Which of the following describe a conditionally essential nutrient?
A. A nutrient that may be made in the body, but in amounts that are inadequate.
B. A nutrient that becomes essential due to a metabolic disorder or serious disease (e.g. kidney or liver disease).
C. A nutrient that is normally nonessential, but becomes essential under certain conditions.
D. All of the choices are correct.
Answer: D
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Which of the following bacteria can produce a foodborne intoxication (as opposed to foodborne infection)?
A. Staphylococcus aureus B. Salmonella species C. Clostridium perfringens D. Campylobacter jejuni
Ethan achieves his recommended intake of vegetables by eating a large baked potato every day. Which principle is he not achieving?
a) balance b) moderation c) nutrient density d) variety
The RDA for iron for children aged 4–8 years is 8 mg/day.
Answer the following statement true (T) or false (F)
One substance that causes food poisoning is mold. Describe the allergic reactions to molds, the symptoms, and preventive measures