What kind of chemistry do you take for nutrition?
It depends on the program. The first one I could actually find the curriculum for online was San Diego State University's BS in Foods and Nutrition, which requires 10 total chemistry credits in three courses: Introduction to General Chemistry (4 credits), Elementary Organic Chemistry (3 credits), and Introduction to Biochemistry (3 credits). These are all lower division chemistry classes (i.e. they're intended for freshmen or sophomores), so should be pretty easy, at least comparatively speaking.
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Quite a lot: differentiation, integration, eigenfunctions and eigenvalues, error analysis, use of simple mathematical equations, such as moles=mass/molar mass, and more complex equations such as the Guggenheim equation, algebra, vectors, matrices... the list goes on. Essentially if you have done A… level maths it contains all of that and a little extra if you do chemistry at degree level. For chemistry at a level standard (17-18 years) it is basic mathematics using equations and plugging in numbers. It really depends on what level of chemistry you're undertaking. At high school you're probably not going to need more than basic arithmetic and algebra and maybe error calculations. However, if you go further with chemistry there is more complex maths, such as calculus. the 'amount' of maths in chemistry is also different in different fields of chemistry. organic chemistry had 'lesser' maths, while physical chemistry had 'more' maths. ( Full Answer )
Answer . All kinds of chemistry go into making explosives and explosions, including organic chemistry, inorganic chemistry, electrochemistry, nuclear chemistry, analytical chemistry... really all kinds! Almost all explosives are made by some type of chemistry!
Aside from water, most beverages have no nutritional value. Fruit juices made from concentrate have had their original nutrients processed out of them and are nothing more than flavored sugar water. Added vitamin and minerals for the most part are not absorbed by the body. Juices that are 100% fruit… juice (no added High Fructose Corn Syrup) would have the nutrition listed on their packaging. and yet no body knows.... ( Full Answer )
There can be any number of processes going on. It depends on the process of canning used. Pickling, jamming, jellying, relishing, simple preserves, these are all canning processes. The chemistry of some is quite simple, while that of others is more complex.
Children may want to eat spinach to be strong like Popeye, but adults might be surprised to learn that eating it also helps to protect them against chronic inflammation, free-radical damage, cardiovascular problems, bone problems, and cancer. Spinach is an excellent source of vitamin K, magnesium, m…anganese, and calcium for strong bones; folate, potassium, and vitamin B6 for a healthy heart; iron and riboflavin for energy; and carotenoids, vitamin C, and vitamin E to fight free radicals. It is a very good source of fiber to support digestion; protein to build muscle; phosphorus and thiamine for energy; and copper, zinc, and vitamin E to fight free radicals. In addition, it is a good source of omega-3 fatty acids to fight inflammation, and niacin and selenium for a healthy heart. Spinach is a star in terms of its phytochemical content. Spinach contains more than a dozen different flavonoid and carotenoid compounds that function as anti-inflammatory and anti-cancer agents. Spinach extracts have slowed down cell division in human stomach cancer cells and reduced skin cancers in animals. A study of adult women living in New England in the late 1980s also showed that spinach intake was inversely related to incidence of breast cancer. Excessive inflammation is a risk factor for cancer, which is why many anti-inflammatory nutrients also have anti-cancer properties. Spinach reduces inflammation. In your digestive tract, reduced inflammation is associated not only with the flavonoids found in spinach, but also with its carotenoids, including neoxanthin and violaxanthin, two unique anti-inflammatory carotenoids that are found in plentiful amounts in the leaves of spinach. Spinach shows evidence of significant protection against the occurrence of aggressive prostate cancer. Most of the flavonoid and carotenoid nutrients found in spinach that provide anti-inflammatory benefits provide antioxidant benefits as well. Spinach is an excellent source of other antioxidant nutrients, including vitamin C, vitamin E, beta-carotene, and manganese. It's also a very good source of the antioxidant zinc and a good source of the antioxidant selenium. As a result, spinach helps lower your risk of many problems related to oxidative stress. Your blood vessels, for example, are especially susceptible to damage from oxidative stress, and eating spinach reduces your risk of several blood vessel-related problems, including atherosclerosis and high blood pressure. The blood pressure benefits of spinach may be related not only to its antioxidants, but also to some of its special peptides. Peptides are small pieces of protein, several peptides in spinach can help lower blood pressure by inhibiting an enzyme that raises it. Two of