcohol. It also discusses how to maintain health through having a healthy diet high in fruits and vegetables, lean proteins, and whole grains and low in processed foods, and having a healthy lifestyle that includes regular exercise, moderate alcohol, not smoking,
This presentation focuses on the Meal Planning and other topic related to planning a meal, I'm not a pro I just want to share to you my powerpoint presentation, maybe you can get some information here that you can probably use on your studies. Adios
This document provides information and tips to help employees meet a company's April nutrition challenge to limit packaged food purchases to those containing 5 ingredients or less. It defines processed food, notes some exceptions like homemade recipes, and offers ideas for simple, whole foods and packaged foods to choose like fresh produce, eggs, milk, 100% fruit juices without added sugar. It also provides resources for healthy recipes and cooking ideas.
Nutrition provides organisms with nutrients that can be metabolized to create energy and support life and growth. Healthy eating habits involve consuming a variety of foods in balance and moderation. Poor nutrition results from inadequate intake of essential nutrients and can impair health, well-being and physical ability. To enhance health and performance, individuals should aim to get sufficient calories, carbohydrates, fluids, proteins, vitamins and minerals by planning meals incorporating fruits/vegetables, lean proteins and whole grains. Specific nutrient deficiencies can result in conditions like anemia, malnutrition, weak bones and impaired immunity.
The document discusses meals and meal planning. It defines what a meal is as the customary time of eating food, with most people eating 3 meals per day - breakfast, lunch, and dinner. Meal planning is defined as deciding meals in advance and making a list of food items to serve. Meal planning provides several benefits such as saving time and money by reducing last minute shopping trips and impulse purchases, helping with portion control for weight loss goals, reducing food waste, and reducing stress by having meals already organized. It also promotes variety in diet and avoids unhealthy takeout options.
This document provides guidance on educating diabetic patients about following a diabetic diet. It involves discussing the importance of portion control for carbohydrates, eating consistent meals and snacks throughout the day, and counting carbohydrate servings to stay within daily glycemic limits. The guidance recommends reviewing common carbohydrate foods and their serving sizes, interpreting nutrition labels, and identifying areas patients may struggle with compliance to address needs.
Survey on sustainable diet for families and school workersecoerasmus
This survey aims to understand the eating habits of a school community in order to diagnose how sustainable their diets are. It asks respondents questions about whether they consume local and seasonal foods, ecological products, plant-based proteins, and fair trade products. It also inquires about their consumption of prepared foods, shopping habits, and concerns about food waste and rubbish production.
Dominique Hoffman of Zizania Nutrition Counseling provides individualized and engaging nutrition presentations tailored to different audiences. She has experience speaking to groups about linking diet to conditions like autism and advising seniors on healthy aging. Zizania also offers allergy testing and specialized diets to address issues like IBS, leaky gut, and digestive problems. Clients work with nutritionists to develop customized meal plans that are calorie-controlled without feeling restrictive.
This document provides information on using various superfoods as natural medicines. It discusses coconut oil, highlighting its anti-inflammatory and anti-microbial properties. Some uses of coconut oil mentioned include fighting infections when applied to cuts and scrapes, boosting immunity when ingested, and maintaining dental health. Dosages and preparation methods are provided for different ailments. The document also profiles other superfoods like turmeric, lemon, garlic, honey, apple cider vinegar and ginger, detailing their uses and health benefits.
The document outlines 5 rules for a healthy and balanced diet:
1. Drink enough water as the body needs hydration to function properly.
2. Eat fruits and vegetables which provide vitamins, minerals, fiber and antioxidants while being low in calories.
3. Include unsaturated "good" fats from foods like vegetable oils, nuts, seeds and fatty fish which are essential for health.
The truth about the raw food diet - You'll mostly be eating raw fruits, vegetables, and grains. The idea is that heating food destroys its nutrients and natural enzymes, which is bad because enzymes boost digestion and fight chronic disease. In short: When you cook it, you kill it. Some fans of raw food diets believe cooking makes food toxic.
1. This document provides 13 tips for maintaining a healthy lifestyle through nutrition and exercise. Some key tips include eating breakfast with lean protein, whole grains and fruits; making half your plate fruits and vegetables at meals; watching portion sizes and using smaller plates; and being physically active for at least 10 minutes a day.
2. Another tip is to fix healthy snacks combining foods from the MyPlate food groups like whole grains, fruits, vegetables, dairy or lean protein. Reading food labels can help understand what different terms mean on nutrition panels.
3. Maintaining a dedicated healthy lifestyle involves regular nutrition and exercise habits like eating plenty of fruits and vegetables, watching portion sizes, staying physically active, and making informed food choices.
A simple questionnaire that helps to evaluate and analyze how to improve one's present lifestyle. It may take 40 minutes out of your schedule, but it could quite possibly ADD 20 years to your life!
