Journal 12-
In Unit 26, I learned about nutrigenomics, epigentic, single-gene defects, and salt sensitivity.
In Unit 27, I learned about physical activity, calorie output per pound of body weight for selected type of exersize, cardiorespiratory fitness, maximal oxygen consumption, and delayed onset muscle sorness.
In Unit 28, I learned about erogogenic acids, ATP, ADP, electrolytes, high quality protien, hydration status, and hyponatremia.
Discussion 13- …show more content…
To protect myself and my loved ones from foodborne illnesses I plan on making sure my work station is wiped off regulary. I also plan to make sure my food is stored in the correct places and at the correct tempatures.
Journal 14-
In Unit 32, I learned about cross-contamiation description of selcted bacteria- caused by foodborne illness, other causes of foodborne illnesses, preventing food borne illnesses, and the consumers role in preventing foodborne illnesses.
In Unit 33, I learned about the nutrition transition, food and nutrition: the global challenge, marasmus, and kwashiorkor.
Discussion 15-I changed many things about my diet. Te first thing I changed was to start eating more fruits and vegetables. I am also going to start watching my grain intake. I plan on starting to workout more often. I also plan to eat less junk food and more healthy foods.
Journal 15- I think this couse helped me learn alot about nutrition. I enjoyed this course. This course taught me a the right way to eat. This course taught me about the different minerals and vitamins I can take. This course helped me gain knowledge for my