Question

Can somebody check over my lab work?

Answer 1

yes please anything but listening to this qc troller go on and on about dating

Answer 2

lol

Answer 3

okay, there are 6 questions, and I warn you my report is long

Answer 4

im only in 7th grade but i can try helping

Answer 5

here comes question 1

Answer 6

Question 1
30 Points
Instructions

Instructions for Preparing a Lab Report

Lab reports typically have five sections: Introduction, Methods, Results, Discussion, and Literature Cited.

In some instances, an additional section is added, Future Research, which we have added to your report as well.



-Short directions and leading questions will be provided for you in each section.

-Lab reports are technical papers, therefore, avoid emotional language in your writing.



-Proper citations have been completed for you in the Literature Cited section. Therefore, where appropriate, please be sure to cite your sources within the body of your report using these abbreviated citations:



-Use "(Thompson J, Manore M 2018 pages_____)" if citing the Nutrition An Applied Approach textbook.



-Use "(Dietary Guidelines, 2020 pages______)" if citing information from the Dietary Guidelines for Americans.



-Use "(Johnson, et al. Circulation. 2009;120:1011-1020)" if citing information from the American Heart Association's statement on Dietary Sugars Intake and Cardiovascular Health.



-Use "(Liebman, B. Sugar Overload. 2009)" if citing from the Nutrition Action Health Letter.



Although all the answers to your lab questions can be found by reading the above sources you may also want to explore these websites:

American Diabetes Association http://www.diabetes.org

National Institutes of Diabetes and Digestive and Kidney Diseases http://www2.niddk.nih.gov

World's Healthiest Foods www.whfood.com

Office of Dietary Supplements http://ods.od.nih.gov



Appropriately cite using the AMA Style Guide found here:

https://guides.lib.uw.edu/hsl/ama



Points will be deducted for:

-Directly copying and pasting from websites.

-Using text or quotes without citing the sources.

-Excessive grammar errors and/or excessive spelling errors or using informal, non-scientific language.

-Please consult with tutoring services if you need help writing papers!

Force Completion

This test can be saved and resumed later.



Introduction

In your introductory paragraph, answer the following questions. In the answer box, write "Introduction" and then, starting on the next line, provide your answer. Provide the reader with enough information that they will be able to understand the rest of the lab report. Use the following questions to guide your answer.

*(4 pts) What are carbohydrates?

*(4 pts) Describe the two major types of carbohydrates and the foods that contain each type.



*(2 pts) What type of carbohydrates do people in the US consume the most? In which foods are these carbohydrates found?

*(3 pts) What are added sugars and where are they found?





For the next 3 questions, refer to this file from the Journal of the American Heart Association.

*(2 pts) What are the American Heart Association recommendations for added sugar for women and men (calories, teaspoons and/or grams per day)? HINT: Read under "Summary and Recommendations" on page 1016.





*(2 pts) How many teaspoons of added sugars do Americans typically consume according to the National Health and Examination Survey from 2001 to 2004? HINT: Read under "Consumption of Sugar in the United States" on page 1012.





*(2 pts) According to the article, what is the primary source of added sugars in the American diet? HINT: Read page 1012.

Answer 7

here comes my answer

Answer 8

Introduction:

Carbohydrates are what provides energy to our body. "The term carbohydrate literally means 'hydrated carbon.'" (Thompson J, Manore M 2018 page 100). When something is hydrated, this means that it has water. There are two major types of carbohydrates. These are known as simple carbohydrates, and complex carbohydrates. The chemical makeup for Carbohydrates is CHO. Meaning Carbon, Hydrogen, and Oxygen.

Most of the carbohydrates which we consume come from plant foods, such as fruit, vegetables, and grains. Simple carbohydrates are sugars, which are called "monosaccharides (meaning one sugar) and disaccharides (meaning two sugars)." (Thompson J, Manore M 2018 page 100). Glucose, fructose, and galactose are the three most common monosaccharides found in food. Fructose is found in fruits and vegetables and is the sweetest of all the natural sugars. A form of this sugar, found in processed foods, is called high-fructose corn syrup. High-fructose corn syrup is made from corn, and sweetens a variety of foods, like candy or drinks. Glucose and galactose are the other two main monosaccharides. They do not occur alone in foods but form together to create disaccharides. Disaccharides are the product of two monosaccharides. The three most common Disaccharides are maltose, sucrose, and lactose. Lactose, otherwise known as milk sugar, is created by galactose and glucose joining together. When animals like cows eat plants, they then can produce lactose. Maltose is created when two molecules of glucose join. Maltose is commonly found in beer. This is because Maltose is "the sugar that is formed during the fermentation of the carbohydrates in grains and other foods into alcohol." (Thompson J, Manore M 2018 page 101). Finally, there is sucrose. Sucrose is made from one glucose and one fructose molecule. Because sucrose is partly made up of fructose it is much sweeter than the other disaccharides. This disaccharide can be found in honey and maple syrup, and in fruits and vegetables. All of these are simple carbohydrates.