This document provides meal plans and recipes for healthy eating. It includes:
1) Sample breakfast, snack, lunch and dinner menus that emphasize lean proteins, vegetables and fruits. The menus provide protein, vegetable and fruit options to choose from for each meal.
2) Notes on selecting lean meats and healthy fats. All nuts, seeds and nut butters must be raw.
3) A recipe for Almond Crusted Chicken that uses egg whites, almonds and seasonings to make a crunchy coating.
4) A recipe for Garlic Mashed Cauliflower that can be made to resemble mashed potatoes using cauliflower, onion, butter and garlic.
Are you working out to optimize your body type? Somatotyping has been studied for years and many people think that they can become something they are not due to advertising. Here is brief history of somatotyping. For more information email info@njshorefit.com
The document discusses breathing rates and their effects on the body. A normal breathing rate is 10-12 breaths per minute, while stressed breathing is 14-18 breaths per minute. Taking more rapid, stressed breaths causes more dehydration as water is released from the body, and increases stress hormones that can fatigue the body. Slow, diaphragmatic breathing at 6-8 breaths per minute is more calming and can energize the body instead of relying on coffee.
This document summarizes some key issues with modern diets and provides information about eating healthier options. It notes that many popular diets fail to address the underlying problems with how Americans typically view food, which tends to be overly processed. It then discusses the benefits of organic produce over conventional options in terms of nutrient and mineral content. Finally, it outlines six foundations of health that include thoughts, breathing, hydration, food, sleep, and exercise.
The document outlines 6 foundational principles for holistic health and wellness in order of importance: 1) thoughts and emotions, 2) breathing habits, 3) hydration, 4) food, 5) sleep, and 6) exercise. It emphasizes that exercise should be the last priority, and that focusing on thoughts, breathing, hydration, food, and sleep through practices like positive psychology, diaphragmatic breathing, drinking enough water, and eating real foods can help the body more than exercise alone. Each principle is then expanded on in its own section, providing tips and citing research about the impact of that principle on health and performance.
- Your body stores more carbs as fat after the summer solstice to prepare for winter. Staying up late out of sync with sunrise/sunset increases appetite, insulin resistance, and weight gain.
- To avoid this, you should sleep 2-2.5 hours after sunset and wake at sunrise to sync with the sun's cycles. Watch your carb intake as your body craves more to fatten up for winter.
- Short sleep leads to increased glucose, decreased insulin sensitivity, altered appetite hormones, and potential weight gain. Living with artificial light and temperature control puts us in perpetual summer out of sync with natural seasonal fluctuations.
Everything you need to know about health and wellness based off the latest science, eastern medicine, and more. Catch the live seminar at Brielle Sports Club. Check our seminar schedule at www.njshorefit.com
1) The document provides tips and strategies for improving mindset and lifestyle habits related to health, fitness, and personal development. It discusses the importance of awareness, evaluating one's values and priorities, and changing limiting beliefs.
2) Rationalizations and belief systems that hold people back are examined, and exercises are provided to identify them and envision more empowering beliefs.
3) Adopting a growth mindset and taking action towards goals, no matter how small, is emphasized as key to achieving success and fulfillment.
This document is a release of liability for NJ Shore Fit. It summarizes:
1) The participant waives all claims against NJ Shore Fit for any injuries arising from participation in fitness programs or use of equipment.
2) Exercise activities involve inherent risks of injury or death, and the participant is aware of and accepts these risks.
3) The participant declares themselves physically able to participate and acknowledges being informed of the need for a doctor's approval, though they may choose to participate without approval.
This health history form collects information from an individual in order to identify any health risks associated with physical activity and exercise. It asks questions about medical conditions like diabetes, pregnancy, surgery, heart issues, injuries, medications, and fitness goals. The individual certifies that the information is true and acknowledges the risks of beginning a new fitness program without medical approval.
A review of the growth of the Israel Genealogy Research Association Database Collection for the last 12 months. Our collection is now passed the 3 million mark and still growing. See which archives have contributed the most. See the different types of records we have, and which years have had records added. You can also see what we have for the future.
Exploiting Artificial Intelligence for Empowering Researchers and Faculty, In...Dr. Vinod Kumar Kanvaria
Exploiting Artificial Intelligence for Empowering Researchers and Faculty,
International FDP on Fundamentals of Research in Social Sciences
at Integral University, Lucknow, 06.06.2024
By Dr. Vinod Kumar Kanvaria
Macroeconomics- Movie Location
This will be used as part of your Personal Professional Portfolio once graded.
Objective:
Prepare a presentation or a paper using research, basic comparative analysis, data organization and application of economic information. You will make an informed assessment of an economic climate outside of the United States to accomplish an entertainment industry objective.
A workshop hosted by the South African Journal of Science aimed at postgraduate students and early career researchers with little or no experience in writing and publishing journal articles.
