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