the carotenoids that are especially plentiful in spinach, lutein and zeaxanthin, are primary antioxidants in several regions of your eyes, including your retinas and maculas. Your blood levels of lutein can be increased by eating normal amounts of spinach. Spinach may also help prevent eye problems, including age-related macular degeneration. The vitamin K in spinach (almost 200% of the Daily Value in one cup of fresh raw spinach leaves; over 1110% in one cup cooked) is important for maintaining your bone health. Spinach is also an excellent source of other bone-supportive nutrients including calcium and magnesium. Spinach is among a small number of foods that contain measurable amounts of oxalic acid, a naturally occurring substances found in plants and animals. When oxalic acid becomes too concentrated in body fluids, it can crystallize and cause health problems, including kidney and gall stones. However, oxalic acid is also a powerful antioxidant that is produced in your body, and is believed to be successful in fighting several kinds of tumor cells. People with existing and untreated kidney or gallbladder problems may want to avoid eating large amounts of raw spinach, but for most people, it isn't a problem. Iron absorption is not significantly affected by the oxalic acid in spinach, but oxalic acid may interfere with our absorption of calcium. At a minimum, you should expect to absorb a minimum of about 10% of the calcium from the spinach that you eat. For example, in one cup of boiled spinach containing about 285 milligrams, you can expect to absorb about 25-30 milligrams. For adults, the Adequate Intake (AI) level for calcium falls between 1,000 and 1,200 milligrams. This recommended amount assumes an absorption rate of about 30%. In other words, you need about 300-360 milligrams of absorbable calcium each day. A cup of spinach can provide you with about 10% of the recommended calcium intake for about 40 calories. Spinach contains moderate amounts of other naturally occurring substances called purines, which are commonly found in plants and animals. Purines are metabolized into uric acid, which is an antioxidant that helps prevent damage to your blood vessel linings. When uric acid accumulates, uric acid crystals can become deposited in your tendons, joints, kidneys, and other organs if you have a condition known as gout. People with gout and certain other health problems may want to limit or avoid intake of purine-containing foods such as spinach. ( Full Answer )
To do medicine...... No you don't have to have taken chemistry but the majority of medical schools consider it as compulsory. UCL (University College London) I think doesn't require chemistry and there are some other universities where it is not compulsory but in the majority of universities it is…. ( Full Answer )
There are basically four kinds of nutritionists and dieticians, each of these sectors have their own set of employment opportunities.. Clinical dietitians offer nutritional services to the patients in hospitals or nursing care institutes. They analyze the patients need for nutrition and then advic…e a diet pattern. They often assist doctors or health professionals on various nutrition researches. They also look after overweight patients and diabetic patients.. Community dietitians work to promote health and reduce the spread of diseases. They are usually employed in public health clinics, home health clinics, home health agencies and health maintenance organizations. They guide individuals and families on grocery shopping and food preparation of the elderly people.. Management dietitian's look after reports and research work related to meal planning. They also facilitate in preparing health care facilities, and cafeterias of companies, prisons and schools. They finalize the budget required for food and equipment purchase. They also suggest necessary measures to maintain sanitary and clean environment.. Consultant dietitians are more into private practice. They toil on contract basis for their clients. Nutrition screening and diet advices are their basic work elements. They often work on wellness programs and sport teams. Consultant dieticians are often hired under contract with health care facilities.. By May 2004, in the US, the average salary of nutritionists and dieticians was $44,050. And it is expected to grow more due to constant rise in diseases and unhealthy environment condition.. For you to be employed in any of the nutrition and holistic organization you need to at least have a bachelors degree. There are many universities offering online nutrition degrees. On Campus degree options are also available, but that means you running to university and attending long hour's class along with other university issues. Comparatively, these online nutrition degrees are much effective, they do not only save your precious time, but your educational cost and expenditure also becomes half, moreover since most of them accredited you stand a chance of being employed the same way as some on campus graduates. ( Full Answer )
If a person is going full time, it should take only four years. If a person is becoming a registered dietitian, add an internship onto the length of time and passing an exam.
