Peak bone mass is usually achieved by age _____
1.18
2.25
3.30
4.40
5.75
3
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Answer the following questions true (T) or false (F)
1. Minimizing the risk for developing a foodborne illness requires a conscious effort to clean, avoid cross-contamination, cook, and chill to keep foods safe. 2. Large roasts and pots of soup or stews should be divided into smaller batches and placed in shallow containers in order to cool more quickly in the refrigerator. 3. Foods which have been left in the danger zone for less than two hours harbor bacteria which can grow and may also produce toxins that are heat resistant.
Joe finds himself troubled with gas after eating certain foods. Which is not true about intestinal gas?
a. It comes directly from the food. b. Another name for it is "flatus.". c. It is produced from bacterial fermentation. d. The quantity of the gas depends on the types of foods eaten. e. The quality of the gas depends on the types of foods eaten.
Which of the following seafood is likely to have the lowest level of methylmercury?
A. shark B. king mackerel C. swordfish D. salmon
About two-thirds of the ________ in the body is found in hemoglobin
A) molybdenum B) zinc C) chromium D) iron