Which of the following defines protein turnover?
a. The sum of protein in food and the body
b. The sum of protein synthesis and degradation
c. The amount of protein absorbed from the diet
d. The amount of protein used to synthesize glucose
b
Nutritional Science
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What does the glycemic index (GI) measure?
a. Degree of sweetness b. Potential for oxidation as a fuel source c. Level of gastrointestinal distress d. Extent of blood glucose elevation
Nutritional Science
An enzyme that digests lipids is
a) amylase b) lipase c) protease d) pepsin
Nutritional Science
Lactose intolerance is due to a(n)
A) allergy to casein (milk protein). B) deficiency of lactose. C) deficiency of lactase. D) deficiency of healthy bacteria in the GI tract.
Nutritional Science
Differentiate between feasible measures and justifiable measures that might be included in the grant proposal
Nutritional Science