Which of the following is a property of niacin in nutrition?
a. It is susceptible to destruction in foods exposed to light
b. It participates primarily in reactions involving amino acids
c. It is soluble in both water and lipids depending upon its chemical form
d. It can be synthesized in the body from the essential amino acid tryptophan
e. It can increase LDL and decrease HDL in large doses.
ANS: D
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Timing of meals is important because the digestive tract is unable to digest food at certain times
a. True b. False Indicate whether the statement is true or false
Which of the following is not an ideal setting/medium for providing nutrition education?
a. group class b. hospital room c. electronic communication d. telephone initial education
Which of the following vitamins is often lacking in the diets of older adults?
A. Thiamin B. Niacin C. Pantothenic acid D. Vitamin E
About 100 years ago, the Pima tribe of American Indians had the highest rates of obesity and type 2 diabetes in the United States.
Answer the following statement true (T) or false (F)