The pink/orange hue seen in some salmon, trout, and crustaceans comes from
a. astaxanthins.
b. exposure to oxygen.
c. omega-3 fatty acids.
d. anthocyanins and anthoxanthins.
a
Nutritional Science
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The liver can convert ________ into glucose that can be released into the bloodstream or stored as glycogen.
A. ATP B. lactate C. vitamin D D. fatty acids
Nutritional Science
The most reliable source of fluoride is:
a. meats and whole-grain cereals. b. iodized salt. c. dark green vegetables. d. public water. e. milk and milk products.
Nutritional Science
Which condition is least likely to be a concern in the toddler and preschool age range when there is a medical history of a preterm birth?
a. FTT b. underweight c. BPD d. obesity e. CP
Nutritional Science
What makes it difficult for vegans to meet their vitamin B12 nutrient needs?
What will be an ideal response?
Nutritional Science