Approximately _____ of the candy consumed in America is in the form of chocolate
a. 25%
b. 40%
c. 50%
d. 75%
e. 90%
c
Nutritional Science
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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).
Nutritional Science
Proteins are macromolecules made from which of the following subunits?
a. Amino acids b. Glucose c. Fatty acids d. Glycerol
Nutritional Science
What is the name of the digestive enzyme in saliva that digests starch?
A) ?lipase B) ?synthetase C) ?amylase D) ?lactase
Nutritional Science
The type of fat that tends to raise blood cholesterol levels and risk for heart disease is:
1.saturated fats. 2.monounsaturated fats. 3.polyunsaturated fats. 4.omega-6 fats.
Nutritional Science