Based on your reading, answer the following questions:
What are the four main families of probiotics?
What foods provide us with these bacteria? Are any of these foods unfamiliar to you? If yes, which ones?
Under what conditions supplementation with probiotics might be recommended? Do you think that probiotic use may be rejected because of cost? Is there any way to measure probiotic levels in the large intestine to determine if supplementation is necessary?
Are there any potential contraindications or interactions you need to be aware of? Would any of these threaten the nutritional status of the person taking the probiotics
In recent years, high fructose corn syrup (HFCS) has been blamed for the increased prevalence of overweight and obesity in the U.S. (Bray, Nielsen, & Poplin, 2004). It is present in many foods, including those we would expect to find it in, such as candy, to those unexpected, including salad dressing.
If your last name starts with the letters A-L you are assigned the “pro” side. If your last name starts with the letters M-Z, you are assigned the “con” side. The “pro” side will make a case that HFCS has contributed to the increased body weight of Americans. The “con” side will make a case that HFCS has not contributed to the increased body weight of Americans. Consider why Americans may or may not choose foods with HFCS, including cost, effect on nutritional status, and what other nutrients may be provided in foods that typically contain HFCS.
You must back up your argument with reputable references, which includes scientific journal articles that can be accessed through the South University Online library. Remember that we are discussing this topic to learn from one another’s research and that the side that someone may be defending may not be what they truly believe; please be kind and considerate in your posts.
Bray, G., Nielsen, S., & Popkin, B. (2004). Consumption of high-fructose corn syrup
in beverages may play a role in the epidemic of obesity. American Journal of
Clinical Nutrition, 79(4), 537-543
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