Please read all instructions in bold, I have provided you with two outline, one is for the meal plan, the other is for the chapters outline. Please use them as a template on how the breakfast and chapter outline should be done thank you. No long Paragraphs.
First, please do the outline for chapters 18,19, follow the example outline that is located in the attach file on how the two chapters outline should be. Also, please do a full day meal plan ,it is three separate meals: one breakfast, one lunch, one dinner. They should be three totally different meals. Make sure to include all Macro and Micro Nutrients, including each of their amounts, meal-timing, meal-spacing from the meal before and after, total calories and one or two words about the meal prep (ie. if cereal, cold or hot; if it’s chicken, was it fried, baked, etc.). There is also a meal plan outline that is attached in the files that you can follow.
Please read all instructions in bold, I have provided you with two outline, one is for the meal plan, the other is for the chapters outline. Please use them as a template on how the breakfast and chap
Quest # 1 Nutrition Info Outline—all put in own words, nothing copied from a book Major Nutrients Basic Definitions: Nutrients—consumables that perform a function in the human body Calories—units of measurement of energy Macro-Caloric Nutrients (Large with Calories) Proteins (4 calories/gram)–Made up of amino acids (AA’s); there are 20 amino acids; 9 are Essential Amino Acids (EAA’s); 11 are Endogenously created (they are made from ingredients in the body) Complete Proteins—have all 9EAA’s (or all 20 AA’s) Sources of Complete Proteins Enzymes that break Proteins down to AA’s Meat pepsin—breaks long chains into short Eggs trypsin—breaks short chains into AA’s Dairy Incomplete Proteins—DO NOT have all 9 EAA’s Complementary Proteins–2+ Incomplete Proteins that together have all 9 EAA’s, creating a Complete Protein Carbohydrates (4 calories/gram)—the preferred fuel of the body Simple Carbs Monosaccharides Glucose Fructose Galactose Disaccharides Enzyme that breaks it down Maltose = glucose + glucose Maltase Sucrose = glucose + fructose Sucrase Lactose = glucose + galactose Lactase Complex Carbs Fiber (2 calories/gram) Soluble Insoluble Polysaccharides (Starch, etc.) Fats (Lipids)(9 calories/gram)—heat, & cushioning Saturated Unsaturated Mono-Unsaturated Fatty Acids (MUFA’s) Poly-Unsaturated Fatty Acids (PUFA’s) Omega 3’s Omega 6’s Other (for our purposes) Triglycerides Cholesterol HDL’s (High Density Lipoproteins)—‘good cholesterol’ LDL’s (Low Density Lipoproteins)—‘bad cholesterol’ Trans Fats (Hydrogenated Fats)—result of high heat applied to PUFA’s & used to extend shelf life of foods. Macro-Non-Caloric Nutrient (Large, No Calories) Water Micro-Non-Caloric Nutrients (Small, No Calories) Vitamins Fat Soluble Vitamin D—helps uptake calcium Vitamin E—potent antioxidant Vitamin K—helps in blood clotting Vitamin A– Water Soluble Vitamins B1, B2, B3, B6, B12—various energy uptake and production functions Vitamin C—antioxidant and bone health Biotin– Choline Folate Pantothenic acid Minerals Metals Na, Mg, K, Ca Non-Metals F, P, Cl, Se, I Transition Metals Cr, Mn, Fe, Cu, Zn, Mo PhytoChemicals Just remember anticancer for now. We’ll go into details later. They give fruits and vegetables their color.