What is the most likely reason that high fat diets contribute to weight gain and obesity?
a. Fat provides more kcals per gram than carbohydrate or protein.
b. Fat does not provide as much satiety as carbohydrate.
c. The conversion of dietary fat to stored fat is very efficient.
d. All of these contribute.
Ans: d. All of these contribute.
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Most children are diagnosed with cerebral palsy by 5–10 years of age.
Answer the following statement true (T) or false (F)
Betsy Winslow is a 62-year-old retired school teacher. She is 5'3" tall and weighs 155 pounds (BMI 27.5). Mrs. Winslow is a member of a walking group that meets three mornings a week. She walks two miles each morning. After experiencing episodes of chest pain and shortness of breath when walking, she made an appointment to see her physician. Her laboratory results are as follows: Total
cholesterol 251 mg/dL HDL cholesterol 47 mg/dL LDL cholesterol 146 mg/dL Triglycerides 203 mg/dL Mrs. Winslow's 24-hour recall reveals the following intake: Breakfast: Scrambled eggs, bacon, toast with butter and jelly Lunch: Hamburger, pizza, salad with Italian dressing Dinner: Fried chicken, mashed potatoes and gravy, buttered corn on the cob, 2% milk, sweet tea, coconut cake Snack: Ice cream, cola Snack: 3 chocolate cookies, 2% milk An alternate choice for the butter that Mrs. Winslow uses that could help lower her cholesterol is _____. a. stick margarine b. margarine that contains plant sterols or stanols c. soft margarine d. margarine made from corn oil e. margarine rich in saturated fats
The serving sizes recommended in the USDA Food Patterns are close to those indicated on food labels.
a. true b. false
An important buffer that helps maintain the acid-base balance of the blood is ____
a. hemoglobin b. an electrolyte c. albumin d. structural e. an antibody