\nPears are very high in fiber, giving the feeling of fullness and therefore, lending themselves to weight loss efforts.
Nutrition is defined as the process of intake of nutrients and its utilization by an organism for various metabolic activities. Without chemistry, we cannot understand the concept of nutrients because nutrients are of two types i.e. organic (like - CO 2 & H 2 O) and inorganic (Carbbohydrates,pr…oteins,fats). ( Full Answer )
Without an understanding of biochemistry, it would be difficult to understand the dynamics of nutrition inside the human body.
Using chemistry we can evaluate the nutrition content of our food as well as its energy content; and protect us from harmful bacteria.
It took me 4 years to complete my PhD, but I was lucky. I really had no hang-ups in my research. There were people in my program who had been there 6 years with no results. Receiving the doctorate is dependent upon how hard you want to work for it and unfortunately, in some cases, pure luck with ex…perimental success. ( Full Answer )
I took AP chemistry in high school and I am a chemical engineering major and that little head start I had over everyone else really helped my GPA. I say take it, especially if you plan on taking chemistry in college.
I was recently asked this great question: Is there a nutritional difference in foods when they are in season vs. out of season? The short answer is yes --- foods are more nutritional when in season . More foods need to be tested until we have exact details on which foods differ in what kind of nutr…ients and to what extent. However, I believe that in this case the details do not matter that much. The important question is: "Should I eat seasonally because of this?" Let's look at some things that we do know and figure out the answer to this question. Looking at the facts The nutritional difference between seasonal and non-seasonal produce is due to two factors, both of which we will now examine in detail. 1. Out of season food is often not local Eating in season means eating what is in season around you ---it is always "summer" somewhere! Therefore eating seasonally generally means eating (more) locally. Produce starts to lose nutrients and flavor as soon as it is harvested, so when food has to travel hundreds of miles before arriving at the supermarket, a lot of nutrients and flavor are lost. Furthermore, since manufacturers want the food to look fresh and ripe when it hits the shelves, produce is often harvested too early and then later sprayed with plant hormones to speed up ripening. Since the ripening occurs so quickly and often in some crowded box, the plant cannot accumulate as many nutrients and as much flavor as it would if it slowly ripened on its own. This explains why a strawberry can have a beautiful deep red color but taste like nothing. Weather differences can affect nutrients directly Plants create phytonutrients in order to protect themselves from damaging UV-rays (sun), pests, and pollution. Since our own biochemistry is not all that different from a plant's, many phytonutrients can protect us as well. In many cases, radiation from sunlight acts as the trigger that puts the biochemical processes in motion which ultimately create these phytonutrients, similar to when your skin produces more melanin (brown pigment) in response to sunlight in order to protect itself. Chilling is another possible environmental trigger thatpositively affects phytonutrient content in plants. Since the amount of sunlight (and other possible triggers) is tightly linked to different seasons, phytonutrient content is too. A lot of phytonutrients are responsible for the color and flavor of a food, so it follows that they get compromised as well. If taste is affected, nutrition most likely is too Even without any direct evidence, we could have arrived at a similar conclusion. You only have to compare the flavor of a fresh vs. seasonal tomato and you know they are different. As stated above, both flavor and nutritional content comes down to a plant's biochemistry. Biological systems are so complex and interconnected that when a chemical difference causes a change in flavor, it likely also changes the nutritional value. The benefits of eating more seasonally There are definitely many benefits to eating more seasonally beyond nutritional differences. First of all, produce is often cheaper when in season. Also, there is absolutely no doubt that seasonal and fresh food tastes much better than what you usually find in supermarkets out of season. This can definitely help some people to eat more produce. A friend of mine converted from a complete tomato