Which of the following defines the body's set point?

a. Minimum weight of a person
b. Maximum weight of a person
c. Point at which a person's weight plateaus before dropping again quickly
d. Point above which the body tends to lose weight and below which it tends to gain weight


d

Nutritional Science

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Food manufacturers use trans fatty acids because

A. they provide a richer texture. B. they have a longer shelf life. C. they are resistant to rancidity. D. they have all of the above characteristics.

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In the United States, how many foods account for over 90 percent of all documented food

allergies? A) 3 B) 160 C) 20 D) 8

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Central or abdominal obesity is a major risk factor for _______________, considered the most common chronic liver condition in the Western world.

Fill in the blank(s) with the appropriate word(s).

Nutritional Science

For which type of dietitian do work projects include WIC (Women, Infants, and Children), cholesterol screening programs, Meals on Wheels, and elderly feeding programs?

a. private practice dietitian b. community dietitian c. clinical dietitian d. corporate dietitian

Nutritional Science