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How do the physical properties of polysaccharides- such as overall size, shape, branching and composition relate to their biological function.

Could someone answer this question clearly for me please, I'm studying for an exam and it's one of the concept review questions.

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Reid Wolff
Reid WolffLv2
25 Jul 2019

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I'm currently studying Epidemiology. This question is related to person-years in context to number of events of death. It is proposed, that the numbers of person-years can be added together and the number of events such as deaths can be calculated per number of person-years observed. I do not understand the meaning behind this concept. can someone please elaborate.

Let me further elaborate, that I know how to calculate person-years. That is not what I am asking you to explain. However, I don't understant how person-years and the events of death are calculated to find the observed onset of a given disease.

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Background: In this assignment, you willinvestigate the chemical composition of the foods we eat as ourbodies break down food by the digestive process.

The USDA Nutrient Data Laboratory has posted a resourcethrough which you can investigate the chemical composition offoods. Go to the USDA Lab Link at USDA Nutrient DataLaboratory: http://ndb.nal.usda.gov/

Instructions

  1. Type in a keyword, then select a food group using the drop-downarrow, then click "submit."
  2. This pulls up a menu with lots of choices.
  3. Choose one food choice, then click "submit"
  4. Next choose a portion size, then click "submit"
  5. This will bring up the nutritional informationneeded to complete the assignment.

Example:

  • Keyword: Apple
  • Select Food Group: Fruits and FruitJuice
  • Apples, raw, with skin.
  • One medium

Assignmentdetails:

A. Nutrition: Analyze the nutritionalcomponents of the food you select; and in your own words, answerthe following questions using the USDA Nutrient Data Laboratory Website as listed in the unit Web resources:

  1. What was the food and portion size you chose?
  2. Describe its composition in terms of carbohydrates, lipids, andproteins.
  3. How many calories are in your food item? (Found in the Databaseas Energy – kcal)
  4. List some of the most common vitamins and minerals in this fooditem.
  5. Are there other important nutritional components of this fooditem? If so, list these. If not, say so.

B. Water:

  1. How much of your food item is water?
  2. Provide one reason why water is important for life. Toadequately answer this question, it will be necessary to explain areason for water’s importance based upon its chemical and /orphysical properties.

C. Biological Molecule:

  1. State the most abundant category of biological molecule in yourfood: carbohydrates, lipids, or proteins.
  2. Describe the structure of this type of molecule, and itsprimary function(s). This section will not be a one sentence answer.In order to adequately “describe†an entire category ofbiological molecules, you will need to briefly review their basicmolecular structures and functions.

D. Recommendation:

After identifying the nutritional components, discuss WHY youwould or would not recommend this food item as part of a healthy,nutritious diet. Be sure to use references and guidelines such asthe Food Pyramid and Recommended Daily Allowances to support yourrecommendations.

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