hater to a tomato lover when he tried a ripe fresh tomato for the first time. Focusing on the food that is available during each season also helps you to eat a wider variety of foods. Every food has its very own nutrient composition (different phytonutrients) and eating different types of foods helps you reap a wide variety of health benefits. A lot of people have their standard fruits and vegetables that they consume all year round. While this is certainly good, eating different types of vegetables and fruits is almost as important as eating them in the first place. Impact of Cultivar, Harvesting Time, and Seasonal Variation on the Content of Biophenols in Olive Mill Waste Olive mill waste (OMW) contains substantial amounts of valuable antioxidant biophenols that can be recovered for possible applications in food, pharmaceutical, and cosmetic industries. However, the impact of cultivar, harvesting time, and seasonal variation on the phenolic composition of OMW has not yet been assessed. Total phenols, antioxidant activity, and phenol profiles of OMW extracts from five different Australian-grown cultivars (Barnea, Correggiola, Manzanillo, Mission, and Paragon) were studied at four different harvesting times in the 2004 season. The impact of seasonal variation was assessed by comparing total phenol content, antioxidant activity, and phenol profile of two cultivars (Correggiola and Mission) harvested in the 2004 and 2005 seasons. The phenol content and antioxidant activity at different harvesting times were mainly a function of the olive cultivar. Harvesting time had a quantitative effect rather than a qualitative effect on the phenol profile. Intercultivar and harvesting time variation accounted for a 2â5-fold change in the total phenol and antioxidant capacity, while levels of individual biophenols experienced up to 50-fold change. The phenol content and antioxidant capacity of OMW significantly changed between seasons with different variation patterns for different cultivars. EVANGEL FARAZ EMMANUEL BASHIR of class 8-A ST.Patricks high school CAMBRIDGE section ( Full Answer )
Usually junk food is refined and alot of the nutrients are stripped from those foods.Those foods should be eaten as treats or in moderation as they tend to lack the types or natural nutrients the body benefits from.Such as Vegetables,protein,wholegrains and fruits at the same time fruits should be y…our natural source of sugar they should also be eaten in moderation. ( Full Answer )
If you mean how long do it take to be a chemistry teacher, I would say it takes 4 years of college.
There are various types of nutritionist and dietitians with many different areas of practice. Some of the titles under dietitian and nutritionist are as follows. . Sports Nutritionist . Registered Dietitian . Licensed Nutritionist . Bariatric Nutritionist . Cancer Nutritionist . Clinical …Dietitian & Nutritionist . Community Nutritionist . Childrens Nutritionist . Culinary Arts / Nutrition . Family Nutritionist . Holistic Nutritionist / Homoeopathist . Naturopathic Nutritionist . Nutrition Consultant . Nutrition Counselor . Nutrition Coach . Personal Trainer / Fitness Nutritionist . Prenatal Nutritionist . Nutritionist or Dietitian Assistant . The most common areas of practice within the nutrition field are as follows: . Private Practice . Hospitals . Outpatient clinics . Community clinics . Long and short-term care facilities . Community support agencies . Research institutes . Retail nutrition and wellness centers . Private communities . Educational institutions . Hospitality including hotels and resorts . Consulting companies and agencies . Government agencies ( Full Answer )
Typically, the masters will take two to three years to complete depending on the course load carried per semester. Typically, the masters will take two to three years to complete depending on the course load carried per semester. Typically, the masters will take two to three years to complete depe…nding on the course load carried per semester. Typically, the masters will take two to three years to complete depending on the course load carried per semester. Typically, the masters will take two to three years to complete depending on the course load carried per semester. Typically, the masters will take two to three years to complete depending on the course load carried per semester. ( Full Answer )
You will have to make it through medical school to be a gynecologist. Any advanced training you can get early on is going to be an advantage. That is because you will have been exposed to advanced concepts and will know how to learn similar subjects.
