What is the AMDR for fat?
a. 10-30% b. 20-35%
c. 40-55% d. 60-75%
b
Nutritional Science
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Which of the following is a risk factor for heart disease?
A. high potassium intake B. burnt and charred food C. high intake of antioxidants D. high sodium intake E. unstructured eating
Nutritional Science
A(n) ________ is made up of a glycerol backbone attached to three fatty acids.
A. eicosanoid B. triglyceride C. lipoprotein D. chylomicron
Nutritional Science
Explain how hunger signals change several hours after eating.
What will be an ideal response?
Nutritional Science
Pepsin and gastrin are produced in the stomach
Indicate whether the statement is true or false
Nutritional Science