Which training principle is based on the idea that the type of physiological responses and eventual adaptations will be specific to the type of stimulus and stress imposed on the body?
A) principle of progressive overload
B) principle of specificity
C) principle of individuality
D) principle of hard/easy
B
Nutritional Science
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Unshortened cakes are baked at
A. 300 to 340°F. B. 325 to 350°F. C. 320 to 350°F. D. 350 to 375°F.
Nutritional Science
Most body reactions occur in what type of solution?
a. Very basic b. Slightly basic c. Neutral d. Slightly acidic
Nutritional Science
Which RQ would not be possible for an ordinary mixed diet of carbohydrate, protein, and fat?
A) ?0.85 B) ?0.80 C) ?0.75 D) ?0.15
Nutritional Science
The Food Code is a(n) _____ publication, updated every _____ years, that shows food-service organizations how to prevent foodborne illness while preparing foods.
A. CDC; 2 B. FDA; 2 C. USDA; 5 D. U.S. Department of Commerce; 5
Nutritional Science