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Define the level of your self-assessment
Answering the questions of the test, indicate, how often you experience the following conditions according to the scale: very often - 4 points, often - 3 points, sometimes - 2 points, seldom -1 point, never- 0 points.
Sum up the points you`ve got. If the sum is:
• Over 30 – you underestimate yourself • Less than 10 – stop being ignorant, selfish and face the fact that you are the reason of all conflicts • From 10 to 30 – it means you`ve reached the psychological maturity which can be recognized in adequate self-assessment of your possibilities. How do you defend yourself from stress?
Answering the questions of the test, point out how often you are in the following conditions. Remember: the more sincere answers are the more objective the results will be.
The less points you’ve got, the higher is your ability to endure stress. If you have the first or the second level of enduring the stress, you should change the way of your life.
Seminar 3. Sustainable and healthy food.
Purpose: Motivate the necessity of nutrition according to energy consumption. Task: Compare real daily energy consumption with energy flow based on real ration and evaluate quality and safety of the food.
For this you have to do following calculations successively a) Make daily routine and calculate daily energy consumption according to energy consumption of different kinds of energy b) Write in real daily ration and calculate daily energy consumption basing on calorie content of food. Results write in table 2 c) Define real correlation between main nutrients – proteins, fats, carbohydrates, that must be as 1:2, 5:4, 6 according to the energetic value and 1:1:4,9 according to the mass d) Determine food additives used in consumed foodstuff according to functional role e) Calculate possible radionuclide flow with foodstuff according to permissible contents’ levels. Results write in table. f) Propose a well – balanced diet of qualitative nutrition according to the individual energy consumption g) Propose additional load according to the individual caloricity of food allowance. Date: 2015-01-29; view: 1854
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