Biology

1. When did Atkins publish his “Diet Revolution” book?

2. According to the Atkins diet what has been causing the rise in obesity in America? (1 point)

3. Walter Willett, chairman of the department of nutrition at the Harvard School of Public Health, may be the most visible proponent of testing his “heretic” hypothesis. According to his research, when did the obesity (and diabetes) epidemic begin?

4. What is endocrinology?

5. According to David Ludwig, a researcher at Harvard Medical School who runs the pediatric obesity clinic at Children’s Hospital Boston, “Endocrinology 101” requires an understanding of how carbohydrates affect what? (1 point)

6. Why does the author claim that “it’s possible to find at least some published research to support virtually any theory”? (1 point)

7. Type 2 diabetes often accompanies obesity. It used to be called adult-onset diabetes and now, for the obvious reason, is not. Why?(1 point)

8. Compare the thrifty gene to the spendthrift gene. (1 point)

9. Why is this theory of weight gain and inability to lose weight and keep it off untestable? (1 point)

10. It is also undeniable, note students of Endocrinology 101, that mankind never evolved to eat a diet high in _______________________

11. Until the late 70’s, the accepted wisdom was that fat and protein protected against overeating by making you______________

12. It was Ancel Keys, paradoxically, who introduced the low-fat-is-good-health dogma in the 50’s with his theory that dietary fat does what?

http://femalefitnesstrickytips.com/wp-content/uploads/2013/01/which-are-bad-fats-281x300.jpg http://www.womenshealthmag.com/sites/womenshealthmag.com/files/images/1205-fat.jpg

http://femalefitnesstrickytips.com/wp-content/uploads/2013/01/which-are-bad-fats-281×300.jpg

http://www.womenshealthmag.com/sites/womenshealthmag.com/files/images/1205-fat.jpg

#2 The truth about fats: the good, the bad, and the in-between (8 points)

http://www.health.harvard.edu/staying-healthy/the-truth-about-fats-bad-and-good

1. Why did a switch in low fat foods not make the public healthier? (1 point)

2. Why are fats necessary in our diet? (1 point)

3. What are the “bad” fats and “good” fats? (1 point)

4. With regard to structure, what makes one fat different from another?

5. What is hydrogenation and what is it’s the purpose ?(1 point)

6. What is the safe level of consumption for trans fats?

7. Healthy fats are generally ______at room temperature

8. What are the differences between monounsaturated and polyunsaturated fats?

9. Olive oil is an example of a __________unsaturated fat.

10. Fats that your body can not make but are required for normal bodily functions are called what?

11. What are the two main types of polyunsaturated fats?(1 point)

#3 The Great Grain Conundrum (9 points)

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