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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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
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
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