Thinking of getting a dog? Be aware that breeds like Pit Bulls, Rottweilers, and German Shepherds can be loyal and dangerous. Proper training and socialization are crucial to preventing aggressive behaviors. Ensure safety by understanding their needs and always supervising interactions. Stay safe, and enjoy your furry friends!
Assessment and Planning in Educational technology.pptxKavitha Krishnan
In an education system, it is understood that assessment is only for the students, but on the other hand, the Assessment of teachers is also an important aspect of the education system that ensures teachers are providing high-quality instruction to students. The assessment process can be used to provide feedback and support for professional development, to inform decisions about teacher retention or promotion, or to evaluate teacher effectiveness for accountability purposes.
Main Java[All of the Base Concepts}.docxadhitya5119
This is part 1 of my Java Learning Journey. This Contains Custom methods, classes, constructors, packages, multithreading , try- catch block, finally block and more.
How to Fix the Import Error in the Odoo 17Celine George
An import error occurs when a program fails to import a module or library, disrupting its execution. In languages like Python, this issue arises when the specified module cannot be found or accessed, hindering the program's functionality. Resolving import errors is crucial for maintaining smooth software operation and uninterrupted development processes.
How to Build a Module in Odoo 17 Using the Scaffold MethodCeline George
Odoo provides an option for creating a module by using a single line command. By using this command the user can make a whole structure of a module. It is very easy for a beginner to make a module. There is no need to make each file manually. This slide will show how to create a module using the scaffold method.
This presentation includes basic of PCOS their pathology and treatment and also Ayurveda correlation of PCOS and Ayurvedic line of treatment mentioned in classics.
it describes the bony anatomy including the femoral head , acetabulum, labrum . also discusses the capsule , ligaments . muscle that act on the hip joint and the range of motion are outlined. factors affecting hip joint stability and weight transmission through the joint are summarized.
1. YOU ARE WHAT YOU EAT!
1. DO YOU SHOP FOR FOOD LESS
FREQUENTLY THAN EVERY 4 DAY?
___YES (1)
___NO (0)
2. DO YOU EAT MORE PACKAGED (FROZEN
OR CANNED) FRUITS AND VEGETABLES
THAN FRESH?
___YES (3)
___NO (0)
3. DO YOU EAT MORE COOKED
VEGETABLES THAN RAW?
___ YES (3)
___ NO (0)
4. DO YOU EAT VEGETABLES WITH FEWER
THAN TWO MEALS DAILY?
___ YES (5)
___ NO (0)
5. DO YOU BUY MORE NON‐ORGANIC
VEGETABLES THAN ORGANIC
VEGETABLES?
___ YES (5)
___ NO (0)
6. HOW OFTEN DO YOU USE A
MICROWAVE OVEN?
___ YES (5)
___ NO (0)
7. DO YOU EAT WHITE BREAD MORE
OFTEN THAN WHOLE GRAIN BREADS?
___ YES (5)
___ NO (0)
8. DO YOU EAT QUICK COOK GRAINS SUCH
AS RICE‐A‐RONI, QUAKER OATS OR
MINUTE RICE MORE OFTEN THAN
SLOW COOKED ORGANIC WHOLE
GRAINS?
___ YES (5)
___ NO (0)
9. HOW OFTEN DO YOU CONSUME
PASTEURIZED, HOMOGENIZED MILK OR
CHEESES?
___ NEVER OR VERY RARELY (0)
___ 1‐2 TIMES/WEEK (1)
___ 3 TIMES/WEEK (3)
___ 3+ TIMES/WEEK (5)
10. HOW OFTEN DO YOU EAT NON‐
0RGANIC YOGURTS?
___ NEVER OR VERY RARELY (0)
___ 1‐2 TIMES/WEEK (1)
___ 3 TIMES/WEEK (3)
___ 3+ TIMES/WEEK (5)
11. DO YOU EAT TYPICAL STORE‐BOUGHT
EGGS FROM CAGED‐RAISED CHICKENS
(AS OPPOSED TO FREE‐RANGE EGGS)?
___ YES (5)
___ NO (0)
12. DO YOU EAT RED MEAT MORE THAN
ONCE EVERY FOUR DAYS?
___ YES (3)
___ NO (0)
13. DO YOU COMMONLY EAT MEATS (BEEF,
CHICKEN, TURKEY) FROM SOURCES
OTHER THAN A FREE‐RANGE AND
HORMONE‐FREE SOURCE?
___ YES (3)
___ NO (0)
14. DO YOU EAT CANNED FISH MORE
FREQUENTLY THAN FRESH FISH?
___ YES (3)
___ NO (0)
15. HOW OFTEN DO YOU USE
COMMERCIAL SALAD DRESSINGS?
