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

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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

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

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