What is meant by the bioavailability of a vitamin in food??
A) ?the total amount available from plant and animal food
B) ?the amount absorbed and subsequently used by the body
C) ?the amount that escapes destruction from food processing
D) ?the number of different chemical forms of the same vitamin
B
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Which of the following statements is true of carbohydrates?
A. The monosaccharides glucose and galactose combine to form the disaccharide milk sugar. B. Plants store complex carbohydrates in the form of starch. C. Amino acids required for protein synthesis are obtained through carbohydrates in food. D. The most basic form of carbohydrates is polysaccharides. E. Simple and complex carbohydrates provide nine calories per gram.
Which of the following is not one of the components of fitness?
a. Flexibility b. Muscle strength c. Muscle endurance d. Cardiovascular endurance e. Lung volume
Which method is used to measure the energy requirements for intensive care patients?
a. Mifflin-St. Jeor equation b. indirect calorimetry c. Penn State equation d. estimate needs using 15-20 kcalories/kg body weight e. lung function tests
All of the following decrease iron absorption except
A) vitamin C. B) phytates. C) oxalates. D) polyphenols