When calculating a dietary prescription, why is fat intake determined after carbohydrate and protein?
a. Fat is easier to calculate
b. Fat is not an essential nutrient
c. Carbohydrate and protein play critical roles in training and recovery
d. Low-fat diets are associated with improved performance
c
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The MOST common lipids found in food are
A. sterols. B. triglycerides. C. phospholipids. D. glycerols.
Epidemiological research may provide a relative risk (RR), which represents the increase or decrease in risk that may be associated with specific dietary practices.
Answer the following statement true (T) or false (F)
The energy required to process food is called the processing load
Indicate whether the statement is true or false
_______________ is energy expenditure required to adapt to changes in the environment or to physiological conditions
Fill in the blank(s) with correct word