pH is defined as the:
a. ratio of bases to acids.
b. ratio of volatile acids to nonvolatile acids.
c. ratio of acids to bases.
c
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What structural factor contributes to the tenderness of fish?
A. amino acid content B. collagen C. muscle structure D. All of these are correct.
When a client asks if antioxidant vitamin supplements help with prevention of CHD, what is the appropriate response?
a. "No studies have indicated that supplementation with these vitamins can cause harm." b. "Evidence demonstrates that diets high in vitamins A, D, E, and K directly prevent CHD." c. "Antioxidants can interfere with oxidized LDL that advances development of atherosclerosis." d. "Data is insufficient to make recommendations related to effects of antioxidants on their ability to prevent CHF."
Describe why energy needs decline with advancing age
Which of the following is (are) recommended for post-exercise intake?
a. Low-fat chocolate milk b. Fruit-in-the-bottom yogurt c. Turkey sandwich d. All of the above