The ________ is the most commonly used tool to measure protein quality. Protein quality is determined based on both the amino acid composition score and the digestibility of the protein in the food source.
A. recommended dietary allowance (RDA)
B. biological value (BV)
C. protein efficiency ratio (PER)
D. protein digestibility corrected amino acid score (PDCAAS)
Answer: D
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If a client has had surgery of the head, neck, or throat and can only swallow a limited amount of food, his or her oral diet should include:
a. clear liquids only. b. full liquids only. c. energy- and protein-dense soft foods. d. low-residue foods.
Adipose tissue in people who engage in regular physical activity appears to becomes more sensitive to catecholamines. This advantage is lost when people stop exercising
Indicate whether the statement is true or false
_______________ is fissuring and scaling at the corners or angles of the mouth that may be a sign/symptom of riboflavin, folate, niacin, pyridoxine, vitamin B12, or iron deficiency
Fill in the blank(s) with correct word
The percentage of weight loss caused by sweating that is associated with impaired athletic performance is___________
Fill in the blank(s) with correct word