The extent to which an environmental contaminant lingers in the environment or body is referred to as

a. persistence.
b. degradation rate.
c. binding capacity.
d. constancy.
e. perseverance.


ANS: A

Nutritional Science

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? Mrs. P is an 85-year-old female who is a resident of a long-term care facility. The wound nurse was doing her rounds and noticed that Mrs. P had developed an open ulcer with a partial-thickness loss of dermis and a red-pink wound bed on the side of her hip. She is 5'2" and weighs 52 kilograms with no known gastrointestinal or autoimmune issues. The wound nurse schedules a nutrition consultation for Mrs. P and discusses her findings with you.   How much water should Mrs. P drink each day to give her the best opportunity to heal?

A. at least 10 mL/kg B. about 20 mL/kg C. at least 30 mL/kg D. about 50 mL/kg E. at least 75 mL/kg

Nutritional Science

Sue and Juan are newlyweds, and Sue is taking a nutrition course at the local college. She wants to apply the principles that she has learned. Juan is currently a bit overweight and rarely eats a balanced diet. Sue notices that he usually has gas after meals, especially when dairy is present. Lately, he has also been complaining about constipation. Let's see what you can do to assist Sue in her

efforts to analyze Juan's digestive problems. Juan frequently acquires the hiccups. What is a common cause for this ailment? a. Swallowing air b. Withdrawal from smoking c. Eating bananas d. Drinking hot beverages e. Consuming a glass of wine

Nutritional Science

Over-mixing when using the muffin method will result in a tough, rubbery, and tunneled product

Indicate whether the statement is true or false

Nutritional Science

The sponge method

a. is often used for preparing hot dog and hamburger buns. b. is often used with ready-to-use bread-making mixtures. c. involves combining yeast with water and some flour and allowing it to ferment in a warm place until foamy. d. requires mixing the dry ingredients and wet ingredients together just until moistened so that there is not a lot of gluten formation.

Nutritional Science