Which of the following is associated with an increased risk of hypertension?
a. high potassium intake
b. under age 50
c. high sodium intake
d. high magnesium intake
Answer: c. high sodium intake
Nutritional Science
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The color of an egg yolk is due to
a. nutrients in the yolk. b. pigments in the chicken feed. c. the protein content of the chicken feed. d. the water content in the chicken's diet.
Nutritional Science
Patients who have lost muscle mass may benefit from:
a. resistance weight training. b. supplemental iron and zinc. c. amino acid supplements. d. psychosocial support.
Nutritional Science
What kind of stock is made from meat or a meat/bone combination and some water with little or no flavoring?
A. white stock B. brown stock C. broth D. bone broth
Nutritional Science
Which B vitamin is required for amino acid metabolism?
A. Pantothenic acid B. Niacin C. Vitamin B-6 D. Thiamin
Nutritional Science