Low intake of _____ is associated with lower levels of inflammation
a. dried beans
b. olive oil
c. processed meats
d. coffee
e. low-fat dairy products
c
Nutritional Science
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Americans are exposed to approximately ________ new food items in grocery stores each year
a. 200-500 b. 20,000 c. 2000 d. 100,000
Nutritional Science
The "O" of SOAP stands for
a. option b. objective c. operational definition d. observation
Nutritional Science
Applying the progressive overload principle to workouts helps individuals achieve ________ fitness
A) optimal B) typical C) recommended D) normal
Nutritional Science
Which of the following statements about sweat is not true?
a) It helps maintain a stable body temperature. b) It is less effective than air at conducting heat. c) It is produced in sweat glands. d) It is directed to the skin's surface via ducts directly from the sweat glands.
Nutritional Science