Myplate was created to a. to encourage americans to eat the same quantity of food across the different food groups b. to be a visual tool for understanding a healthy diet c. to americans measure the amount of fat in their bodies d. to provide a reference for evaluating different types of cuisine

Wha arrow in the figure points to the section that indicates how much food is in the package/container

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.

Aproper cool-down routine includes which of the following? a). eating a good-sized meal b. five to 10 minutes of slow walking or jogging and stretching c). less than 5 minutes of cool-down stretches d). sprinting or other strenuous exercise