Which one or more of the following foods provides a rich source of calcium, but when consumed has a low calcium bioavailability?
a. Beef
b. Dairy products
c. Spinach
d. a and b
e. b and c
f. All of the above
c
Nutritional Science
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Having an adequate iron and calcium status helps to reduce ________ absorption.
A. bacteria B. lead C. saturated fat D. sugar
Nutritional Science
Prolonged excessive niacin intake can cause
A. dementia. B. dermatitis. C. pellagra. D. liver damage.
Nutritional Science
One of the reasons that hypertension is a health risk is that chronic high blood pressure may
damage the interior of blood vessels. Indicate whether the statement is true or false
Nutritional Science
Osmotic pressure can be expressed as either osmolarity or hydraulic force
a. True b. False Indicate whether the statement is true or false
Nutritional Science