Which of the following does NOT describe a function of fat?
a. Adds flavor to food
b. Serves as a carrier of fat-soluble vitamins
c. Is an essential constituent of body tissues
d. Supplies up to 25% of the body's energy needs during rest
d
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________ is/are a set of principles developed by the USDA and the USDHHS to help reduce the risk of developing chronic disease.
a) Food Fundamentals b) Dietary Guidelines for Americans c) South Beach Diet d) DASH Diet
Recommended Dietary Allowances are based on the ____
A) ?Lower Tolerable Limit B) ?Upper Tolerable Limit C) ?Subclinical Deficiency Value D) ?Estimated Average Requirement
Which of the following does not indicate the need to adjust a modified diet?
a. a patient is not satisfied with the diet b. a patient is not tolerating the diet c. a patient complains of poor appetite d. a patient's condition changes
Epidemiologists conducting a study in a rural village in Italy have calculated a relative risk of 0.5 for developing heart disease by consuming olive daily. This indicates ________.
A. olive oil consumption may cut heart disease risk by half B. olive oil consumption increases heart disease risk by 50% C. 50% of the population in this village has diabetes and osteoporosis D. half of the population in this village suffers from heart diseases