Meat and poultry food products are generally good sources of polyunsaturated fatty acids.

2. evaluate how each of the following affects your personal physical fitness and dietary practices. (3 points: 0.5 points for each) your school your community your family and culture your friends any media and advertising you see your emotions

Sensory adaptation of cutaneous temperature receptors some types of sensory receptors, like pain receptors, will continue to transduce pain until the stimulus is removed. other sensory receptors may respond with an initial burst in production of action potentials, but will “adapt” and over time action potentials will cease. sensory adaptation occurs, for example, with olfactory receptors for smell. procedure have the subject place one hand in an ice bath while simultaneously placing the other hand in a warm water bath (@40oc). the subject should keep their hands in the designated baths for two minutes. after two minutes, remove both hands and place both hands in a room temperature water bath. record your observations review questions 1. describe how each hand felt after taking them out of the designated water baths and placing them into the room temperature water bath. 2. define sensory adaptation and relate it to what happened to the temperature receptors in the subject’s hands. 3. list and describe sensory receptors that adapt, and sensory receptors that do not.

When calculating the daily protein needs for marathon runners or competitive weightlifting, you should allow for approximately grams of protein per kilogram of body weight