___ NEVER OR VERY RARELY (0)
___ 1‐2 TIMES/WEEK (1)
___ 3 TIMES/WEEK (3)
___ 3+ TIMES/WEEK (5)
2. 16. HOW OFTEN DO YOU USE PRODUCTS
CONTAINING HYDROGENATED OILS?
___ NEVER OR VERY RARELY (0)
___ 1‐2 TIMES/WEEK (1)
___ 3 TIMES/WEEK (3)
___ 3+ TIMES/WEEK (5)
17. DO YOU EAT NUTS OR SEEDS THAN ARE
ROASTED OR SALTED?
___ YES (1)
___ NO (0)
18. HOW OFTEN DO YOU USE WHITE TABLE
SUGAR AS A SWEETENER?
___ NEVER OR VERY RARELY (0)
___ 1‐2 TIMES/WEEK (1)
___ 3 TIMES/WEEK (3)
___ 3+ TIMES/WEEK (5)
19. HOW OFTEN DO YOU USE ARTIFICIAL
SWEETENERS SUCH AS SWEET‐N‐LOW,
EQUAL, OR SPLENDA?
___ NEVER OR VERY RARELY (0)
___ 1‐2 TIMES/WEEK (1)
___ 3 TIMES/WEEK (5)
___ 3+ TIMES/WEEK (10)
20. DO YOU USE STARDARD WHITE TABLE
SALT?
___ YES (5)
___ NO (0)
21. DO YOU EAT TV DINNERS OR HIGHLY
PROCESSED FOODS MORE THAN
3X’S/WEEK?
___ YES (5)
___ NO (0)
22. HOW OFTEN DO YOU EAT FROM FAST
FOOD RESTAURANTS LIKE
MCDONALD’S, KFC, WENDY’S, ETC?
___ NEVER OR VERY RARELY (0)
___ 1‐2 TIMES/WEEK (2)
___ 3 TIMES/WEEK (5)
___ 3+ TIMES/WEEK (10)
23. HOW OFTEN DO YOU EAT SNACKS
FROM VENDING MACHINES?
___ NEVER OR VERY RARELY (0)
___ 1‐2 TIMES/WEEK (2)
___ 3 TIMES/WEEK (5)
___ 3+ TIMES/WEEK (10)
24. DO YOU DRINK TAP WATER?
___ YES (10)
___ NO (0)
25. HOW OFTEN DO YOU EAT SOME FORM
OF STORE‐BOUGHT DESSERT SUCH AS
ICE CREAM, COOKIES, DONUTS, CAKES
OR PIES?
___ NEVER OR VERY RARELY (0)
___ 1‐2 TIMES/WEEK (1)
___ 3 TIMES/WEEK (3)
___ 3+ TIMES/WEEK (5)
TOTAL SCORE: ______
3. STRESS
1. DO YOU EAT MORE OR LESS WHEN
STRESSED THAN WHEN NOT
STRESSED?
___ MORE (10)
___ SAME OR LESS (0)
2. DO YOU WORRY OVER JOB, INCOME
OR MONEY PROBLEMS?
___ YES (10)
___ NO (0)
3. ARE ANY OF YOUR RELATIONSHIPS
CAUSING YOU STRESS?
___ YES (10)
___ NO (0)
4. DO YOU OFTEN FEEL ANXIOUS?
___ YES (5)
___ NO (0)
5. DO YOU OFTEN GET UPSET WHEN
THINGS GO WRONG?
___ YES (5)
___ NO (0)
6. DO YOU LASH OUT AT OTHERS?
___ YES (5)
___ NO (0)
7. DO YOU FEEL YOU SEX DRIVE IS
LOWER THAN NORMAL FOR YOU?
___ YES (5)
___ NO (0)
8. DO YOU FEEL ISOLATED OR LONELY?
___ YES (5)
___ NO (0)
9. DO YOU FEEL STRESSED DUE TO
LACK OF INTIMACY IN ONE OR
MORE RELATIONSHIPS?
___ YES (5)
___ NO (0)
10. HAVE YOU HAD REDUCED CONTACT
WITH FRIENDS (FEELING
ANTISOCIAL) OR AN INCREASE IN
CONTACT BECAUSE YOU FEEL YOU
NEED TO VENT YOUR
FRUSTRATIONS OR STRESSES TO
OTHERS?
___ YES (3)
___ NO (0)
11. DO YOU TAKE ANY FORMS OF
MEDICATION PRESCRIBED BY A
PHYSICIAN DIRECTLY OR INDIRECTLY
RELATED TO STRESS IN YOU LIFE OR
FOR A PSYCHOLOGICAL DISORDER?
___ YES (5)
___ NO (0)
12. DO YOU COMMONLY LOSE MORE
THAN 2 DAY OF WORK A YEAR DUE
TO ILLNESS?
