What does 40-30-30 represent?
a. 40% carbohydrate (CHO) and 30% each protein and fat
b. 40% fat and 30% each protein and CHO
c. 40% protein and 30% each fat and CHO
d. 40 lb lost in the 1st 6 months, 30 lb lost in subsequent 6-month periods
a
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When an essential amino acid is lacking in the diet,
A. proteins will be made, but they will lack that particular amino acid. B. glucose will be converted into the missing amino acid. C. protein synthesis will be limited. D. nonessential amino acids will be converted into the missing amino acid.
Which of the following measurements puts a person at high risk for coronary heart disease?
a. Total blood cholesterol below 200 mg/dL b. Body mass index between 25 and 29.9 c. Fasting triglycerides of 150 to 199 mg/dL d. Blood pressure of 140/90 or higher e. LDL cholesterol under 100 mg/dL
Why are condensation and hydrolysis reactions referred to as "make and break" reactions?
Short-chain fatty acids are usually liquid at room temperature while long-chain fatty acids are usually solid at room temperature. The explanation for this difference is that
A. chain length affects the temperature at which a fatty acid melts. B. chain length affects water solubility. C. chain length is modified by room temperature. D. short-chain fatty acids generally have more double bonds than long-chain fatty acids.