The substrates for gluconeogenesis include glucogenic amino acids, _____
a. glucose, and glycogen
b. lactate, and glycerol
c. fatty acids, and glycerol
d. triglycerides, and vitamins
b
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Which of the following substances is characterized by its ability to move freely and adapt to the
shape of the vessel that contains it? A) an electrolyte B) a fluid C) an ion D) a diuretic
When judging nutrition information, which is the least important factor?
a) How many people authored the study report b) How the study was funded c) The design of the study d) What type of literature the study was published in
The most variable component of energy expenditure is:
a. the thermic effect of food. b. basal metabolic rate. c. activity thermogenesis. d. expenditures during sleep. e. bone mass.
The two major approaches to prevention of foodborne illness include:
1.pesticide use and irradiation. 2.hormone use and antibiotic use. 3.food safety regulations during processing and safe consumer behaviors. 4.consumer behaviors and restaurant inspections.