Your Aunt Gladys has a family history of heart disease. She decides to begin eating a bowl of oatmeal every morning to help lower her blood cholesterol. After about a month of following this routine, her cholesterol declined about five points. What is the most likely explanation for this effect??
A) ?Oatmeal is a low-fat food and inhibits the body's synthesis of cholesterol.
B) ?Oatmeal is high in complex fibers that inhibit cholesterol-synthesizing enzymes.
C) ?Oatmeal consumed on a regular basis suppresses the craving for high-cholesterol foods.
D) ?Oatmeal is high in soluble fibers that trap bile, causing the body to use more cholesterol for bile replacement.
D
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All of the following factors are theorized to contribute to the poverty-obesity paradox EXCEPT
A. the increased tendency of low-income people to purchase inexpensive, energy-dense foods that have a longer shelf life. B. the increased tendency of low-income people to spend too much money on relatively expensive sources of protein, such as meats, poultry, and fish. C. the increased tendency of low-income people to live in regions that are not served by markets selling fresh, affordable food. D. the increased level of stress experienced by low-income people, which results in the frequent release of hormones that slow metabolism and increase appetite, and may deplete their ability to make thoughtful choices about foods.
The end products of the oxidative system are acetyl-CoA and glucose-6-phosphate dehydrogenase.?
Indicate whether the statement is true or false
Answer the following questions true (T) or false (F)
1. Energy is provided by ATP-CP, carbohydrate, or fat, depending on the intensity and duration of exercise. 2. Body builders, competitive and elite athletes need twice as much protein as sedentary persons. 3. Most people, whether they are recreational or professional athletes, do not eat enough protein.
Unprocessed oils are best stored in airtight containers because:
a. exposure to the air will decrease the likelihood of rancidity. b. airtight storage destroys the natural antioxidants in the oils. c. points of unsaturation in their molecules are vulnerable to oxidation. d. this prevents hydrogenation, which makes them less healthful.