On average, dietary intakes of older adults lack sufficient _____
a. iron
b. selenium
c. bet-carotene
d. magnesium
e. vitamin C
d
Nutritional Science
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Which of the following types of fat replacers have the characteristics of fat but with fewer kcalories because of their altered digestibility?
A. substitutes B. mimetics C. analogs D. sugar alcohols
Nutritional Science
The foodborne infection that is most commonly a result of eating contaminated eggs or poultry is caused by: a. Salmonella
b. Listeria. c. Clostridium botulinum. d. Staphylococcus aureus. e. Escherichia coli.
Nutritional Science
Hyperhomocystemia is:?
A) cancer promoting. B) a heart disease risk factor. C) linked to unmanaged hyperglycemia. D) a type of allergic reaction. E) an autoimmune disorder.
Nutritional Science
Approximately 95% of all food lipids are sterols.
Answer the following statement true (T) or false (F)
Nutritional Science