assignment 3

assignment 3 - Sametra Williams Enrollment #: 646028 DARY...

Info iconThis preview shows pages 1–3. Sign up to view the full content.

View Full Document Right Arrow Icon
Sametra Williams Enrollment #: 646028 DARY 1048 1. The Food Guide Pyramid is a general guide that lets one choose a healthful diet by eating a variety of foods that supply the nutrients one needs and the right amount of calories to maintain a healthful weight. It is a better guide than the four basic food groups because it emphasizes which food groups one needs to use sparingly or eat more of. 2. The two major components of milk from cows and their respective percentage values are water (87%) and solids (13%). 3. The three major nutrients that make up most of the total solids in mild are proteins, carbohydrates, and fats/ lipids. 4. Milk from various mammals contain the same six major nutrients but in different amounts. The mammalian species’ milk has the following characteristics: a. The lowest total solids: Mare b. The lowest fat: Mare c. The lowest protein and minerals and the highest lactose: Woman d. The highest protein and minerals: Rabbit e. The highest total solids and fat: Atlantic Seal 5. The relationship between fat and protein is that both are easily digested in the body. The relationship between fat and lactose is that both allow calcium to be absorbed easily. The relationship between lactose and protein is that both allow microorganisms to stimulate absorption.
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
6. The major nutrients in the milk of various mammals that are responsible for the rapid growth rate of their young are protein and minerals. Protein and minerals assist in the development of mammals. 7. Environmental factors (seasons), physiological factors (lactation stage), inheritance/ genetic factors (breed), feed, nutrition levels, environmental temperatures, and the age of the cow all causes variations in the chemical composition of milk from individual cows of different dairy breeds. 8. The percentages of milk fat, milk protein, and lactose are correlated to the level of milk production during the entire lactation period because the higher the levels of milk fat, milk protein, and lactose, the higher the production of milk during the lactation period. 9. 67% of fatty acids in milk are saturated and 33% of the fatty acids are unsaturated.
Background image of page 2
Image of page 3
This is the end of the preview. Sign up to access the rest of the document.

This note was uploaded on 02/03/2009 for the course DARY 1048 taught by Professor Jenny during the Spring '08 term at LSU.

Page1 / 6

assignment 3 - Sametra Williams Enrollment #: 646028 DARY...

This preview shows document pages 1 - 3. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online