___ YES (5)
___ NO (0)
TOTAL SCORE: ______
4. SLEEP WAKE CYCLES
1. DO YOU LIVE IN THE SAME TIME
ZONE YOU WERE BORN IN?
___ YES (0)
___ NO (5)
2. DO YOU TRAVEL ACROSS TIME
ZONES MORE THAN ONCE A
MONTH?
___ YES (10)
___ NO (0)
3. HOW OFTEN DO YOU WAKE UP
FEELING UN‐RESTED AND IN
NEED OF MORE SLEEP?
___ NEVER OR VERY RARELY (0)
___ 1‐2 TIMES/WEEK (1)
___ 3 TIMES/WEEK (5)
___ 3+ TIMES/WEEK (10)
4. DO YOU COMMONLY GO TO BED
AFTER 10:30 PM?
___ YES (10)
___ NO (0)
5. ARE THE TIMES YOU HAVE BOWEL
MOVEMENTS CONSISTENT AND
PREDICTABLE ON A DAILY BASIS?
___ YES (0)
___ NO (5)
6. DO YOU SUFFER FROM REDUCED
MEMORY SINCE MOVING TO A
NEW TIME ZONE OR SINCE
TRAVELING ACROSS TIME ZONES?
___ YES (10)
___ NO (0)
7. HAS YOU SENSE OF HUNGER
CHANGED FROM BEING HUNGRY
AT BREAKFAST, LUNCH, OR DINNER
TIMES SINCE MOVING TO A NEW
TIME ZONE OR TRAVELING ACROSS
TIME ZONES?
___ YES (10)
___ NO (0)
8. HOW OFTEN DO YOU WAKE UP AT
NIGHT BETWEEN 1:OO AM AND
4:00 AM AND HAVE A HARD TIME
FALLING BACK TO SLEEP?
___ NEVER OR VERY RARELY (0)
___ 1‐2 TIMES/WEEK (1)
___ 3 TIMES/WEEK (5)
___ 3+ TIMES/WEEK (10)
9. HOW OFTEN DO YOU TEND TO
HAVE A HARD TIME STAYING
AWAKE IN THE AFTERNOON AFTER
EATING LUNCH?
___ NEVER OR VERY RARELY (0)
___ 1‐2 TIMES/WEEK (1)
___ 3 TIMES/WEEK (5)
___ 3+ TIMES/WEEK (10)
10. DO YOU DO SHIFT WORK THAT
REQUIRES YOU TO STAY UP LATE AT
NIGHT?
___ YES (10)
___ NO (0)
TOTAL SCORE:_____
5. YOU ARE WHEN YOU EAT
1. DO YOU FREQUENTLY SKIP MEAL?
___ YES (3)
___ NO (0)
2. HOW OFTEN DO YOU TYPICALLY GO
MORE THAN 4 HOURS WITHOUT
EATING?
___ NEVER OR VERY RARELY (0)
___ 1‐2 TIMES/WEEK (1)
___ 3 TIMES/WEEK (2)
___ 3+ TIMES/WEEK (3)
3. HOW OFTEN DO YOU SKIP BREAKFAST?
___ NEVER OR VERY RARELY (0)
___ 1‐2 TIMES/WEEK (1)
___ 3 TIMES/WEEK (5)
___ 3+ TIMES/WEEK (10)
4. DO YOU AVOID FATS WHEN EATING?
___ YES (5)
___ NO (0)
5. DO YOU FREQUENTLY EAT
CARBOHYDRATES (I.E. BREADS, BAGELS,
COOKIES, PASTA, FRUIT, CEREALS,
MUFFINS, CRACKERS, CHOCOLATE, OR
CANDY) BY THEMSELVES?
___ YES (5)
___ NO (0)
6. DO YOU OFTEN GET HUNGRY OR CRAVE
SWEETS WITHIN TWO HOURS AFTER
EATING A MEAL?
___ YES (5)
___ NO (0)
7. HOW OFTEN DO YOU CONSUME
DRINKS CONTAINING CAFFEINE OR
SUGAR (I.E. COFFEE, TEA, SODAS, FRUIT
JUICES WITH SUCROSE, CORN SYRUP,
OR ADDED SUGAR)?
___ NEVER OR VERY RARELY (0)
___ 1 CUP/DAY (1)
___ 2 CUPS/DAY (3)
___ 2+ CUPS/DAY (5)
8. HAVE YOU TRIED DIET TO LOSE
WEIGHT?
___ NO (0)
___ ONCE (1)
___ TWICE (2)
___ 3‐ 5 TIMES (5)
___ 5+ TIMES (10)
9. DO YOU HAVE DIFFICULTLY BURNING
FAT AROUND YOUR BELLY, HIPS OR
THIGHS EVEN WITH REGULAR
EXERCISE?
