Chemicals that are found in an organism but are not produced by it or expected to be there, such as drugs or pollutants, are called:
a. probiotics.
b. prebiotics.
c. antibiotics.
d. xenobiotics.
d
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Why does the FDA allow packaged foods in this video to contain more calories than listed on the label without penalty?
A) Food is variable and the exact caloric content of each serving cannot be completely predictable.The FDA requires a sample of at least one dozen of each food product to be analyzed before imposing a penalty on the manufacturer. B) Assessing the caloric content of foods is a costly process and the FDA wants to support the efforts of packaged-food companies. C) The FDA doesn't differentiate between the caloric content of foods that are within 100 calories of each other. D) Lobbyists from packaged food companies don't want consumers to really know the facts about foods they purchase.
Jim, a 21-year-old, medium-frame 6’2” senior weighing in at 205 lbs is a very active varsity wrestler majoring in psychology. He is participating in a “Hydration Study” that includes the collection of the following data: body composition analysis utilizing the Bod Pod®, food/beverage intake via dietary assessment questionnaire, urine sample, and analysis of saliva. The following data
have been provided to assist in answering the questions. Bod Pod® Results: 59% body water 86.7% lean mass 13.3% fat mass Reference Values for Bod Pod®: Risky (high body fat) = men: >30%; women: >40% Excess fat = men: 21%-30%; women: 31%-40% Moderately lean = men: 13%-20%; women: 23%-30% Lean = men: 9%-12%; women: 19%-22% Ultra lean = men: 5%-8%; women: 15%-18% Risky (low body fat) = men: <5%; women: <15% 24-Hour Recall: 3540 kcalories 177 grams protein 118 grams fat Males: EER = 662 - [9.53 x Age (y)] + PA x [(15.91 x weight in kg) + (539.6 x height in m)] PA Values: Sedentary = 1.0, Low Active = 1.11, Active = 1.25, Very Active = 1.48 What was the total percentage of kcalories from carbohydrates in Jim’s diet based on his 24-hour recall? a. 40 b. 45 c. 50 d. 55
The supervisor recommends that Colin review the _____ for more detailed diet information
a. Material Data Safety Sheets b. HACCP c. diet manual d. chef's menus
Diets providing low-glycemic index carbohydrates:
A) help to improve blood glucose in people with diabetes. B) reduce the risk of some types of cancer and heart disease. C) increase levels of "good" (HDL) cholesterol. D) All of the above