Eighty percent of bone is made up of
A. spongy bone.
B. collagen.
C. cortical bone.
D. trabecular bone.
Answer: C
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Milk fat comes from _____.
A. triglycerides from the mother's blood B. new fatty acids produced in the breast C. triglycerides produced by the placenta D. triglycerides produced by the placenta and new fatty acids produced in the breast E. triglycerides from the mother's blood and new fatty acids produced in the breast
How does the method of cooking affect thiamin stability?
a. Microwaving the food conserves much of the thiamin. b. Prolonged heating of the food has little, if any, effect on the thiamin. c. Boiling the food tends to conserve thiamin by forming a stable, hydrated complex. d. Steaming the food can lead to substantial thiamin loss due to the high heat needed to form the steam. e. Blanching the food before cooking it will preserve thiamin content. ANS: A
Eating raw shellfish puts a person at risk for contracting hepatitis
Indicate whether the statement is true or false
For a health claim to be made about a food product, it must NOT contain more than ________.
A. 70% carbohydrate B. 19 g fat C. 4 g saturated fat D. 120 mg cholesterol E. All of these choices are correct.