The developmental phase MOST characterized by rapid physical growth, changes in body composition, greater body image self-consciousness, and increasing independence is
A) adolescence. B) childhood. C) infancy. D) toddlerhood.
A
Nutritional Science
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The Acceptable Macronutrient Distribution Range (AMDR) for carbohydrate for adults is:
a. 30% to 50%. b. 35% to 55%. c. 45% to 65%. d. 55% to 75%.
Nutritional Science
Your body replenishes its stock of essential amino acids by
A) making new amino acids. B) converting carbohydrate to amino acids. C) degrading its proteins. D) converting essential fats to amino acids.
Nutritional Science
Textured vegetable protein is usually made from ____.
a. soybeans b. corn stalks c. a variety of legumes d. cruciferous vegetables e. dark green, red, and orange vegetables
Nutritional Science
All of the following dietary factors decrease LDL cholesterol EXCEPT:
1.mono- and polyunsaturated fats. 2.trans fats. 3.whole-grain products. 4.nuts.
Nutritional Science