Resting energy expenditure (REE), the thermic effect of food (TEF), and physical activity–related energy expenditure all make up the:
A. basal energy expenditure (BEE)
B. 24-hour energy expenditure
C. estimated energy requirements (EER)
D. non-exercise activity thermogenesis (NEAT)
E. iatrogenic body density measurement
Answer: B
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The standard used to estimate the daily nutrient needs of half of all healthy individuals is the
A) RDA. B) UL. C) EAR. D) AI.
What is the name of the process in which certain vitamins and/or minerals are added to select foods such as rice, flour, bread and rolls, and farina in amounts suggested by the FDA?
a. Enrichment b. Fortification c. Enhancement d. Supplementation
Healthy gut microbiota digests food to release nutrients and energy from diet.
Answer the following statement true (T) or false (F)
What type of fatty acids reduce apolipoprotein C-III levels?
a. long-chain omega-3 PUFAs b. short-chain omega-3 PUFAs c. long-chain omega-3 MUFAs d. short-chain omega-6 MUFAs e. long-chain omega-6 MUFAs