Nutrition

Jill is 5' 10" tall and weighs 167 pounds. What is her BMI (body mass index)?

Started by Alainaaa8

Jerome is 5' 9" tall and weighs 210 pounds. Jerome's BMI indicates that he is

Started by clmills979

What percentage of U.S. adults is now obese?

Started by jlmhmf

Describe three methods that are presently used to determine body composition. What are the strengths ...

Started by washai

Explain why two 30-year-old 150-pound males, one obese and one lean, expend different numbers of ...

Started by NClaborn

Identify and discuss some cultural, economic, and social factors that influence body weight.

Started by humphriesbr@me.com

Study Focus Figure 13.9. Explain why it would be simplistic to claim that obesity can be understood ...

Started by RYAN BANYAN

Devise a healthy weight-loss plan for someone who is overweight or obese. Incorporate the three ...

Started by jeatrice

What percentage of U.S. females develop anorexia nervosa?

Started by 09madisonrousseau09

Explain why night eating is characterized as a syndrome and identify its three interrelated disorders.

Started by jman1234

Is the female athlete triad essentially anorexia nervosa in a female athlete? Why or why not?

Started by tsand2

The formula "220 minus age"

Started by dmcintosh

At rest, the body's fuel source is primarily

Started by madam-professor

Identify ways to incorporate variety into a cardiorespiratory fitness program over the course of one week.

Started by stevenposner

What is the FITT principle? Describe how you can use this principle to design a sound fitness program.

Started by CORALGRILL2014

Would you recommend the Zone Diet to a friend? Why or why not?

Started by asd123

Design a fluid-replacement recommendation for a college athlete the morning before, during, and ...

Started by audragclark

Microorganisms are termed "pathogenic" when they

Started by Diane

The temperature "danger zone" at which microorganisms thrive in food is

Started by berenicecastro

For foods to be labeled as "Organic" and bear the USDA organic seal, they must contain at least what ...

Started by jilianpiloj

Describe how the human body defends itself after contracting a foodborne illness, including how the ...

Started by savannahhooper

Explain the distinctions between food infections and food intoxications. List and describe at least ...

Started by vicotolentino

Describe the four basic rules of safe food handling. Discuss multiple ways you can protect yourself ...

Started by asmith134

What are persistent organic pollutants (POPs) and how do they enter our food supply? Describe at ...

Started by mspears3

Compare the nutrient levels and residue levels of organic foods with foods conventionally grown. Do ...

Started by DyllonKazuo