Which of the following factors is not involved in tooth decay?
a. the type of carbohydrate consumed
b. the frequency of carbohydrate intake
c. the stickiness of foods consumed
d. the fat content of foods consumed
d
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Sam is a 22-year-old graduate. He moved to a new city after his studies and started living on his own. His current job is extremely demanding and stressful. Over the past three months, although he controls his food intake during the day, he has been gaining weight. He has also noticed leftovers and dirty dishes in the kitchen when he gets up in the morning even though he hardly eats at home. In
this scenario, Sam is exhibiting symptoms of _____. A) night eating syndrome B) anorexia nervosa, restricting type C) muscle dysmorphia D) nocturnal sleep-related eating disorder
The voluntary food safety program which is used by the food industry to identify and control hazards that may occur in any part of the food system is called
A) SDWIS. B) HACCP. C) HPP. D) MAP.
Recently, Miriah participated in a study that was designed to determine how much iron is necessary to prevent iron deficiency. Within a few weeks of consuming an iron-free diet, Miriah's red blood cells began to show signs that they lacked iron, and she began to complain about feeling tired. At that point, the researched added some iron to Miriah's food, so her daily intake of the mineral would be 1 mg. After 1 week, the researchers checked the iron content of Miriah's blood, and although it was higher than the earlier value, she still complained about feeling tired. In the weeks that followed, the scientists continued to increase Miriah's iron intake by 1 mg/week and check her for signs and symptoms of iron deficiency. After a week of taking 6 mg of iron/day, she reported feeling like
"her old self" and having plenty of energy. Based on this information, the researchers concluded that Miriah's A. minimum Daily Value was 6 mg iron/day. B. UL for iron was 6 mg, plus 3 mg as a margin of safety. C. RDA for iron was 6 mg. D. body required 6 mg iron/day.
In what ways do immunosuppressant drugs given after liver transplant impact nutrition?
A) by increasing sodium excretion B) by causing gastroparesis C) by causing abdominal pain and mouth sores D) by altering calcium absorption