Which of the following statements describes a relationship between a food, food component, or dietary supplement ingredient and reduced risk of a disease?
A. nutrient content claim
B. function claim
C. health claim
D. qualified health claim
Answer: C
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To avoid muscle injury, strength training should be done no more than ________
A) 2-3 times/week B) every 5th day C) once a week D) Strength training can be done every day.
Which of the following is a feature of vitamin E in foods?
a. Vitamin E is fairly stable to heat. b. Most convenience foods are poor sources of vitamin E. c. Saturated oils are the major dietary sources of vitamin E. d. The amount of alpha-tocopherol in foods is underestimated. e. Lean meats are better sources than fatty meats.
Which level of organization determines the final form of a protein molecule consisting of several polypeptide chains??
A) ?primary B) ?secondary C) ?tertiary D) ?quaternary
Which of the following energy-producing substances does not have an Acceptable Macronutrient Distribution Range (AMDR)?
A) The essential fatty acids B) Carbohydrate C) Total fat D) Protein E) Alcohol