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.

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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.

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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

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Which B vitamin is required for amino acid metabolism?

A. Pantothenic acid B. Niacin C. Vitamin B-6 D. Thiamin

Nutritional Science