Foods are more nutritional when the season of harvest is seasonallycorrect. When a food is purchased out of season it loses flavor,and is most likely not a local food.
There is a phrase coined by some scientific conference that states something along the lines of... life is the expression of purines and pyrimidines. I suppose that means at the formation of nucleic acids, as far as we know. Most likely ribonucleic acids, to be more specific.
you can eat alot of peanut butter if you do not eat meat.or you can eat eggs or alot of breads.theses are alot of good foods to eat if you are a vegatarion:)
Because chemistry is the science of life. If you don't know chemistry how are you going to be able to do your job? Knowing how chemicals and substances react with each other and within the body is only going to benefit you, as well as keep the person alive you are putting under.
There is a significant contribution of chemistry to other sciencenutrition and psychology. Chemistry will explain the variousreactions and chemical ingredients that are used in any form ofscience.
you mostly take chemistry in your 10th and 11th grade year but for me am taking chemistry in my 8th grade year so i would say 8, 9, 10, and 11th -Abdullahi Artan
There are numerous diseases related to nutrition. Vitamin deficiency are some of the common one. B and C vitamins are water soluble and are not stored in you body for long periods of time. Vitamins act as a catalysts to allow our bodies to absorb and utilize the food that we eat. Scurvy is a vitamin… C (ascorbic acid) deficiency. Beri beri is a vitamin B-1 (thiamine) deficiency. Pernicious anemia is a vitamin B-12 deficiency(cyanocabalamin) etc. ( Full Answer )
Depends on where you live and what school district you are in/private school. In Canada and the United States, Chemistry is an option beyond the standard High School Science course that most schools require in grades 9 and 10.
"Chemistry" is a hard word to define. Some chemistry textbook covers show pictures of bubbling flasks, suggesting that chemistry can be defined as "the study of how we can make things behave if we mess with it in the laboratory." Other chemistry books have pictures of huge molecules on the cover, su…ggesting that chemistry is defined as "the study of how we can cram atoms together to make big complicated structures." I've even seen a textbook cover that featured a multicolored squiggle. I have no idea what that says about the study of chemistry. It seems to me that if we put these two definitions of chemistry together, we get a reasonable idea of what the subject actually entails. Chemistry can be defined as using our knowledge of how matter is put together and how it interacts with other matter to solve confusing problems. ( Full Answer )
Check the answers to 'what are all the kinds of horse feed' or 'why should you feed your horse grain'.
Medications are manufactured via chemical processes and compounding. Without chemistry, there would be no medication. As for nutrition, an understanding of nutrition in the body requires an understanding of biochemistry. While the above response is technically correct, the answer is far from compl…ete. The basis of medicine as a science IS chemistry. EVERY function in the human body is the result of a chemical reaction. Every movement, every decision, every beat of your heart, every experience of pain or pleasure. Whether you stop bleeding when you cut your finger, or whether you are able to make energy from the food you eat. Whether or not you are chronically depressed, or if you have high blood pressure. Whether you will go into labor at the right time, or three months early, or whether you get pregnant at all. Whether you have an allergic response to a food. Whether waste products stay in your bloodstream, or are eliminated from your body. All chemistry. Your body is made up entirely of chemicals in an almost infinite number of compounds, and there are more chemicals at work ensuring that everything functions properly. When it doesn't, there's an underlying chemically-based reason, and scientists have worked for years developing medications from chemicals to correct these malfunctions. Those who state that they avoid chemicals, and take only natural remedies, are misinformed. Many pharmaceutical medications contain ingredients from plants and herbs because, like everything else on earth, they are made from, and produce, chemicals. ( Full Answer )
Chemicals are where Nutrition comes from. Using chemistry we can evaluate the nutrition content of our food as well as its energy content; and use this information to protect us from harmful bacteria.
