Which of the following is NOT a function of vitamin E?
A) improving the absorption of vitamin C if dietary intake is low
B) enhancing the immune system and protecting white blood cells
C) protecting polyunsaturated fatty acids (PUFA) in cell membranes from oxidation
D) protecting low-density lipoproteins (LDLs) from oxidation
A
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Discuss the development and real-world application of dietary guidance systems. Name two components of the system.
What will be an ideal response?
A type of study that demonstrates the role of genetics in regulating body weight is:
a. case-control studies. b. twin studies. c. food frequency studies. d. longitudinal studies.
The client with chronic kidney disease will usually need supplements of:
a. sodium, potassium, and fat-soluble vitamins. b. vitamin B6, folate, and calcium. c. phosphorus, iron, and calcium. d. potassium, phosphorus, and vitamin D.
Pickled foods, canned soups, soy sauce, and deli (luncheon) meats contain high amounts of
A. sodium. B. magnesium. C. potassium. D. selenium.