Glycemic index describes the rate at which ingested carbohydrate raises blood sugar and its accompanying effect on ___.
a. Amylase Release
b. Glucagon Production
c. Thyroxine Production
d. Insulin Release
Ans: d. Insulin Release
Nutritional Science
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Processed foods tend to be low in sodium and high in potassium
Indicate whether the statement is true or false
Nutritional Science
The most common lipid(s) found in both food and the body is/are __________.
a. Glycerol b. Cholesterol c. Lecithin d. Triglycerides
Nutritional Science
Explain how the amount of protein in one's diet would impact bone health
Nutritional Science
A 90 kg athlete with a 4,500 kcal/day intake containing 15% protein would consume ______ kcal of protein or ______ g/kg b.w./day.
a. 675; 1.65 b. 1,350; 3.38 c. 450; 1.1 d. 675; 6.75
Nutritional Science