The protein component that attaches itself to lipoproteins and has a significant effect on function is:
a. cholesterol.
b. apolipoprotein.
c. lipoprotein lipase.
d. phospholipid.
B
Nutritional Science
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Seventy-three percent of the population of Switzerland speaks what language?
a. Swiss American b. Swiss German c. Swiss Italian d. Swiss French e. Swiss Hungarian
Nutritional Science
_________ are strong desires to avoid particular foods and are thought to be due to hormonal changes.
Fill in the blank(s) with the appropriate word(s).
Nutritional Science
Health risks associated with being obese include:
a. sleep apnea. b. nocturia. c. food allergies. d. multiple sclerosis.
Nutritional Science
Outline the physiological changes that occur as part of aging and discuss their impact on nutritional status
Nutritional Science