Type II Diabetes, ________.

A. Body cells are responsive to insulin
B. An insufficient amount of insulin is often produced
C. Hyperglycemia occurs
D. Hypoglycemia occurs


Answer: C. Hyperglycemia occurs

Nutritional Science

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Portion sizes in restaurants follow the recommendations of the MyPlate

Indicate whether the statement is true or false

Nutritional Science

Parents can help decrease the likelihood that their children will develop eating disorders by:

a. limiting intake of snacks between meals. b. ensuring that their school teaches good nutrition. c. engaging in regular exercise with them. d. avoiding prejudice against overweight people.

Nutritional Science

AS is a 54 year old business man who has a family history of lung cancer. AS started smoking at 15; years later, he got what he thought was a very bad cold that lasted for a week, started experiencing pain in his tongue, and was given ibuprofen for pain. He then noticed white sores that were getting bigger in his oral cavity near the tongue. He started feeling generally lousy and was unable to

eat due to severe pain, and lost 30 lbs in a month. AS went to the clinic, where they did a biopsy that revealed squamous cell cancer of the tongue. AS has undergone radiation therapy (RT) and surgery to remove the cancer and a restorative surgery was scheduled. Due to RT, AS has developed mucositis and xerostomia in his oral cavity. All his nodes that were sent to the laboratory tested negative for metastasis, and no further RT was needed. The surgeons felt confident that they had removed all the cancer. HT: 5`11" UBW: 165 lbs WT: 135 lbs Meds: Corticosteroids and antineoplastic (dexamethasone) to reduce inflammation, K depletion, Na retention; and morphine for pain. What simple and inexpensive recommendation might help AS with his xerostomia? a. supplement with vitamin C b. chew sugar-free gum c. supplement with omega-6 fatty acids d. eat high fiber foods e. supplement with coenzyme Q10

Nutritional Science

By law, ice cream must contain at least

a. 30% cream. b. 10% milk fat by weight. c. 20% milk fat by weight. d. 90% milk-based products with added sugar. e. 85% milk solids-not-fat by weight.

Nutritional Science