Which of the following is NOT a potential benefit associated with organic meat production?

What will be an ideal response?


decrease in biodiversity

Nutritional Science

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Dietary patterns that are high in ________ tend to increase the risk of cardiovascular disease and cancer.

A. red meat B. chicken and turkey C. fish D. legumes

Nutritional Science

According to the DRI, what is the upper limit of fat (g) that may be consumed by a healthy person requiring 3000 kcalories per day?

a. 33 b. 66 c. 83 d. 117

Nutritional Science

What sources might you use to collect community data?

Nutritional Science

Which of the following is a type of chemical reaction that results in energy being absorbed or stored?

a. Endergonic b. Exergonic c. Enderthermic d. Excitation

Nutritional Science