umuc bio160 week 2 discussion

11 Jun umuc bio160 week 2 discussion

Question
Week 2 discussion

Topic 1 – CALORIES

CALORIES: The goal of the exercise is to become familiar with online reference sites for the homework exercises this week and for future use.

In order to survive, you need to ingest enough NATURAL (NOT PROCESSED) calories per day to maintain your BMI. If you ingest more calories than you use, you will gain weight, and most of that weight will be increased fat deposits in adipose tissue, especially in the abdomen. Ingestion of processed foods (white flour, white rice, sugar, oils, fats) are unnatural and are stored easily as fat. Natural foods (whole grains, nuts, honey, brown rice, lean meat, fish) are natural and more easily processed into proteins needed by cells for metabolic function. So.. the types of calories ingested is also critical. If you are eating the correct number of calories to maintain your weight, but they are the wrong types of calories, you will still gain unnecessary weight!

In order to survive, we need to take in a minimum number of calories each day. If the caloric intake is lower, we will lose weight, and if it is higher we will gain weight. Go to the web site by clicking on the link below, or any other good site, and determine what your average daily caloric intake should be. We do not need to know your vital statistics…only the average calorie intake required daily.

http://www.freedieting.com/tools/calorie_calculator.htm

www.calculator-net/BMI-calculator.html

Once you have the calorie and BMI information, select your favorite food item to determine how many calories it contains, by either navigating in the site to find “CALORIES IN FOOD” , or by clicking on the link below. Explore the site and then select ONE major favorite food item which you are likely to eat often. Determine how many calories it is estimated to contain. Find a healthier alternative to your favorite food. Please make sure the comparison is logical and within the same food grouping. In some cases it is important to indicate how the food is prepared for an appropriate comparison.

http://www.freedieting.com/tools/calories_in_food.htm

Select “Start a New Thread” and paste the key words below into your response.

Since BMI can be a sensitive issue, you will be reporting it only in your homework. If you have trouble accessing the site to determine your BMI, please try another online site.

DAILY CALORIC INTAKE CALCULATOR

MAINTENANCE CALORIES:

FAT LOSS CALORIES:

EXTREME FAT LOSS CALORIES:

CALORIES IN FOOD

FAVORITE FOOD:

CALORIES:

HEALTHY ALTERNATIVE:

CALORIES:

If you edit an original post to upgrade, correct or alter an answer, the system does not send up a flag to let your instructor know that a change has been made, so please leave a short reply message to make the instructor aware that a change has been made. Many thanks!

TOPIC 2

In order to have healthy gums and teeth, besides brushing daily to remove bacteria, we must have good nutrition. Most of use know that we need to eat about three nutritous meals a day, and drink plenty of plain water. But what we need to know here is what happens if we do not do this?

For one day, record every beverage you (or a willing volunteer) drink(s). Record the type, amount of each beverage in cups and the estimated pH of each. Determine the average pH of all your drinks for a day. What do you conclude and what you might recommend changing in terms of fluid consumption?

BEVERAGES FOR ONE DAY: Copy and paste the key words. The table will expand as you write in the cells.

Beverage Amount in cups pH

MATHEMATICAL EVALUATION:

CONCLUSION:

RECOMMENDATION:

If you need more information about the pH of fluid, check out this web site:

Drinks that affect tooth enamel

TOPIC 3 YOU ARE WHAT YOU EAT

YOU ARE WHAT YOU EAT~ The object of this conference is to become aware of nutrition labels.

Please note that “diet” foods, while low in fats, often are high in salts … to compensate for the flavors lost when tasty mineral-rich fats are removed. So look carefully at sodium and sodium chloride content.

The other deception often practiced is a label that says “no cholesterol”. The cholesterol may not be present in the food, but as soon as you eat it, your body may convert the lipids (fats) present to cholesterol. Cholesterol is not all bad, it is essential for the production of natural steroid hormones (testosterone, estrogen, progesterone and corticosteroids).

The third tactic used by companies to promote products is the “no sugar” claim. Legally, sugar is a disaccharide of glucose plus fructose…. but there are many other saccharides, such as glucose, fructose, galactose, maltose, lactose, galactose, starch and glycogen that can be used. In some products natural saccharides have been replaced with artificial sweeteners and preservatives, many of which are bioaccumulative and carcinogenic over time.

BUYER BEWARE!

In this conference topic, select any packaged food in your cupboard. Post that food in the subject line so others can immediately see what has been chosen. If another student has already selected this food, then select another food. Read the NUTRITION FACTS and record the data PER SERVING of the portion of the daily nutrient value each serving represents in the chart below and then select a healthier alternative in a similar food group. If you do not have this “healthier” alternative in your cupboard already, please go online to find a suitable food.

FOOD PRODUCT:

Calories

Total fat

Sodium

Total Carbohydrate

Protein

Vitamin A

Vitamin B (niacin,B6, thiamine…)

Vitamin C

Minerals (Fe, Mg, Mn, P, K, Ca…?)

HEALTHIER ALTERNATIVE FOOD:

WHAT MAKES THIS A HEALTHIER ALTERNATIVE FOOD?

Calories

Total fat

Sodium

Total carbohydrate

Protein

Vitamin A

Vitamin B (niacin,B6, thiamine…)

Vitamin C

Minerals (Fe, Mg, Mn, P, K, Ca…?)

WHAT MAKES THIS A HEALTHIER ALTERNATIVE FOOD?

To find out more about reading nutrition labels, check this link:

Nutrition Label Interpretations

TOPIC 4 EXERCISE & METABOLISM

EXERCISE & METABOLISM: Survival goes beyond nutrition to exercise and behavior patterns. Many patterns of behavior are general diurnal/nocturnal (day/night) habits that keep our digestive system on track. In a less obvious way we also have weekly, monthly and seasonal patterns of work and play all of which contribute to our well being.

In this conference, please describe one daily, monthly and then annual /seasonal food, exercise, activity or behavior. Describe how it contributes to your personal survival, with emphasis on the digestive system. (Please do not be extremely personal here! Remember that this conference is open for all to read.) Thanks!

DAILY (DIURNAL / NOCTURNAL) ACTIVITY:

WHY?

WEEKLY OR MONTHLY ACTIVITY:

WHY?

ANNUAL OR SEASONAL ACTIVITY:

WHY?

TOPIC 5 DIGESTIVE DISORDERS

DIGESTIVE DISORDERS: Select from the list provided, or go to the Digestive diseases link (Click on the Blue underlined words to the left) and select a disease or disorder that you are interested in…that has not already been selected. Post your disease name in the title of your posting and briefly tell your fellow students what the disease is and how it can possibly be avoided or controlled. (The power points for week two cover many digestive issues.) In descriptions of medical problems, one usually begins with WHERE the problem is in the body, then WHAT the problem is, WHEN someone usually develops this problem, the WHY a person may be more susceptible than others and then HOW the problem may be resolved, cured, or controlled. Do not copy and paste. Use your own words, and be as brief as possible.

IDDM (insulin dependent / type 1)

NIDDM (non-insulin dependent / type 2)

Gestational diabetes mellitus

obesity

morbid obesity

anorexia nervosa

bulimia

acid reflux

constipation

diarrhea

irritable bowel syndrome

hepatitis

cystitis

pancreatitis

diverticulitis

appendicitis

gastroenteritis

liver cancer

colon cancer

gastric cancer

pancreatic cancer

peptic ulcers

duodenal ulcers

Helicobacter pylori ulcers

heart burn (GERD)

Celiac disease

Crohn’s disease

hemorrhoids

lactose intolerance

glutin intolerance

botulism