Matching

A. may increase risk of cancer
B. may decrease risk of cancer

12. Eating charred meats
13. Maintaining a BMI between 21 and 23
14. Exercising 30 minutes daily
15. Smoking
16. Being overweight
17. Maintaining a healthy weight
18. Watching more than 2 hours of television daily
19. Reducing intake of energy-dense foods like sweets and treats


12. ANS: A
13. ANS: B
14. ANS: B
15. ANS: A
16. ANS: A
17. ANS: B
18. ANS: A
19. ANS: B

Nutritional Science

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What is a feature of zinc in nutrition?

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Riboflavin is used by the body to _____

a. facilitate energy metabolism b. prevent the disease pellagra c. provide raw materials for red blood cells d. maintain epithelial tissue e. form hyaline cartilage

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