On the other hand, there are complex carbohydrates. These are commonly referred to as polysaccharides, which means many sugars. These carbs "generally consist of long chains of glucose." (Thompson J, Manore M 2018 page 102). Complex carbohydrates include starch, glycogen, and most fibers. When plants store glucose, it is in the form of starch. Foods which are a reliable source of starch are grains, legumes (peas and beans), and tubers (potatoes and yams). Glycogen is the storage form of glucose in humans and animals. When glucose is eaten, it is stored in our muscles and liver for when it needs to be broken down and used for energy in the future. Last, there is fiber. Fiber is like starch in the way it is composed because it is in the form of long polysaccharide chains. The bonds that connect the fiber molecules do not break down easily in the body, so fibers go through the body intact, and give no energy to our diet. Fiber can be found in plants.

People in the US commonly consume simple carbohydrates. While these carbs can be found in healthy foods like milk, they are also in unhealthy foods like candies or cakes, or sugary drinks like soda. There are natural sugars and added sugars. Natural sugars are the sugars naturally found in foods, whereas added sugars are sugars added during processing or preparation. The major sources of added sugar are sugary drinks, candy, desserts, and things like ice cream or yogurt. (1) "Over the past 30 years, total calorie intake has increased by an average of 150 to 300 calories per day." (Johnson, et al. Circulation. 2009;120:1011-1020). Consuming too much of these sugars and not eating enough whole foods can also result in cardiovascular disease. When you eat too much sugar, you can become overweight. "Trials that exclusively enrolled participants with overweight or obesity, or who were at high risk of cardiovascular disease" (Dietary Guidelines, 2020 page 10). The recommended intake of added sugars varies from females to males, and from the number of calories expended in a day. For adult females that expend energy at a rate of 1800 calories a day it is recommended that they consume no more than 5 teaspoons of added sugar per day. For adult men that expend energy at a rate of 2200 calories per day, they should consume no more than 9 teaspoons of added sugar a day. The average consumption of added sugars in the US is much more than this. The mean intake of Americans was 22.2 teaspoons a day (Liebman, B. Sugar Overload. 2009), with 14- to 18-year-old children having the "highest intakes at 34.3 teaspoons per day" (Johnson, et al. Circulation. 2009;120:1011-1020). According to the American Heart Association, Soft drinks and sugary drinks are where Americans get most of the added sugars.

Glycemic index refers to the "potential of foods to raise blood glucose levels." (Thompson J, Manore M 2018 page 112) A food with a high glycemic index will cause a surge in blood glucose levels. When this happens, it also raises insulin levels. Which then will cause a sudden drop in the blood glucose levels. This is just one way to determine a food's effect on blood glucose levels. There is also glycemic load. "A food’s glycemic load is the number of grams of carbohydrate the serving contains multiplied by the food’s glycemic index, and divided by 100" (Thompson J, Manore M 2018 page 112). Instant mashed potatoes, rice Krispies, and jellybeans are foods that are high on the glycemic index. These foods will have the greatest impact on your blood glucose and insulin levels. The changes in your blood glucose levels when you eat a food that contains carbohydrates, is called glycemic response. Insulin resistance is when your body cells become less responsive to insulin. Because of this, your body will build up unhealthy levels of glucose.

The purpose of this lab is to show how the intake of too many carbohydrates relates to disease. The hypotheses being tested are:

The subject is not at nutritional risk for disease because, over a five-day period, the subject consumed the recommended amount of fiber.
The subject is at nutritional risk for disease because, over a five-day period, the subject did not consume the recommended amount of fruit.
The subject is not at nutritional risk for disease because, over a five-day period, the subject consumed the recommended number of vegetables.
The subject is not at nutritional risk for disease because, over a five-day period, the subject's consumption of sugars is below 10% of total energy intake.
The subject is at nutritional risk because over the 5-day period less than 86% of the daily requirement for vitamin C was met.
The subject is at nutritional risk because over the 5-day period less than 86% of the daily requirement for vitamin A was met.

Answer 9

im gonna continue reading but so far it look good

Answer 10

if you think I need to add more sources or change anything let me know. Thanks!

Answer 11

okay i looked rq


i didn't fully look over the hypotheses because that is predictions about what you think is gonna happen over the experiment, but i did quickly look at the sources/etc and it looks good.

longevity is always key for conciseness :)

Answer 12

nah don’t feel like it

Answer 13

alright, so I looked over everything, and it looks pretty good.
you sourced everything, and there were no questions left with me that went unanswered after reading this.
excellent grammar, reliable sources, and your hypothesis based on the sources exceeded my expectations personally.
I have not much to suggest, I cannot comment on the hypothesis because that is your own personal perception.
good job!

Answer 14

thx @ilovespaghetti ! I have other questions (they aren't as long) too if you would like to help! Question 1 was the one I was worried about anyway. it was the largest point value