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
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A professional with the CSSD (Certified Specialist in Sports Dietetics) credential ________.
A. must be a medical doctor with at least five years of advanced training in nutrition B. may have only taken an online course in "sports nutrition" and might not be a reputable source of information C. is a registered dietitian nutritionist (RD or RDN) with advanced training in sports nutrition D. graduated with a bachelor's degree in public health or health promotion
Factors that may increase food costs include:
a. eating meals away from home. b. using a microwave. c. growing vegetables in a garden. d. buying foods in bulk.
What is a feature of zinc in nutrition?
A) ?Pancreatic enzymes are rich in zinc. B) ?The body's primary excretory route is urine. C) ?Good food sources are whole-grain products. D) ?Toxicity symptoms include constipation and low body temperature.
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