__________increases with age, inhibiting the ability of many to consume calcium-rich dairy products
A) Morning sickness
B) Neural development
C) Bone density
D) Lactose intolerance
D
Nutritional Science
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What is the simplest 18-carbon fatty acid?
a. Stearic acid b. Linoleic acid c. Palmitic acid d. Linolenic acid
Nutritional Science
Milk provides an insignificant source of ____
a. riboflavin b. vitamin D c. vitamin C d. protein e. potassium
Nutritional Science
Which of the following are the best thiamin sources?
A. Seafood, vegetables of the cabbage family, whole grains B. Root vegetables, cheddar-type cheese, deep yellow/orange fruits and vegetables C. Milk, beef, deep yellow/orange fruits and vegetables D. Pork, whole grains, enriched cereals, legumes
Nutritional Science
Which of the following fatty acids is generally solid at room temperature?
A) short-chain B) polyunsaturated C) monounsaturated D) saturated
Nutritional Science