What contributes to the loss of iron?
a. blood loss
b. non-heme iron
c. decreased solubility
d. transferrin receptors
Ans: a. blood loss
Nutritional Science
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All of the following are included in the top nine sources of solid fats and added sugars (SoFAS) in the diet of U.S. children, EXCEPT:
a. pizza b. grain-based desserts (cookies, cakes, and donuts) c. cheese d. hamburgers
Nutritional Science
All of the following are important considerations regarding subjects EXCEPT:
Gas formation in the colon is the result of:
a. ingesting refined foods. b. ingesting too much water. c. swallowing air while eating. d. bacterial action on organic compounds.
Nutritional Science
Resting metabolic rate accounts for approximately what percentage of total energy use by the body?
a. 60% b. 10% c. 25% d. 50%
Nutritional Science