Warm Up 2 is due Wednesday, January 29, 2003 at 9:30 am.

Please type the last 4 digits of your Student ID Number: (Important!)
Please type your LAST name, and FIRST initial or first name:
Please type in a 'nickname': (In case your answer is used in class)

The following three questions refer to material you were to read in preparation for class. These questions require you to write a three or four sentence response. It is OK to answer 'I don't know' - but STATE WHY you are confused! (Don't just say 'I don't know' - you probably DO!) Each WarmUp worth 3 points if answered on time and must be submitted via the web.

QUESTION 1:The USDA recommends that the average American diet for a person ~150 pounds (~2000 calories/ day) consist of

On a recent visit to Burger King, a hungry professor (no names, please) ordered her fave fast food meal. Take a look the Nutrition Facts for this Burger King Bacon Double Cheeseburger meal with King Size fries and a Coke (see the red "Total" line at the bottom; you may even want to print this out for easy reference). What amount of this person's total fat, saturated fat, cholesterol, fiber, sodium, protein, and carbohydrate came from this one yummy meal? Do you have any comments about the nutritional implications of a fast-food lifestyle? Do you have any tips of how you balance healthy eating habits with the convenience of fast food?

Optional: Play with your food! After you are done with your Warm Up, go back to the BK website - it is pretty fun and interactive - you can add or delete any item, and see the nutritional effects of deleting the bacon, the fries, the drink, etc! Or - visit McDonalds, Subway, KFC, etc...

QUESTION 2: Starch (like bread, pasta) is a glucose polymer that gives us energy, but cellulose, an almost identical glucose polymer, is indigestible. Why do you think that ONE of these almost identical molecules can be digested, while the other can't? Why is cellulose (non-nutritive and indigestible) a very necessary part of our diet?

QUESTION 3: Butter and oil are both lipids. Why is butter a solid at room temperature, but corn oil a liquid? What is "soft margarine"?

QUESTION 4: Optional: DO you have any questions, helpful suggestions, grumpy complaints, or glowing comments about class so far? :)

You may change your mind as often as you wish. When you are satisfied with your responses click the SUBMIT button. You will receive a "THANK YOU" page as a confirmation that your response has been sent to me.

This Warm Up exercise is copyrighted under the name of Dr. Kathleen A. Marrs, 1999, 2000, 2001, 2003. There are no restrictions on its use by educators or by non-profit institutions as long as its content not modified, proper copyright acknowledgement is retained, and this statement is not removed.

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