Is food industry responsible for keeping consumers healthy
Problem: Is the food industry responsible for keeping consumers healthy or are they responsible for responding to consumer demand? Does the cost of healthcare for these preventable diseases come into play?
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If you were trying to create meal plan that provides at least 300 grams of carbohydrate per day but also minimizes the rise in blood glucose
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Are they essentially the same? What advantages are offered by one vs the other? How would you incorporate these methods into the decision tree framework?
Is the food industry responsible for keeping consumers healthy or are they responsible for responding to consumer demand?
What would leadership see as a reasonable mitigation, and what would they reject as too costly and therefore find the risk acceptable as is?
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how the end products are absorbed into the enterocytes and then how they get from the enterocytes to the systemic circulation.
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