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Q1:In the principles section of your response you are to list an important fact with respect to each of the following major sources of nutrition: 1. Carbohydrates 2. Fats 3. Proteins 4. Vitamins 5. Minerals 6. Water Additionally, you are to briefly describe the symptoms and causes of the following eating disorders: 1. Anorexia nervosa 2. Binge eating 3. Anorexia Athletica This is the first part of the three part response. Implications In the implications section of your response you are to list and explain personal practices that you might use in attempting to maintain good nutrition. This is the second part of the three part response. References The Corbin text and/or any additional sources may be used as a reference. This is the third part of the three part DQ response. See Answer
Q2:In the principles section of your response you are to list an important fact with respect to each of the following major sources of nutrition: 1. Carbohydrates 2. Fats 3. Proteins 4. Vitamins 5. Minerals 6. Water Additionally, you are to briefly describe the symptoms and causes of the following eating disorders: 1. Anorexia nervosa 2. Binge eating 3. Anorexia Athletica This is the first part of the three part response. Implications In the implications section of your response you are to list and explain personal practices that you might use in attempting to maintain good nutrition. This is the second part of the three part response. References The Corbin text and/or any additional sources may be used as a reference. This is the third part of the three part DQ response. See Answer
Q3: Concentrated milk with a water content of51% (mass %) and a density of 1065 kg m²3, enters a spray dryer at a flow rate of30460 L h¹.If the powder has a water content of 3.1%(mass %), how much powder is produced per hour in kilograms? (round answer to nearest kg). Assume that the milk consists of water and solids and all the solids are in the powder.See Answer
Q4: A standardised milk with a fat content of5% (mass %) is made by mixing a cream with a fat content of 11.7% (mass %) with a skim milk with a fat content of 2% (mass%). To make 42 tonnes of standardised milk,how much cream will be needed? (Give your answer in tonnes to 1 DP).See Answer
Q5: A milk product is made by blending a skim milk (5.1% Protein, 0.3% Fat, and 6.7%Lactose) with a cream (3.1% Protein,19.6% Fat, 3.2% Lactose) and with lactose(100% Lactose). The milk product has a target of 4.3%Protein and 14.9% Lactose. What is the Fat content? Give your answer as a % rounded to 1DP.All percentage values are mass percentages. The remainder of the compositions are Water.See Answer

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