The process by which an amino acid is used to make glucose is termed
a. glycation. b. ketogenesis.
c. protein sparing. d. gluconeogenesis.
d
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_______________ control is fundamental to the management of diabetes and provides the basis for monitoring and evaluation of the condition.
Fill in the blank(s) with the appropriate word(s).
Which of the following is NOT among the characteristics of copper in nutrition?
a. Deficiency is rare b. Legumes are a rich source c. Absorption from foods is poor d. Absorption is reduced by ingestion of zinc supplements
Cakes are done
a. when they have "wrinkled" (but not yet formed a gap) at the pan edges. b. if an inserted toothpick comes out of the cake with batter still clinging to it. c. when they are lightly touched on the top and a mild indentation remains. d. when they start to fall every time the oven door is opened.
Which of the following is not true?
a. Sweat rates during strenuous exercise in the heat can be around 2 to 3 L/h. b. Ad libitum intake of water during exercise in the heat results in complete replacement of body-water losses. c. Accurate prescription of the amount of fluid that should be consumed is difficult without knowing the athlete's sweat rate under the prevailing weather conditions. d. In general, a person does not perceive the sensation of thirst until she or he has lost at least 2% of body weight through sweating. e. Sweat rates vary widely among individuals under the same ambient conditions.