____ 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
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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
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
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
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