Gravy is an emulsification (A sloution of two chemicals that normally would not dissolve) between fat from the meat and broth. Flour is the emulsifying agent.
What kinds of engineering can you do without taking biology and chemistry taking only physics and math?
architectural automotive civil computer electrical manufactoring mechanical software structural these are the engineering majors that require the least amount of biology and chemistry.
A pharmacist is a scientist that is heavily involved with chemistry. A materials scientist would also be involved with chemistry. Oil Refinery chemists and water scientists all use chemistry.
All the foods are chemical products an it is very important to knowthe chemical composition and the chemical properties, reactions ofthese foods.
It's recommended that you have finished growing,but all nutrition is different ,16-17 is probably ideal,but earlier is effectively harmless.
What are the contributions of chemistry to other sciences like medicines nursing nutrition psychology?
Chemistry is closely linked to the fields of medicine and nursing. In order to create medicines that function as they are supposed to, chemistry is used to manipulate molecules so that they react with the correct parts of the body. Having a complete understanding of chemistry is vital for members of… the medical community, as they must understand the chemical reactions that occur within the body both naturally, and when medicine is added. Chemistry and nutrition are also closely linked, as nutritional chemistry provides the understanding of how the body processes and manipulates the food it takes in. Chemical reactions are also responsible for all of the steps of the digestion process. Lastly, chemistry and psychology are connected not only through psychiatric drugs, but also through the understanding of the human brain. It is impossible for anyone in the field of psychology to practice, if they do not have a thorough understanding of the chemical reactions that occur in the brain and how they effect human behavior. ( Full Answer )
they need corn only or u can feed them meat and it will make them mean
Plants take nutrients in a process called photosynthesis , plants use energy from the sun to change carbon dioxide (CO 2 - carbon and oxygen) and water (H 2 O- hydrogen and oxygen) into starches and sugars. These starches and sugars are the plant's food.
Hammer Nutrition sells energy drinks, clothing, supplement bars, performance capsules, protein powders, organic coffee, and what they Hammer Gel which can be added to water or taken straight from the bottle.
ratios and proportions units, dimensions, and conversions logarithms arithmetic mean, error, percent error, and percent deviation just to name a few
General chemistry can be taken online in a variety of ways: there are videos provided by companies such as TED and Khan Academy for casual or supplemental learning, and also many colleges provide this course online for college credit.
Hammer Nutrition is a health food product company which sells workout fuels, nutrition bars, nutrition gels, recovery products, soy products, energy boosting products, whey proteins and more.
Mass Nutrition offers a number of products geared towards bodybuilding and workouts. They have a number of supplements that are designed to give the body more protein and facilitate muscle gain when working out.
Products that are found in nutrition stores are usually used to help promote overall health such as dietary supplements, vitamins, mixes and bars. Some products are also aimed for weight loss.
There is plenty of information provided on nutrition labels. For examples, calories per serving, the vitamins and minerals in the food, and serving sizes.
Some of the healthiest grains you can eat are: Whole oats/oatmeal - Bulgur - 83 calories, 0.24 grams fat, 3.1 grams protein, 4.5 gramsfiber Brown rice - 111 calories, 0.9 gram fat, 2.6 grams protein, 1.8grams fiber Whole grain barley - Whole rye - Buckwheat - Whole wheat couscous - Corn - Quinoa - 1…20 calories, 1.92 grams fat, 4.4 grams protein, 2.8 gramsfiber ( Full Answer )
These kind of patients need parenteral nutrition: . Patient in a coma with pre-existing malnutrition . Preterm infants and children who are not fit for enteralnutrition . Patients with a systemic inflammatory response after a majortrauma . Patients with a compromised gastrointestinal tract su…ch asthose with a gastrointestinal disease . Patients who are transiting to enteral nutrition ( Full Answer )
Everything in science has atoms and understanding something aboutthem and how they work will help you understand. Acids and basesinvolve chemistry. Besides, learning more than the very basics willimpress others.