Ketoacidosis, a condition caused by the accumulation of ketones, or acids, in the blood and urine, upsets the acid-base balance of the body. This condition could cause a fatal coma. _________________________
Indicate whether the statement is true or false
True
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Mortality rates are higher in older adults who are
A. underweight. B. normal weight. C. overweight. D. dieting.
Brian is a 21-year-old Caucasian student who is in his last year of college. Though he is a good student, it has been Brian's practice since freshman year to binge drink on weekends, typically consuming more than a six-pack of beer on Friday and Saturday nights. Brian is 5'11" tall; has weighed about the same, 195 lbs., for the past few years; and is fairly muscular and athletic in his build. He
eats most meals in the cafeteria, but despite access to homemade foods, he eats few vegetables, fruits, and whole grains, and his diet is high in fat and salt. The only snacks he consumes are from the vending machine, and he usually washes down a bag of corn chips with a soda, or grabs a burger, fries, and beer when out on weekends. He doesn't take any medications and has no significant medical history. A recent physical examination in preparation for basketball season revealed no remarkable physical findings except muscle aches since restarting weight lifting and new-onset stomach pain, which the doctor assesses to be gastritis. A lipid profile found his triglycerides and VLDL cholesterol to be elevated. His blood pressure is slightly elevated. He has a family history of hypertension, stroke, and alcohol abuse. The doctor addresses alcohol consumption when obtaining Brian's dietary history, noting that binge drinking could be a cause of: a. gastritis. b. hypertension. c. muscle pain. d. both a and b e. both b and c
Which of the following is an important dietary recommendation for avoiding heartburn?
A. Eat smaller meals that are lower in fat. B. Eat meals low in carbohydrate. C. Avoid fluids. D. Consume milk or cream with meals.
Pesticides are a family of chemicals
a. added to foods to enhance them in some way. b. added to foods to help prevent microbial spoilage and enzymatic deterioration. c. used in the field and in storage areas to decrease destruction caused by weeds, insects, and microorganisms. d. produced by microorganisms that harm tissues and elicit an immune response.