The main factors that influence the GI value of a food include all of the following except the
a. structure of the starch.
b. type of fiber in the food.
c. manner in which the food was processed.
d. time of day the food was consumed.
d
Nutritional Science
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Which is the most important supplemental enzyme for CF patients?
A. lactase B. lipase C. maltase D. sucrase E. pepsin
Nutritional Science
Sources of carbohydrate are
A) fats, oils, butter, and margarine. (source of lipids) B) fish, eggs, beef, pork, and poultry. C) cereals, fruits, vegetables, and milk. D) green leafy vegetables, seafood, and water.
Nutritional Science
Moderate alcohol consumption is associated with increased risk of cardiovascular disease, stroke, and type 2 diabetes
Indicate whether the statement is true or false
Nutritional Science
Which element must be available for thyroxine to be synthesized?
a. iron b. iodine c. zinc d. fluoride e. chloride
Nutritional Science