Which statement is true regarding Healthy People 2020?
What will be an ideal response?
It aims to eliminate health disparities and improve access to health education.
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The basis for a creamy crystalline candy is the formation of
A. nuclei, or small, fine crystals of individual sugars that serve as attachment points. B. nuclei, or small aggregates of molecules serving as the starting point of crystallization. C. seeds, or small aggregates of sugar and fat around which the candy is formed. D. either small seeds or nuclei.
Craig is a college junior who is on the college cross-country team. He has been training hard to make the top seven runners. He feels comfortable with his training plan but is confused about how to nourish his body to maximize his performance in daily practice runs, time trials, and competitions. He has found it difficult to eat enough throughout his busy school day and at the same time eat the
right foods that don't upset his stomach. Craig makes an appointment with a registered dietitian to learn what he can do to improve his competitive edge. In the first appointment with the dietitian Craig goes over his typical dietary intake for the week. He discovers that he is not eating enough before or after his workouts and that this is the likely reason he is not recovering between workouts. He also has his body fat and body water measured. The dietitian discovers that his body water is low, which means he is dehydrated, and that his body fat percentage is 2.5%. How soon should Craig plan to eat a meal after intense training runs and competitions? A) Within 5 minutes of completion of the run/competition B) Within 30 minutes of completion of the run/competition C) Within 1 hour of completion of the run/competition D) Within 3 hours of completion of the run/competition
Which of the following foods would be most likely to contribute to dental caries?
a. raw carrots b. milk c. soft drinks d. cheese
The largest percentage of sodium in people's diets comes from _____
a. salt added during cooking b. salt added to foods by manufacturers c. salt added at the table d. the natural salt content of foods e. drinking carbonated beverages