Diets providing low-glycemic index carbohydrates have been found to have all of the following benefits EXCEPT:
a. increased levels of triglycerides.
b. decreased risk of developing type 2 diabetes.
c. reduction of elevated cholesterol.
d. increased levels of HDL cholesterol.
a
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_______________ reduces bone turnover; prevents bone loss; increases BMD by 5%–10% in the hip, spine, and total body; and significantly reduces fracture risk but can also increase the risk of breast cancer.
Fill in the blank(s) with the appropriate word(s).
Ultraviolet rays react with _____ in the skin to begin the process of forming vitamin D.
A. 7-dehydrocholesterol B. calcitriol C. calcidiol D. cholecalciferol
Which oil can be characterized as a colorless to slightly greenish-gray oil with the characteristic aroma of pepper and a mild, non-pungent taste
A. Laurus nobilis B. Piper nigrum C. Styrax tonkinensis D. Citrus aurantium var. bergamia
Which of the following statements is true?
A. Compared to a glucose molecule, a fatty acid molecule has more oxygen atoms in relation to carbon atoms. B. During high-intensity exercise, muscle cells burn more glucose than fat for energy. C. Amino acids are a major source of energy for contracting muscles. D. Glucose is the primary fuel for resting muscles.