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AU 2 Nutrition Discussion

Choose one question from each set – one on carbs and one on lipids – Indicate any references you used beyond your text as a citation at the conclusion of your discussion

SET 1 Questions on the Carbohydrates

  1. What is HFC? What types of sugar does it contain. Why Is the use of high fructose corn syrup and other “added sugars” regarded as the cause for the increase in diabetes Type 2? How is HFC associated with the obesity epidemic?
  2. How is cardiovascular disease linked with the intake of certain types of carbohydrate? Or, are certain types of carbohydrates help to protect us from heart disease?
  3. We know that “low carb” diets are a popular weight loss method. Evaluate this efficacy of this type of “diet” in terms of both its short-term and long-term use. Are there any health risks associated with low carb diets?
  4. How does soluble fiber act as a protective agent against heart disease? What are the primary food sources of soluble fiber?
  5. How does insoluble fiber help protect us from certain types of cancer? What kind? are the primary food sources of this carbohydrate?
  6. The representation of carbohydrates in the My Plate graphic covers almost three-fourths of the plate. Explain this relative to the recommendation for carbohydrates in the Guidelines. (You’ll need to consider the numerous types of foods that supply this macronutrient)

SET 2 , Questions on the Lipids

  1. What are the types of lipids and how are they used by the body? Provide enough information to help us understand the function of each type and the role it plays in our health.
  2. Why are some lipoproteins considered “good”, while others are considered “bad”? Differentiate between the structure of “good” and “bad” lipoproteins, as well as how their ratio to each other is thought to affect your risk of atherosclerosis.
  3. In a blood screen, what are the “desirable” numbers for each of the following blood components. Briefly explain why the ratio of HDLs to LDLs is more important that total cholesterol?
  • total cholesterol
  • triglycerides
  • HDLs
  • LDLs
  1. What is the process by which fats are made “saturated”? Why is it used in food processing? What is the difference between “saturated” and “trans fats”? Why have manufacturers been asked to limit the amount of transfats in the foods they produce?
  2. Name the two essential fatty acids. Why are they called “essential” and what role do they play in our nutritional health? What foods are good sources of these essential nutrients?
  3. In the Guidelines, “healthy oils” are included in the six recommendations for a healthy eating pattern. And about 25-35% of our total calorie intake is recommended to be from “healthy fats”. How do we get to that recommendation? What foods supply “healthy fats” besides the oils used in cooking and salad dressings?
  4. How does alcohol affect carbohydrate and lipid metabolism? How does regular alcohol intake increase our risk of obesity or formation of a “beer belly?” And what exactly does that term mean?
  5. What are the symptoms of “metabolic syndrome?” What chronic disease is associated with this syndrome?


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