If taken correctly, creatine may enhance _____ performance
a. weight lifting
b. tennis
c. swimming
d. baseball
e. basketball
a
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In yeast bread production,
A. fermenting yeasts contribute to the unique flavor of baked products through the formation of both volatile and nonvolatile products. B. nonvolatile amino acids and saccharides generate flavors through the Maillard reaction. C. organic acids and carbonyl compounds contribute to crust flavor. D. a high level of acetic acid is thought to provide the unique flavor of French bread. E. All of these are correct. F. None of these are correct.
Ineffective weight-loss products:
A) usually are investigated only after consumers complain. B) do not need to be proved safe before being allowed on the market. C) include herbal remedies and dietary supplements. D) All of the above
Which body composition assessment method is considered the "gold standard"?
a. Hyrdrostatic weighing b. Bioelectrical impedance (BIA) c. Dual-energy X-ray absorptiometry (DEXA) d. Skinfold thickness
A general principle that can help in choosing carbohydrates (and foods in general) is to eat a primarily _____, _____ diet
a. whole-food; plant-based b. high-protein; low-fat c. enriched-food; varied d. sugar-free; processed-food e. low-carbohydrate; nutrient-dense