How does nutrition knowledge influence food choices?
a. It motivates some, but not all, people to make healthful changes.
b. It is all that most people need to make healthful changes.
c. It rarely helps "committed" consumers to make healthful changes.
d. It provides the greatest motivation to change for "unconcerned" consumers.
a
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The portion of a triglyceride molecule that can be converted into glucose is _____
a. short-chain fatty acids b. medium-chain fatty acids c. long-chain fatty acids d. glycerol e. adenosine triphosphate
A nutritionally unstable patient who is receiving enteral feedings should have fluid status assessed at least: a. every day
b. 3 times per week. c. every week. d. every 1-2 weeks. e. prn.
The browning reaction that takes place between sugars and amino acids at high temperatures is called:
a. glycosylation. b. the Maillard reaction. c. caramelization. d. nutrient redaction.
DNA contains coded information that enables human cells to make micronutrients, including as iron and vitamin C.
Answer the following statement true (T) or false (F)