Answer: d. achieve and maintain good health.
A key reason to study the science of nutrition is to:
a. produce essential nutrients
b. reduce your body weight.
c. promote inflammation.
d. achieve and maintain good health.
Nutritional Science
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What is the MOST critical limitation of direct and indirect calorimetry methods?
A. They are less accurate than other methods. B. They give data only under physically active conditions. C. They must be performed in a laboratory or special chamber. D. The necessary supplies are difficult to acquire.
Nutritional Science
Cooling cakes on a rack prevents sogginess.
Answer the following statement true (T) or false (F)
Nutritional Science
Using the Mifflin-St. Jeor equation for men (below) and a stress factor of 1.3, estimate the energy needs of Mr. Briggs, who is 33 years old, is 173 cm tall, and weighs 67 kg
RMR = [9.99 ? weight (kg)] + [6.25 ? height (cm)] – [4.92 ? age (years)] + 5 a. 1593 kcal b. 1918 kcal c. 2071 kcal d. 2493 kcal
Nutritional Science
Milk sold in clear bottles might be low in ___.
A. riboflavin B. vitamin D C. vitamin A D. iron
Nutritional Science