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Class Notes for Kinesiology and Health at Miami University

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KNH 404 Lecture Notes - Lecture 14: Whole-Wheat Flour, Baking Powder, Gluten
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Chapter 14: Dimensions of Baking Wheat Flour - Flour: fine particles of wheat produced by milling - Milling: grinding and refining of cereal grains o Tempering: steam treatment to eliminate outer bran layers o Grinding: sp...

Kinesiology and Health
KNH 404
GALVIN
KNH 404 Lecture Notes - Lecture 11: Growth Hormone, Micelle, Kefir
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Chapter 11: Milk and Milk Products Components - Composition of milk o 88 water o 5 CHO (lactose) o 3.5 protein o 3.3 fat - Composition of milk varies depending on breed, season and milking period - rbST (recombinant bovine...

Kinesiology and Health
KNH 404
GALVIN
KNH 404 Lecture Notes - Lecture 13: Yolk, Vitelline Membrane, Oviduct
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Chapter 13: Eggs Egg Formation - Ovary of poultry produces yolk with ovum - Oviduct: layer of egg white are secreted o If sperm pass the oviduct and reach the yolk before encased, then it is fertilized - 2 membranes (inner...

Kinesiology and Health
KNH 404
GALVIN
KNH 404 Lecture Notes - Lecture 15: Corn Starch, Cookware And Bakeware, Puff Pastry
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Chapter 15: Baking Applications Types - Quick breads - Yeast breads - Foam cakes - Shortened cakes - Pastry - Cookies Quick Breads - Leavened primarily with steam or chemical leavening agents - Ingredients o Flour: all-pur...

Kinesiology and Health
KNH 404
GALVIN
KNH 404 Lecture Notes - Lecture 12: Red Meat, Myocyte, Veal
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Chapter 12: Meats, Fish and Poultry Classification - Edible portion of mammals o Meat Red meat: beef, veal, pork, and lamb o Poultry Turkey, chicken, duck, pheasant, fowl o Fish Aquatic animals; shellfish, mollusks (shell)...

Kinesiology and Health
KNH 404
GALVIN
KNH 404 Lecture Notes - Lecture 10: Covalent Bond, Random Coil, Carboxylic Acid
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Chapter 10: Overview of Proteins - Composition o 2 functional groups Amino group (-NH2) Carboxyl group (COOH) o Peptide bonds Covalent bond formed between nitrogen of one amino acid and the carbon of the carboxyl group of ...

Kinesiology and Health
KNH 404
GALVIN
KNH 403 Lecture Notes - Lecture 6: Meal Replacement, Myplate, Serving Size
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Chapter 6: Promoting Change to Facilitate Self-Management Food Management Tools - Meal replacements - Detailed menus and meal plans - Exchange lists for weight management - MyPlate - DASH fo...

Kinesiology and Health
KNH 403
Nancy schmidt
KNH 403 Lecture Notes - Lecture 5: The Counselor, Goal Setting, Mnemonic
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Chapter 5: Developing A Nutrition Care Plan: Putting It All Together Goal Setting - Goal setting o A logical strategy for clients ready to make a behavior change o Client should be at level 3,...

Kinesiology and Health
KNH 403
Nancy schmidt
KNH 403 Lecture Notes - Lecture 4: The Counselor
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Chapter 4: Meeting Your Client: The Counseling Interview Nutrition Counseling Models - Models and algorithms can provide structure for the counseling session and are aids for: o Planning ...

Kinesiology and Health
KNH 403
Nancy schmidt
KNH 404 Lecture Notes - Lecture 1: Pectin, Penetrometer, Rheology
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Chapter 21: Objective Evaluation General Guidelines - False sense of security possible - Use equipment appropriately - Obtain necessary testing devices - Maintain equipment - Define the samples - E...

Kinesiology and Health
KNH 404
GALVIN
KNH 404 Lecture Notes - Lecture 2: Synsepalum Dulcificum, Room Temperature, Glossopharyngeal Nerve
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Chapter 20: Sensory Evaluation subjective evaluation: depends on human senses frequent in house testing due to cost; acceptability of products focus groups large scale testing objective evaluation: measurement of phys...

Kinesiology and Health
KNH 404
GALVIN
KNH 404 Lecture Notes - Lecture 3: Analysis Of Variance, Statistical Inference, Sensory Analysis
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Chapter 19: The Research Process Defining the Purpose - Drafting a clearly stated purpose or objectives is the first step in designing a research study - The following statement of purpose for an individual ...

Kinesiology and Health
KNH 404
GALVIN
KNH 404 Lecture Notes - Lecture 4: Mechanical Energy, Mass Transfer, Hertz
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Chapter 2: Water Functions of Water - Component of all foods - Forms food structure - Dissolves - Dilutes/disperses - Reactant in hydrolysis Structure of Water - Behavior of water molecules stro...

Kinesiology and Health
KNH 404
GALVIN
KNH 404 Lecture 5: Chapter 1
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Chapter 1: Todays Food Scene Todays food professionals focus their attention on what they are eating Much media attention and public engagement in cooking and eating Negative aspects o Obesity epidemic o Rise in diabete...

Kinesiology and Health
KNH 404
GALVIN
KNH 403 Lecture Notes - Lecture 3: Body Language, Diet Drink
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Chapter 3- Communication Essentials Goals of Nutrition Counseling - Facilitate lifestyle awareness o Acknowledging feelings, experieces, behaviors o Providing appropriately timed ...

Kinesiology and Health
KNH 403
Nancy schmidt

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