Dietary intake contributing most to development of high blood cholesterol is:
a. polyunsaturated fatty acids.
b. saturated fat.
c. cholesterol.
d. trans fat.
b
Nutritional Science
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Which of the following is a potentially harmful lipid?
a. Walnuts b. Yeast c. Nondairy coffee creamer d. Olive oil-based vinaigrette e. Natural peanut butter
Nutritional Science
What percentage of vitamin K is derived from foods?
a. Less than 5 b. 25 c. 50 d. 85 e. 95
Nutritional Science
Complications associated with SIRS or sepsis include all of the following except:
a. tissue edema. b. low blood pressure. c. hypertriglyceridemia. d. impaired blood flow.
Nutritional Science
What initiates an action potential on a muscle cell?
A. Acetylcholinesterase. B. Acetylcholine binding to receptors on the sarcolemma within the neuromuscular junction. C. ATP. D. Myosin cross bridges binding to actin.
Nutritional Science