A process characterized by increases in cell number and size is called:
3
Nutritional Science
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What is a primary risk factor associated with development of hypertension?
A) age over 45 years B) female gender C) Asian ethnicity D) heavy alcohol intake
Nutritional Science
Which describes a Level II, community intervention?
a. providing a health fair b. creating a fitness program in a school c. providing tax incentives for companies with wellness programs d. creating Internet websites
Nutritional Science
The vitamin thiamin is composed of a thiazole and
A. an amine group. B. sulfur. C. a diphosphate ester. D. a phosphate group.
Nutritional Science
The process of breaking down protein into single amino acids is called
A. lipolysis. B. hydrolysis. C. glycolysis. D. proteolysis.
Nutritional Science