Keratinization is the result of
a. toxicity of vitamin A. b. toxicity of vitamin D.
c. deficiency of vitamin A. d. deficiency of vitamin D.
c
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In both chickens and turkeys, the _____ content of the white meat is lower than that of the dark meat.
A. collagen B. saturated fat C. myoglobin D. elastin
FODMAPs (fermentable oligo-, di-, and monosaccharides and polyols) may increase gastrointestinal distress for individuals diagnosed with type 1 diabetes. Under the supervision of a primary care physician or registered dietitian, a low-FODMAP diet may be recommended to alleviate symptoms associated with poor glycemic control.
Answer the following statement true (T) or false (F)
________ is the most biologically active form of vitamin A in the body.
A. Retinol B. Beta-carotene C. Lutein D. Alpha-tocopherol
Discuss the various types of fats and how they are used in the body
What will be an ideal response?