Nutrition ESSAY questions

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3a)?What were the total calories or kilocalories (kcal - the variation of the term we will use) from each of the energy energy yielding nutrients, separately?

3b) What was the total kcal for his meal (sum total from the different energy-yielding nutrients)?

3c) What?was the % of the total energy (kcal) that came from CHO?[Make sure you show each step your calculation as to how you came to your answer, and label your figures.]

3d)?What % of the energy from his meal came from protein? [Make sure you show your calculation as to how you came to your answer, and label your figures.]

3e?What % of the energy from his meal came from fat)? [Make sure you show your calculation as to how you came to your answer, and label your figures.]

3f) Looking at Bradford's distribution of % of kcal from each of the energy-yielding nutrients, how does his % distribution compare for each with 2010 Dietary Guidelines (with respect to healthy ranges) for a 25 year-old adult male?

Be very specific for each of the energy-yielding nutrients. What changes, if any, would you recommend for Bradford to eat healthier—more compliant with the current guidelines.

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Note: for these answers, break your responses up into sub answers 3a - 3f, just as they are presented. Be as specific as possible. It may be appropriate to provide citations from the textbook (and a reference for it) consistent with how you would do for an assignment, in APA style. You are encouraged to avoid gross generalizations as well as expressing an exaggerated level of certainty from the evidence relating dietary risk factors to disease outcome.

2. In your own words, describe the three differentpathwaysto of nutrientabsorptionin the digestive tract. Please be specific and carefully read the question.

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Note: for this answer, be as specific as possible. It may be appropriate to provide a citation from the textbook (and a reference for it) consistent with how you would do for an assignment, in APA style.

3. 4a) What are the nutritional roles of each — Omega-6 and Omega 3 fatty acids in the diet?

4b) What essential nutrient(s), if any, is/are provided by these two families of fatty acids and what are their relevant biological/nutritional function(s)?

4c) Describe, in detail, the difference between Omega-6 and Omega 3 fatty acids in terms of chemical structure and function (there should be a different paragraph for each). Includes several good food sources for each of the two fatty acids.

4d) How has the food processing industry reportedly affected the ratio of Omega-6 to Omega-3 fatty acids in the American diet in recent times? What meaning, if any, of these changes in relative intakes have on health outcomes (e.g., cardiovascular disease risk),based on available evidence?

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Note: for these answers, break your responses up into sub answers 4a - 4d, just as they are presented.Label your answers 4a-4das well. Be as specific as possible. It may be appropriate to provide citations from the textbook (and a reference for it) consistent with how you would do for an assignment, in APA style. You are encouraged to avoid gross generalizations as well as expressing an exaggerated level of certainty from the evidence relating dietary risk factors to disease outcome.