___ YES (3)
___ NO (0)
10. DO YOU EAT YOUR LARGEST MEAL IN
THE EVENING?
___ YES (1)
___ NO (0)
TOTAL SCORE: ______
6. DIGESTION
1. HOW OFTEN DO YOU EXPERIENCE
LOWER ABDOMINAL BLOATING?
___ NEVER OR VERY RARELY (0)
___ 1‐2 TIMES/WEEK (3)
___ 3 TIMES/WEEK (5)
___ 3+ TIMES/WEEK (10)
2. DO YOU FREQUENTLY HAVE LOOSE
STOOLS OR DIARRHEA?
___ NO (0)
___ ONCE A WEEK (1)
___ 3 OR MORE TIMES PER WEEK (5)
3. HOW OFTEN DO YOU EXPERIENCE
CONSTIPATION OR STOOLS THAT ARE
COMPACT OR HARD TO PASS?
___ NEVER OR VERY RARELY (0)
___ 1‐2 TIMES/WEEK (3)
___ 3+ TIMES/WEEK (5)
4. DO YOU FIND THAT YOU OFTEN BURP
AFTER MEALS?
___ YES (3)
___ NO (0)
5. DO YOU FREQUENTLY HAVE GAS?
___ YES (3)
___ NO (0)
6. DO YOU CRAVE CERTAIN FOODS SUCH
AS BREAD, CHOCOLATE, CERTAIN FRUIT,
OR RED MEAT IF YOU HAVE NOT EATEN
THEM IN A DAY OR TWO?
___ YES (5)
___ NO (0)
7. HOW OFTEN DO YOU HAVE A POOR
APPETITE OR FEEL WORSE AFTER
EATING?
___ NEVER OR VERY RARELY (0)
___ 1‐2 TIMES/WEEK (3)
___ 3 TIMES/WEEK (5)
___ 3+ TIMES/WEEK (10)
8. DO YOU HAVE AN EXCESSIVE APPETITE
AND/OR SWEET CRAVINGS?
___ YES (5)
___ NO (0)
9. DO YOU FREQUENTLY (MORE THAN
TWICE A WEEK) EXPERIENCE
ABDOMINAL PAIN, CRAMPS OR
GENERAL ABDOMINAL DISCOMFORT?
___ YES (5)
___ NO (0)
10. HOW OFTEN DO YOU HAVE
INDIGESTION, HEARTBURN OR AN
UPSET STOMACH?
___ NEVER OR VERY RARELY (0)
___ 1‐2 TIMES/WEEK (3)
___ 3 TIMES/WEEK (5)
___ 3+ TIMES/WEEK (10)
11. HOW OFTEN DO YOU GET A HEADACHE
AFTER EATING?
___ NEVER OR VERY RARELY (0)
___ 1‐2 TIMES/WEEK (3)
___ 3+ TIMES/WEEK (5)
TOTAL SCORE: ______
7. FUNGUS AND PARASITES
11. HAVE YOU EVER BEEN GIVEN GENERAL
ANESTHESIA?
___ YES (10)
___ NO (0)
12. HAVE YOU EVER TAKEN ANTIBIOTICS?
___ YES (10)
___ NO (0)
13. HAVE YOU BEEN OR ARE YOU BEING
TREATED FOR ANY CONDITION
REQUIRING THAT YOU TAKE MEDICAL
DRUGS?
___ YES (10)
___ NO (0)
14. IN GENERAL, ARE YOUR BOWEL
MOVEMENTS LOOSE, HARD OR FOUL
SMELLING?
___ YES (10)
___ NO (0)
15. WOULD YOU CONSIDER YOUR LIFE TO
BE:
___ STRESS FREE (0)
___ MILDLY STRESSFUL (5)
___ VERY STRESSFUL (10)
16. DO YOU CURRENTLY SUFFER FROM ANY
DIGESTIVE DISORDER OR FREQUENTLY
HAVE PAIN IN THE REGION ABOVE OR
BELOW THE NAVEL?
___ YES (10)
___ NO (0)
17. DO YOU HAVE MERCURY AMALGAM
FILLINGS IN YOUR MOUTH?
___ YES (10)
___ NO (0)
18. DO YOU HAVE TWO DIFFEERENT KINDS
OF METAL IN YOUR MOUTH; I.E., GOLD
AND SILVER OR MERCURY AMALGAM
AND GOLD OR SILVER?
___ YES (5)
___ NO (0)
19. DO YOU EXPERIENCE ITCHING IN THE
EARS, NOSE, OR RECTUM AREA?
___ YES (10)
___ NO (0)
20. DO YOU HAVE OR HAVE YOU HAD
DANDRUFF IN THE PAST YEAR?
___ YES (10)
___ NO (0)
21. DO YOU REGULARLY EAT OR DRINK
PRODUCTS CONTAINING SUGAR, WHITE
FLOUR, PROCESSED DAIRY PRODUCTS?
