Concern about the adverse side effects of long-chain fats has given rise to formulas supplemented with _____ to boost immunity

a. omega-3 fatty acids
b. MCT oil
c. FOS
d. CHO


a

Nutritional Science

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In addition to the genome sequence, the role of _______________, the microbiome, and modulation of gene expression by dietary factors must also be considered in the overall scope of genome–nutrient interactions.

Fill in the blank(s) with the appropriate word(s).

Nutritional Science

Which of the following is a characteristic of the response to stress?

a. Men often follow a pattern of "tend-and-befriend" b. Women usually engage in the "fight-or-flight" response c. Older men and women tend to lose their ability to adapt to stress d. Common psychological stressors in older people include alcohol abuse and smoking e. The physiologic responses triggered by stress decrease the likelihood of physical responses to the stressors

Nutritional Science

Which online tool is NOT correctly matched with its function?

a. "MyPyramid Menu Planner" -- allows you to develop your own menus based on calorie need. b. "For Professionals" -- provides 7 days of sample menus for a 2000-calorie pattern. c. "MyPyramid Plan" -- provides explanations about each food group and discretionary calories. d. "MyPyramid for Kids" -- provides games and resources for elementary school-age children.

Nutritional Science

Jeanne's total blood cholesterol level is 220 mg/dl and her ratio of total cholesterol to HDL cholesterol is 6:1. According to this information,

A. Jeanne's total blood cholesterol level and her ratio of total cholesterol to HDL cholesterol are within healthy limits. B. Jeanne's total blood cholesterol level is too low to provide optimal health, and she should consume more foods that are rich sources of saturated fat. C. Jeanne has a risk of cardiovascular disease that's 10 times lower than average. D. Jeanne needs to reduce her total cholesterol level to under 200 mg/dl and increase her HDL level to lower her risk of heart disease.

Nutritional Science