____ is the largest influence on energy expenditure

a. Basal metabolic rate
b. Body mass index
c. Thermal effect of food
d. Volitional physical activity


a

Nutritional Science

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Providing enough, but not an excess, of a food is a diet-planning principle known as ____

a. safety b. variety c. moderation d. undernutrition e. conservatism

Nutritional Science

What is the term for an accumulation of fatty deposits, smooth muscle cells, and fibrous connective tissue in blood vessels?

a. plaque. b. platelets c. thrombosis d. embolism

Nutritional Science

What condition is a major contributor to disability and placement in nursing homes for those over age 75 and is often accompanied by food intake changes?

a. diabetes b. hypertension c. dementia d. osteoporosis

Nutritional Science

A patient is being given a formula that is 1.5 cal/ml. He is given 1.5 L per day. How many calories is he receiving daily?

a. 2250 b. 1800 c. 3000 d. 1400

Nutritional Science