Social and cultural food preferences and practices are external influences affecting food consumption and are called:
a. food and nutrient factors.
b. lifestyle factors
c. biological factors.
d. environmental factors.
e. system factors.
d
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Saturated fats are most likely to be found in
a. fresh fruit b. whole grain products c. animal products such as meat and dairy d. vegetables and vegetable oils
What is the composition of sucrose?
a. Two fructose units b. One glucose and one fructose unit c. One glucose and one galactose unit d. One galactose and one fructose unit
Which statement regarding rigor mortis in fish is true?
A. Rigor mortis can last anywhere from 10 to 15 minutes depending on the species, temperature, and condition of the fish when caught. B. During rigor mortis, the water-holding capacity of the proteins is decreased, which makes fish flesh juicier than that of fish that have not undergone rigor mortis. C. Cooking fish prior to rigor mortis results in a tough-textured flesh. D. The stronger the rigor mortis is, the more delicate and desirable the texture of the flesh.
The major anion in extracellular fluid is __________.
a. sodium b. potassium c. phosphorus d. chloride