Explain the components of the guide to therapeutic lifestyle changes (TLC), listing examples from each of the segments
Foods to choose more often: Increase servings of whole grain breads/cereals, vegetables, and fruits; eat 2-3 servings of low-fat dairy, <2 egg yolks per week, <5 oz. of meat per day, choose unsaturated fats.
Food items to choose less often: doughnuts, biscuits, butter rolls, croissants, sweet rolls, fried vegetables, cream sauces, whole-fat dairy, cream cheese, high-fat cuts of meat, egg yolks, butter, shortening, chocolate, coconut.
Recommendations for weight reduction: weigh regularly, lose weight gradually, limit the number of eating occasions, choose portions carefully, avoid second helpings, read food labels.
Recommendations for increased physical activity: make physical activity part of daily routine, make physical activity part of recreational activities.
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A) ballistic B) dynamic C) PNF D) static
Which of the following is NOT a good source of vitamin K?
A) spinach B) soybean oil C) intestinal bacteria D) exposure to sunlight
Cytochromes ________.
A. appear in the citric acid cycle B. transport electrons in the electron transport chain C. are produced by photosynthesis D. are responsible for beta-oxidation of fatty acids
As the body ages, what tends to occur?
A) bone density and metabolism increase B) lean muscle mass increases C) fat decreases D) bone density and metabolism decrease