List different controllable and non-controllable risk factors of heart disease
Controllable risk factors include high LDL cholesterol, low HDL cholesterol, high blood pressure, cigarette smoking, diabetes, physical inactivity, obesity, an atherogenic diet, and stress. Non-controllable risk factors include age, gender, and genetics.
You might also like to view...
Insulin
A. is released during fasting periods, such as between meals. B. increases blood glucose levels after meals. C. stimulates cells to break down glycogen for energy. D. helps glucose enter cells.
There are ________ common amino acids
a. 20 b. 11 c. 19 d. 9
Which of the following statements is true regarding poultry processing?
a. Mechanical removal of meat from the bone causes a redistribution of collagen fibers and myofibril proteins around the fat globules, resulting in a less stable emulsion. b. Larger cuts of processed poultry have a characteristic texture due to binders and other compounds that have been added. c. Brine mixtures containing water, salt, and phosphates decrease flavor and cohesiveness. d. Phosphates cause the protein fibers to stiffen. e. Gums prevent water loss during heating and make slicing difficult.
A T-score between -1 and 1 on a dual energy x-ray absorptiometry (DXA) signifies
A. lower-than-normal bone density. B. osteoporosis. C. normal bone density. D. growing bone.