NTS 135 Lecture Notes - Lecture 13: Dietitian, Body Fat Percentage, Saturated Fat

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sydgwhite100

8 Dec 2022

School

NAU

Department

Nutrition Science

Course

NTS 135

Professor

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Document Summary

Section 2. 5: measuring your nutritional state concepts: what are the abcde steps used in assessing nutritional status, what are the limitations of nutritional assessment, measuring your nutritional state. To find out nutritionally fit you are, a nutritional assessment needs to be conducted. Performed by a primary care provider, often with the aid of a registered dietitian nutritionist: table 2-9: conducting an evaluation of nutritional health. Anthropometric assessment: body weight, lengths, circumferences thicknesses of parts of the body. Biochemical assessment: biochemical functions related to a nutrient"s function, concentrations of nutrient by-products or enzyme activities in blood or urine. Clinical assessment: general appearance of skin, eyes, and tongue, sense of touch, ability to walk, evidence of rapid hair loss. Dietary assessment: estimation of typical food choices relying on the recounting of one"s usual intake or record of previous days" intake. Environmental assessment: living conditions, education level, and ability to purchase, transport, and cook food; weekly budge for food purchases: practical example abcdes.

Related Questions

Does anyone know how to do this lab?

Step 1: Select a food item that has at least $1 \mathrm{gram}$ of each macronutrient.

On the same document that will contain the rest of the steps completed, provide two images: the first image should display the name of the food item with a clearly visible view of the student's name attached (or written) somewhere on the food container (post-it notes should suffice as long as the name is clearly visible), and the second image should display the nutritional data (total calories and grams of carbohydrates, lipids and protein at a minimum) of the food from the same container.

The images are to NOT originate from the web, the student is to actually possess the food item and take an image of it. Do NOT insert text into the picture, actually use a writing utensil and either write on the food container, or use a sticky note (do not cover the important information, such as the name of the food item, or the food label).

Step 2: Identify the total number of grams of carbohydrates, lipids, and proteins per serving of the food

Step 3: Multiply the grams for each macronutrient by the appropriate caloric value; these are the "per serving" values. Add these values to obtain the calories per serving.

Do not use the calories provided on the label as a calculated answer without demonstrating that the values on the food label indeed calculates to the value provided. This will be considered wrong as the point of the exercise is to analyze the total caloric count utilizing the values given per macronutrient on the nutrition label.

Step 4: Multiply the "per serving" values obtained above by the total number of servings that is typically consumed when eating this food in one meal. If only one serving of the food is consumed, demonstrate this, do not simply think that one should presume this. Provide the total at the end.

Step 5: Compare the calculated value of the total kcals consumed to the value provided on the label multiplied by the same serving size. Note if there is a caloric difference.

Step 6: Briefly (two to three sentences will suffice) discuss the potential future of this food being consumed after analyzing its caloric information, and why it will still be a part of the diet, or why it will be omitted.

nickolcamca

The best options I can think of C ... but need a proper validation

A security administrator configured the account policies per security implementation guidelines. However, the accounts still appear to be susceptible to brute-force attacks. The following settings meet the existing compliance guidelines:

Must have a minimum of 15 characters

Must use one number

Must use one capital letter

Must not be one of the last 12 passwords used

Which of the following policies should be added to provide additional security?

Options:
A Shared accounts
B Password complexity
C Account lockout
D Password history
E Time-based logins

aminul2005

PL/SQL language

STATEMENTS :
A Bank is characterized by:
• Bank code: character on 10 positions,
• Company name: character on 10 positions
• Capital: Numeric with 3 positions after the comma,
• Address: character on 10 positions.
It has a set of Agencies. Each Agency is characterized by:
• Agency code: character in 10 positions,
• Label: character in 10 positions,
• Address: character on 10 positions,
• Latitude: character on 10 positions,
• Longitude: character in 10 positions.
An Agency has several clients. A Client is characterized by:
• Customer code: character on 10 positions,
• Name: character in 30 positions,
• Address: character in 30 positions,
• Telephone: character on 10 positions
A Client may have 1 or more Accounts. An Account is characterized by:
• Account number: character on 10 positions,
• Balance: Numerical with 3 positions after the comma,
• Flow rate threshold: Numeric with 3 positions after the decimal point,
• Balance date: Date.

• State: character on 10 positions.

There are two types of Account
• Current account
• Savings account.
An Account can have one or more Cards attached to it. A Card is characterized by:
• Card number: character on 16 positions
• Type of card: character on 10 positions
• Ceiling: Numerical with 3 positions after the decimal point
• Expiration date: Date

QUESTIONS :
1. Give the class diagram.
2. Give the different tables indicating the relationships between the different Tables.
3. Write a Withdraw function in PL/SQL that takes an account number as an argument and a withdrawal amount then performs the withdrawal operation by modifying the balance in the Account table. Note the withdrawal can only be made if balance – amount > threshold. The function returns the new balance after the withdrawal.
4. Write a Payment function in PL/SQL that takes as argument a number of the account and an amount then updates the balance in the Account table. The function returns the new balance after withdrawal.
5. Write a trigger to raise an exception in the event of a decrease in the balance of an account whose status is “blocked”.
6. To archive the history of Account table update operations, create a History table (NumCpt, operation_date, operation_type). Write a trigger allowing, after the execution of each operation on Account, to add a tuple regarding this operation to the History table.
7. Write a Withdrawal_Card function in PL/SQL which takes as argument a card number card and an amount then updates the balance in the Account table. Function returns the new balance after the withdrawal. The withdrawal can only be made if the balance allows him and the ceiling.
8. Write a trigger allowing to raise an exception in the case of an expiration of the date of a card.
9. Write a procedure that allows each Bank to display the branch code, wording of the Agency, name and balance of the Client having the largest balance in this Agency.
10. Write a PL/SQL procedure to display for all Agencies the three first highest Account balances, if there is not only one balance then display for the second and third, the same value as the first; and if he only two different balances exist, so display the same value for the third than the second.

lyrics1964

NTS 135 Lecture Notes - Lecture 13: Dietitian, Body Fat Percentage, Saturated Fat

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