All of the following are adverse effects of high levels of blood glucose EXCEPT:

a. increased HDL cholesterol.
b. chronic inflammation.
c. hardening of the arteries.
d. elevated triglycerides.


a

Nutritional Science

You might also like to view...

Leucine, isoleucine, and valine are

A. limiting amino acids. B. complementary amino acids. C. branched-chain amino acids. D. conditionally essential amino acids.

Nutritional Science

When does glycogenesis occur?

A) during an emergency, when glycogen is broken down to release glucose B) when a person is fasting and glucose is generated from noncarbohydrate sources C) when there is excess glucose in the blood D) when a person's blood glucose level dips too low

Nutritional Science

An example of protein complementation is

A. steak and salmon. B. rice and beans. C. corn and rice. D. whole grain and refined rice.

Nutritional Science

If the clinician uses sound to assess the GI tract by tapping with his or her fingers during a nutrition-focused physical exam, this technique is termed:

a. palpation. b. percussion. c. inspection. d. auscultation.

Nutritional Science