___ YES (5)
___ NO (0)
22. DO YOU CRAVE SUGAR, FRUIT OR MILK
IF YOU DON’T HAVE EITHER OF THESE
ITEMS FOR MORE THAN THREE DAY?
___ YES (10)
___ NO (0)
23. DO YOU FIND THAT REGARDLESS OF
HOW MUCH YOU EAT YOU GET
HUNGRY QUICKLY?
___ YES (5)
___ NO (0)
24. IN THE PAST YEAR, HAVE YOU
EXPERIENCED ATHLETE’S FOOT, JOCK
ITCH OR A FUNGAL INFECTION UNDER A
TOENAIL?
___ YES (20)
___ NO (0)
25. DO YOU EVER GET A REDDENING
AROUND YOUR MOUTH OR NOSE ARE
AFTER EATING OR DRINKING?
___ YES (5)
___ NO (0)
26. DO YOU EXPERIENCE MUSCLE OR JOINT
ACHES ON A REGULAR BASIS?
___ YES (5)
___ NO (0)
27. DO YOU EXPERIENCE MOOD SWINGS?
___ YES (10)
___ NO (0)
8. 28. DO YOU SNACK ON SWEETS OR DRINK
COFFEE, SODA POP OR SPORTS DRINKS
MOST DAYS TO YOUR ENERGY UP?
___ YES (10)
___ NO (0)
29. DO YOU SUFFER FROM ANY KIND OF
SKIN CONDITION?
___ YES (10)
___ NO (0)
30. HAVE YOU EVER HAD SEX OR CLOSE
PHYSICAL CONTACT WITH ANYONE
WHO YOU KNOW HAD A FUNGAL
INFECTION (INCLUDING ATHLETE’S
FOOT, JOCK ICTH, DANDRUFF) OR
PARASITE INFECTION?
___ YES (20)
___ NO (0)
TOTAL SCORE: _____
YOU ARE WHAT YOU
EAT
ZONE 1,2,AND 3
STRESS
ZONE 4
SLEEP/WAKE CYCLES
YOU ARE WHEN YOU
EAT
ZONE 3
DIGESTION ZONE 1,2,
AND 3
FUNGUS & PARASITES
ZONES 3 AND 4
TOTAL SCORE
HIGH PRIORITY
88
‐
60
‐
40
81
‐
60
‐
40
90
‐
70
‐
50
50
‐
35
‐
20
130
‐
90
‐
50
195
‐
120
‐
60
634
‐
MUST MAKE CHANGE
‐
260
MODERATE PRIORITY
_
30
_
20
_
30
_
20
_
40
_
30
_
15
_
10
_
40
_
30
_
50
_
40
_
CAN DO BETTER
_
150
LOW PRIORITY
_
15
_
_
10
_
_
15
_
_
5
_
_
15
_
_
20
_
_
KEEP IT UP!
_
SCORE 1
DATE:
SCORE 2
DATE:
NAME:
9. METABOLIC TYPING QUESTIONAIRE
1. I SLEEP BEST:
A. WHEN I EAT A SNACK HIGH IN
PROTEIN AND FAT 1‐2 HRS BEFORE
GOING TO SLEEP
B. WHEN I EAT A SNACK HIGHER IN
CARBS 3‐4 HRS BEFORE GOING TO
SLEEP
2. I SLEEP BEST IF:
A. MY DINNER IS COMPOSED OF
MAINLY MEAT WITH SOME
VEGETABLES OR OTHER CARBS
B. MY DINNER IS COMPOSED OF
MAINLY VEGETABLES OR OTHER
CARBS AND A COMPARATIVELY
SMALL SERVING OF MEAT
3. I SLEEP BEST AND WAKE UP FEELING
RESTED:
A. IF I DON’T EAT SWEET DESSERTS
LIKE CAKES, CANDY, OR COOKIES. IF
I EAT A RICH DESSERT THAT IS NOT
OVERLY SWEET, SUCH AS A HIGH
QUALITY FULL FAT ICE CREAM, I
TEND TO SLEEP OKAY
B. IF I OCCASIONALLY EAT A SWEET
DESERT BEFORE I GO TO BED
4. AFTER VIGOROUS EXERCISE, I FEEL BEST
WHEN I CONSUME:
A. FOODS OR DRINKS WITH HIGHER
PROTEIN AND / OR FAT CONTENT,
SUCH AS A HIGH‐PROTEIN SHAKE
B. FOOD OR DRINKS HIGHER IN CARBS
(SWEETER), SUCH AS GATORADE
5. I DO BEST‐MAINTAIN MENTEL CLARITY
AND A SENSE OF WELL‐BEING FOR UP
TO 4 HRS AFTER A MEAL‐ WHEN I EAT:
A. A MEAT‐BASED MEAL CONTAINING
HEAVIER MEATS SUCH AS CHICKEN
LEGS, ROAST BEEF, AND SALMON,
WITH A SMALL PORTION OF CARBS
B. A CARB‐BASED MEAL CONTAINING
VEGETABLES, BREAD OR RICE AND
A SMALL PORTION OF A LIGHTER
MEAT SUCH AS CHICKEN BREAST
OR WHITE FISH
6. IF I AM TIRED AND CONSUME SUGAR
OR SWEET FOODS SUCH AS DONUTS,
CANDY OR SWEETENED DRINKS
WITHOUT SIGNIFICANT AMOUNTS OF
PROTEIN OR FAT:
A. I GET A RUSH OF ENERGY, BUT
THEN I AM LIKELY TO CRASH AND
FEEL SLUGGISH
B. I FEEL BETTER AND MY ENERGY
LEVELS ARE RESTORED UNTIL MY
NEXT MEAL
7. WHICH STATEMENT BEST DESCRIBES
YOUR DEPOSITION TOWARD FOOD IN
GENERAL:
