Question: 1. How Did The DSHEA Act Change The Dietary Supplement Industry? 2. What Did The FDA Add To The Dietary Supplement Regulations In 2007? 3. How Can You Tell Whether Or Not The Claims Made On A Dietary Supplement Are Supported By Research? 4. Please Make Sure You Understand The Difference Between A Health Claim And A Structure/function Claim And Can Identify …
1. How did the DSHEA Act change the dietary supplement industry? 2. What did the FDA add to the dietary supplement regulations in 2007? 3. How can you tell whether or not the claims made on a dietary supplement are supported by research? 4. Please make sure you understand the difference between a health claim and a structure/function claim and can identify these types of claims. 5. How can you increase your chances of buying a high-quality dietary supplement? 6. What is the difference between digestion and absorption? 7. Which organs are involved in digestion and what are the main functions of each of these organs? 8. Why are stomach acid, bile, pancreatic juice, digestive enzymes, and bicarbonate important for digestion? 9. Please make sure you understand the 6 common digestive disorders discussed in cl and how they can be prevented or treated. 10. What is the RDA for carbohydrate and why is it important to meet the RDA? 11. What is the AMDR for carbohydrate? 12. What is photosynthesis? Please be prepared to list the 4 things needed for photosynthesis to take place. 13. What are the two major categories of carbohydrates? 14. What are the different types of monosaccharides and disaccharides and where are they found? 15. How is high fructose corn syrup made and why do companies like to use it? 16. What are the 3 types of complex carbohydrates or polysaccharides? 17. Which foods are high in starch? 18. What is glycogen, where is it stored, and when is it used? 19. Which foods are good sources of fiber? 20. What are the recommendations for fiber intake for males and females? 21. What are the health benefits of having adequate fiber intake? 22. How does soluble fiber lower blood cholesterol? 23. What is the difference between a whole grain, refined grain, and enriched grain? 24. How do you identify a whole grain product? 25. How is blood sugar or blood glucose normally regulated? In other words, what happens when blood sugar goes too high and what happens when blood sugar goes too low to bring blood sugar levels back to normal? 26. What are the normal, pre-diabetic, and diabetic fasting blood glucose levels? 27. What is hemoglobin Alc and what is typically the goal level for hemoglobin Alc? 28. What are the symptoms or warning signs for diabetes? 20 Why is it imutant for cameone with diabetes te aantal their hand om in 30. What are the three types of diabetes and how do they differ? Which type of diabetes is an autoimmune disease, which type always requires insulin, which type can often be controlled through diet and exercise, which type only occurs during pregnancy, etc.? 31. What are the other names used to describe type 1 diabetes and type 2 diabetes? 32. How can you lower your risk for type 1 diabetes? How can you lower your risk for type 2 diabetes? 33. How does someone with type 1 diabetes control blood sugar? How does someone with type 2 diabetes control blood sugar? 34. Why are lipids important in our body? Why is fat important in our food? 35. What are the 3 categories of lipids? 36. Which type of fat is sometimes hidden in our food? 37. Please be able to identify the different fatty acid structures (saturated, monounsaturated, polyunsaturated, trans). 38. Which foods are the different fatty acids found in and how do they affect health (saturated, monounsaturated, omega-3, omega-6, trans)? 39. Which fatty acids are solid at room temperature and which fatty acids are liquid at room temperature? 40. What are the recommendations for total fat, saturated fat, trans fat, and omega-3 intake? Please make sure you’re familiar with techniques that can help you meet these recommendations. 41. What are the modifiable and unmodifiable risk factors for heart disease? 42. What are the healthy blood lipid levels (Total Cholesterol, LDL, HDL, Triglycerides)? 43. How can you decrease your LDL levels? 44. How can you increase your HDL levels? 45. What is an atherogenic diet and what are some of its characteristics? 46. What is the Mediterranean diet and what are some of its characteristics? Note: This study guide will help you focus your studying, but it is not all inclusive.
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