Researchers are steering away from population-wide recommendations for low-fat diets because ____

a. most people don't follow them anyway
b. there have been reports of nutrient deficiencies associated with low-fat diets
c. some sources of fat are valuable to health and should not be avoided
d. low-fat diets really aren't beneficial after all
e. all sources of fat are good for you


c

Nutritional Science

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Amino means containing ________.

a. oxygen b. sulfur c. carbon d. hydrogen e. nitrogen

Nutritional Science

________ acid is an omega-6 fatty acid.

A. Linoleic B. Alpha-linolenic C. Docosahexaenoic D. Eicosapentaenoic

Nutritional Science

Which characteristic of the provider would be most likely support a positive relationship with the client?

a. charisma b. wisdom c. flexibility d. insight e. power

Nutritional Science

When green vegetables begin to lose their color during serving, consider:

a. changing vendors or brands b. decreasing holding time during heating c. use different cooking equipment d. changing the storage temperature

Nutritional Science