Which of the following is a naturally occurring form of vitamin D produced in human skin?

a. calcitonin
b. cholecalciferol
c. chondroitin
d. ergocalciferol
e. hydroxyapatite


b

Nutritional Science

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Data suggest that vegetarian adolescents consume more fruits and vegetables, fewer sweets, fewer salty snack foods, and less fat compared to omnivorous teens. 

Answer the following statement true (T) or false (F)

Nutritional Science

A pharmacologic dose of vitamin B12 is given to a newly diagnosed patient with _______________ acidemia to determine whether the enzymatic defect is vitamin responsive.

Fill in the blank(s) with the appropriate word(s).

Nutritional Science

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 Based on his BMI, Jim would be considered: a. within his ideal body weight range. b. below his ideal body weight range. c. above his ideal body weight range. d. Not enough information provided to determine

Nutritional Science

One major factor that contributes to food poverty is _____

a. low living expenses b. lack of volunteers to staff food pantries c. not enough food available d. lack of knowledge about food assistance programs e. lack of insurance

Nutritional Science