Most standard infant formulas are fortified with:
a. DHA and arachidonic acid.
b. DHA and linoleic acid.
c. linolenic and linoleic acid.
d. DHA and EPA.
a
You might also like to view...
Home canning utilizes _____ to kills pathogens within the foods being canned. This process creates a(n) _____ environment that inhibits the growth of most pathogens except C. botulinum
A. salting, highly acidic B. salting, highly alkaline C. heat, oxygen-rich D. heat, oxygen-free
When eggs are overcooked, the
A. fat-soluble vitamins-A, D, E, and K-are lost. B. minerals, especially selenium, iodine, zinc, iron, and copper, are lost. C. iron is not very available because, when exposed to heat, it binds to an egg protein that inhibits absorption. D. iron in the yolk is transformed into ferrous sulfide, causing an unpleasant flavor.
Lean tissue contains a lower percentage of fluid compared with fat tissue
Indicate whether the statement is true or false
Hypophosphatemia is defined as a serum phosphate level:
a. <0.3 mg/dL b. <1.3 mg/dL c. <2.3 mg/dL d. <3.3 mg/dL e. <4.3 mg/dL