The amount of alcohol that puts the individual and others at the lowest risk of alcohol-related problems is defined as
A) social drinking. B) binge drinking.
C) underage drinking. D) moderation.
Answer: D
Nutritional Science
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Magnesium is absorbed in the small intestine through diffusion and ____
A) ?carrier-mediated active transport B) ?osmosis C) ?facilitated diffusion D) ?peristalsis
Nutritional Science
The most reliable source of vitamin D in the diet is:
a. meat. b. fruits and vegetables. c. fortified milk. d. enriched breads and cereals.
Nutritional Science
The second leading cause of foodborne illness and the microorganism responsible for the most deaths related to foodborne illness is
A. E. coli. B. Salmonella. C. Listeria. D. norovirus.
Nutritional Science
The element found in protein but not in fat and carbohydrate is:
a. carbon. b. oxygen. c. hydrogen. d. nitrogen.
Nutritional Science