Physical activity
A. is only counted as a significant contributor if it is a formal, regular exercise program.
B. includes daily activities as seemingly insignificant as fidgeting.
C. accounts for very little to overall energy expenditure.
D. accounts for about 70% of total energy expenditure.
Answer: B
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What improves mouthfeel and acceptability, increases loaf volume, decreases firmness from staling, and improves the overall shelf life of baked goods?
A. hydrocolloids B. rye C. corn syrup D. polysorbates
The procedure for receiving food products: a. is usually delegated to another department
b. almost always includes dealing with damaged goods. c. does not involve the use of specialized equipment. d. differs from the procedure for receiving other types of products.
Describe the metabolic events that result in the signs and symptoms associated with DKA. Was Matias in this state when he was admitted? What precipitating factors may lead to DKA?
What will be an ideal response?
Proper nutrition and a healthy lifestyle can overcome all genetically-related health problems
Indicate whether the statement is true or false