Cortical bone

A. is more likely to become fractured than trabecular bone.
B. has a dense structure.
C. is more rapidly remodeled than trabecular bone.
D. has a spongy structure.


Answer: B

Nutritional Science

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Which of the following is a characteristic of the metabolism of specific macronutrients?

a. The rate of fat oxidation does not change when fat is eaten in excess. b. The rate of protein oxidation does not change when protein is eaten in excess. c. The rate of glucose oxidation does not change when carbohydrate is eaten in excess. d. The conversion of dietary glucose to fat is the major pathway of carbohydrate utilization. e. The conversion of protein to muscle is hastened when protein intake exceeds protein requirements.

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______ enhances the bioavailability of non-heme iron

A. calcium B. Niacin C. Vitamin C D. Vitamin D

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Which of the following is not a characteristic of caffeine use in physical activity?

a. It slows depletion of muscle glycogen b. It often induces stomach upset and diarrhea c. It acts as a physiological and psychological stimulant d. It is permitted in moderation by the National Collegiate Athletic Association (NCAA)

Nutritional Science

List the four factors that, in addition to ingredients and mixing methods, must be considered when baking a cake. Explain the importance of each.

What will be an ideal response?

Nutritional Science