Of all the physiological changes that occur during aging, the biggest effect on nutritional status and physical resilience is due to the shifts in the cardiorespiratory system
Indicate whether the statement is true or false
Answer: False
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Explain in detail how to make the following white stocks: meat, poultry, fish, shellfish, and vegetable. Be specific in details such as what type, age, and size of bones are best; liquid specifications; specific vegetables and size of cut for mirepoix; flavorings, seasonings, and straining; length of cooking; and so on. Include specific guidelines for producing a stock with optimum clarity, viscosity, and flavor. What differences in preparation would be made to prepare a brown stock?
What will be an ideal response?
How does the Roux-en-Y procedure affect digestion and absorption? Do other surgical procedures discussed in question #5 have similar effects?
What will be an ideal response?
Identify each individual pathway in order that a molecule of glucose must go through in order to be completely oxidized, and identify how many ATP are derived from each step
Infectious disease can promote malnutrition by
A. decreasing the individual's resting metabolic rate. B. decreasing the individual's body temperature. C. increasing the loss of nutrients through diarrhea and/or vomiting. D. increasing the individual's appetite.