Discussion Question 1
Having attended a birthday party, an assortments of foods were served among them beef, rice, and the mandatory cake. An analysis of the dietary compositions of this food revealed that beef contained up to about 24g for every 100g of protein in a single serving, 16g of fat content in 100g and no carbohydrates. Rice was found to have a high source of carbohydrates about 23 grams per 100-gram serving, 1g fat per 100g serving and 3g per 100g serving protein content. Similarly, the cake served was high in carbohydrates about 60 grams per 100g serving with minor composition of fats about 16g per 100g and 4g per100g serving proteins. This information was used in determining the calories present in the three food components served. The beef was high in calories with a total of about 1030 kilojoules of calories, rice at 465 kilojoules of calories per every 100g serving while cake had 1671 kilojoules of calories per 100g serving (Clendening, 1936).
A standard balanced diet implies eating from five main types of food. One must be able to have proteins in their meal from sources such as beans, meat, eggs or milk. They also must ingest some carbohydrates which come mainly from cereals. Vegetables and salts are highly recommended as a source of vitamins and minerals respectively which supplement the small quantities in the other food types. To complete the food balance, there have to be some fats that mainly come from the protein rich foods which must be controlled since excessive fat becomes a health risk for the body. A good combination of this five main food types to produce about 56g of protein and 310g of carbohydrates is the recommended consumption amount on a daily basis (Veitch, 2012).
Discussion Question 2
Matter has some properties which allow it to respond to energy in some predefined ways depending on the bonding forces between its atom size particles. Water has an unusual transition cycle from one state to another when subjected to different values of temperature. When Ice on top of Mount Everest is heated from 10 degrees Fahrenheit about 260.98 kelvins, to 305 Kelvins, it slowly starts to melt as the temperature changes from Ice to water in liquid form. A small amount of heat is needed to increase the temperature to about 273 K at about which the ice starts to melt. Further increase in temperature to about 305 K will cause the water to boil before its standard boiling point. This is because of its location in a low-temperature environment (Slade, 2007). These processes involve the transfer of energy in the form of latent energy of fusion for melting and vaporization energy.
High temperatures in the human body increase body metabolism hence could enhance the activity of microorganisms in the body reducing the time of incubation of diseases in the body. Similarly low temperatures reduce the metabolism and reduce the bodies effective function hence would slow down such processes as healing in case of a wound or cut (Cisneros et. al, 2009). The average body temperature of the human body fluctuates depending on the time of the day and environment which is very normal since most of the heat come from either the activities the person is involved in or the time of ingestion. Moreover, temperature from the surrounding determines the skin temperature hence has an effect on the body metabolism. In cases of fever, it is as a result of a heightened metabolism that produces excessive heat in the body.
References
Clendening, L. (1936). The balanced diet. New York, London: D. Appleton-Century Company, incorporated.
Cisneros, A. B., & Goins, B. L. (2009). Body temperature regulation. New York: Nova Science Publishers.
Slade, S. (2007). States of matter. New York: Rosen Pub. Group's PowerKids Press.
Veitch, C. (2012). A balanced diet. Chicago, Ill: Heinemann Library.
