_____ is the production of glucose from a non-carbohydrate source, such as amino acids

a. Glycolysis
b. Gluconeogenesis
c. Lipolysis
d. Ketosis


b

Nutritional Science

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Aging is often associated with dysphagia, which is the condition of

A. slowing of the gastrointestinal tract. B. difficulty swallowing foods. C. abnormal taste perception. D. decrease in muscle strength.

Nutritional Science

The newest guideline for potassium intake is 2,500 mg per day to lower blood pressure. _____________________

Indicate whether the statement is true or false

Nutritional Science

Which of the physiological buffers has the most potent buffering capacity?

a. bicarbonate-carbonic acid system b. hydrochloric acid system c. phosphates d. proteins

Nutritional Science

Unsaturated fats should be consumed in moderation because:

a. they are high in kcalories. b. they raise LDL levels. c. the foods that contain them are not nutritious. d. they reduce blood clotting factors.

Nutritional Science