Substances that the body requires for normal growth and health but cannot manufacture in sufficient amounts, and that therefore must be obtained in the diet, are called:
1.important nutrients.
2.essential nutrients.
3.critical nutrients.
4.nonessential nutrients.
2
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Brian is a 21-year-old Caucasian student who is in his last year of college. Though he is a good student, it has been Brian's practice since freshman year to binge drink on weekends, typically consuming more than a six-pack of beer on Friday and Saturday nights. Brian is 5'11" tall; has weighed about the same, 195 lbs., for the past few years; and is fairly muscular and athletic in his build. He
eats most meals in the cafeteria, but despite access to homemade foods, he eats few vegetables, fruits, and whole grains, and his diet is high in fat and salt. The only snacks he consumes are from the vending machine, and he usually washes down a bag of corn chips with a soda, or grabs a burger, fries, and beer when out on weekends. He doesn't take any medications and has no significant medical history. A recent physical examination in preparation for basketball season revealed no remarkable physical findings except muscle aches since restarting weight lifting and new-onset stomach pain, which the doctor assesses to be gastritis. A lipid profile found his triglycerides and VLDL cholesterol to be elevated. His blood pressure is slightly elevated. He has a family history of hypertension, stroke, and alcohol abuse. The doctor addresses alcohol consumption when obtaining Brian's dietary history, noting that binge drinking could be a cause of: a. gastritis. b. hypertension. c. muscle pain. d. both a and b e. both b and c
When adding dressing to salads,
A. the best time to add dressing is about one-half hour before serving to allow the greens to wilt a bit and absorb the flavor. B. it is best to have the dressing at room temperature to improve its ability to coat the ingredients. C. it is best to top the salad with the dressing without mixing. D. it is best to only add enough dressing to lightly coat the salad ingredients.
Which ingredient listed on food labels would be acceptable to the person who is highly intolerant to lactose in the diet?
A) ?whey B) ?casein C) ?dextrins D) ?milk solids
Structure of a fatty acid
What will be an ideal response?