Non-heme iron is found only in plant-based foods

Indicate whether the statement is true or false


FALSE

Nutritional Science

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Match the correct answer with the appropriate term.

_______ 1. Approximate number of kcalories in 1 pound of body fat _______ 2. Percentage of fat per pound of weight gained over time _______ 3. Percentage of fat per pound of weight lost via starvation _______ 4. Instrument used to measure food’s energy value _______ 5. Technique used to measure the amount of oxygen consumed when a food burns _______ 6. Response to the thought of a favorite food _______ 7. Painful sensation that initiates food-seeking behavior _______ 8. A feeling that says “do not start eating again” _______ 9. A feeling that says “stop eating” _______ 10. Energy expended while resting quietly _______ 11. A factor that lowers basal metabolism _______ 12. A factor that raises basal metabolism _______ 13. Percentage of energy expended during digestion and absorption of protein _______ 14. Estimate of energy needed to process food _______ 15. Changes in energy expenditure due to physiological events _______ 16. The BMI of a healthy weight person _______ 17. Intra-abdominal fat _______ 18. Fat stored directly under the skin _______ 19. Fat in locations other than adipose tissue _______ 20. Risk factor combination that increases heart disease risk a. 22 b. 30 c. 50 d. 75 e. 3500 f. Visceral fat g. Subcutaneous fat h. Sleep i. Satiety j. Hunger k. Malnutrition l. Appetite m. Ectopic fat n. Satiation o. Thermic effect p. Basal metabolism q. Bomb calorimeter r. Indirect calorimetry s. Metabolic syndrome t. Adaptive thermogenesis

Nutritional Science

Which part of his body is malfunctioning and causing this condition?

a. Beta cells b. Neurons c. Lymphatic system d. Glomerulus

Nutritional Science

What is the term for blood in the urine?

A. anemia B. proteinuria C. oliguria D. azotemia E. hematuria

Nutritional Science

Vitamin C helps maintain a healthy immune system by __________.

a. maintaining blood glucose levels b. enabling the body to make red blood cells c. reducing cholesterol levels d. enabling the body to make white blood cells

Nutritional Science