During the development of atherosclerosis, as platelets adhere to the sub-endothelial surfaces, they begin to secrete both adenosine diphosphate (ADP) and:
a. nitric oxide
b. platelet-derived growth factor.
c. C-reactive protein.
d. plasminogen activator inhibitor.
e. thromboxane A2.
b
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Which of the following statements is true?
A. Adding fat to a food reduces the food's "mouth feel." B. The fat that's in food isn't a source of essential nutrients. C. Fat contributes to the flavor of foods. D. Fatty foods lack the smooth texture that carbohydrate-rich foods have.
Matching
A. contains less than 10 g fat, 4.5 g or less of saturated fat, and less than 95 mg of cholesterol B. < 3 g per serving C. contains 20% or more of given nutrient D. provides 10â€"19% of the Daily Value E. < 140 mg per serving F. < 2 mg 11. Low fat 12. Cholesterol free 13. Low sodium 14. "Good source" 15. "Lean" 16. "High"
The body's physiological adaptation for the purpose of dissipating heat is called ________
A) growth B) homeostasis C) habituation D) acclimatization
Which of the following defines the body’s set point?
a. A person’s minimum healthy weight b. A person’s maximum healthy weight c. Point at which a person’s weight plateaus before dropping again quickly d. Point above which the body tends to lose weight and below which it tends to gain weight e. Point at which all LPL activity ceases