TUESDAY 2/14

SR338
TODAY:
Chapter 3 discussion questions 15-33 were due.
-You took Quiz #4.
-We continued our discussion of Chapter 3.  Our discussion focused on Carbohydrates, fiber, fats, & proteins.

HOMEWORK:
-Greg Fleming will bring in a current event for us to discuss.
-Read the following articles & answer the corresponding Discussion Questions:
A) Trimming Super-Size With Half-Orders, Plate Colors
1) What are one of the culprits behind the epidemic of bulging waistlines?
2) What is "right-sizing?"
3) Americans tend to rely on what to tell us about how much food is left?
4) Why do restaurants pile on calorie-dense starches like rice or pasta?
5) About how many calories does 10 ounces of rice or noodles yield?
6) What % of people served more past with marinara sauce onto a red plate than a white one?
7) What % of people served more pasta alfredo onto a white plate than a red one?
8) What do people tend to overeat more of than vegetables?
9) What does switching from an 11-inch plate to a 10-inch plate make people do?
10) What type of glass do people think they're drinking more from?
11) 6-year-olds serve themselves what % more food in an 18-ounce bowl than a 12-ounce bowl?
12) Applebees has introduced a line of meals under how many calories?
13) What term is used to describe smaller-portion entrees? 
B) Is Creatine A Safe Supplement
1) What form of creatine is considered the most effective supplement for athletes looking to increase lean body mass and as well as enhance muscular strength, power, & endurance?
2) Where in the body is creatine produced?
3) Where in the body is the majority of creatine stored?
4) What is a critical component of energy generation in the muscle?
5) Long-term supplementation of creatine has shown a what % increase in strength and performance?
6) What nonessential amino acid has been shown to increase skeletal muscle carnosine?