The nutrient that has the greatest influence on blood glucose levels is:
a. protein.
b. fat.
c. carbohydrate.
d. calcium.
c
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What system was developed by government regulatory agencies and the food industry to help identify and/or control food contamination and foodborne disease?
a. The Two-Forty-One-Forty rule b. Safe Handling Certification Program c. Hazard Analysis Critical Control Points d. North American Residue Monitoring Program e. Precautionary Principle
Provision of adequate energy and nutrients to the very preterm infant requires _____, followed by slow transition to _____
a. breastfeeding; parenteral feeding b. parenteral feeding; breastfeeding c. enteral feeding; parenteral feeding d. parenteral feeding; enteral feeding e. enteral feeding; breastfeeding
What is a conjugated linoleic acid?
a. A type of cis-fatty acid b. A partially hydrogenated omega-6 lipid c. A fatty acid with the chemical make-up of linoleic acid but with a different configuration d. A fatty acid resulting from the partial hydrolysis of dietary phospholipids in the intestinal tract e. A nitrogen-containing compound found in foods and made in the body from the amino acid methionine.
To prevent contamination of food with pathogens found in fecal matter, hands should be washed for at least _____ seconds after using the bathroom, changing a diaper, or handling a pet
A. 10 B. 20 C. 45 D. 60