A. I LOVE FOOD AND LIVE TO EAT!
B. I DO NOT FUSS OVER FOOD AND I
EAT TO LIVE.
8. I OFTEN:
A. ADD SALT TO MY FOODS
B. FIND THAT FOODS ARE TOO SALTY
FOR MY LIKING
9. INSTINCTUALLY, I PREFER TO EAT:
A. DARK MEAT, SUCH AS CHICKEN OR
TURKEY LEGS AND THIGHS OVER
THE WHITE BREAST MEAT.
B. LIGHT MEAT SUCH AS THE CHICKEN
OR TURKEY BREAST OVER THE DARK
LEG AND THIGH MEAT
10. 10. WHICH LIST OF FISH MOST APPEALS TO
YOU?
A. ANCHOVY, CAVIAR, HERRING,
MUSSELS, SARDINES, ABALONE,
CLAMS, CRAB, CRAYFISH, LOBSTER,
MACKERAL, OCTOPUS, OYSTER,
SALMON, SCALLOPS, SHRIMP,
SNAIL, SQUID, DARK TUNA
B. WHITE FISH , CATFISH, COD,
FLOUNDER, HADDOCK, PERCH
SCROD, SOLE, TROUT, WHITE TUNA,
TURBOT
11. WHEN EATING DAIRY PRODUCTS, I FEEL
BEST AFTER EATING:
A. RICHER, FULL FAT YOGURTS AND
CHEESES OR DESSERTS
B. LIGHTER, LOW FAT YOGURT AND
CHEESES OR DESSERTS
12. WITH REGARD TO SNACKING:
A. I TEND TO DO BETTER WHEN I
SNACK BETWEEN MEALS OR EAT
MORE SMALLER MEALS
THROUGHOUT THE DAY
B. I TEND TO LAST BETWEEN MEALS
WITHOUT SNACKING
13. WHICH DESCRIBES THE BEST WAY YOU
INSTINCTUALLY PREFER TO START YOUR
DAY IN ORDER TO FEEL YOUR BEST AND
TO HAVE THE MOST ENERGY?
A. A LARGE BREAKFAST THAT
INCLUDES PROTEIN AND FAT, SUCH
AS EGGS WITH SAUSAGE OR
BACON.
B. A LIGHT BREAKFAST SUCH AS
CEREAL, FRUIT, YOGURT, BREADS
AND POSSIBLY SOME EGGS.
14. WHICH CHARACTERISTICS BEST
DECRIBE YOU:
A. IN GENERAL, I DIGEST FOOD WELL,
HAVE AN APPETITE FOR PROTEINS,
FEEL GOOD WHEN EATING FATS OR
FATTY FOODS, AM MORE
MUSCULAR OR INCLINED TO GAIN
MUSCLE OR STRENGTH EASILY.
B. I AM MORE LITHE OF BUILD,
PREFER LIGHT MEALS AND LOWER
FAT FOODS, AM MORE INCLINED
TOWARD ENDURANCE ATHLETICS.
TOTAL “A” ANSWERS:_______
TOTAL “B” ANSWERS:_______
TO DETERMINE YOUR METABOLIC TYPE:
IF YOUR NUMBER OF A ANSWERS IS THREE OR
MORE THAN B ANSWERS, YOU ARE A PROTEIN
TYPE.
IF YOUR NUMBER OF A ANSWERS ARE TIED OR
WITHIN TWO OF EACH OTHER, YOU ARE A
MIXED TYPE.
IF YOUR NUMBER OF B ANSWERS IS THREE OR
MORE THAN A ANSWERS, YOU ARE A CARB
TYPE.
CITED FROM HOW TO EAT, MOVE, AND BE
HEALTHY! BY PAUL CHEK