Which of the following defines the earth’s carrying capacity?
a. The number of tons of edible food that can be produced by all of the earth’s cultivable land
b. The maximum number of living organisms that can be supported in an environment over time
c. The amount of oxygen consumed by all living organisms in relation to the amount of oxygen produced by all living plants
d. The total weight of all living organisms in relation to the weight of all non-living material including the earth’s water mass
e. The maximum number of people who can exist on earth without causing environmental damage.
Answer: B
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The FDA does not permit manufacturers of dietary supplements to market their products as treatments for cancer or other diseases.
Answer the following statement true (T) or false (F)
Which of the following is a characteristic of yogurt?
a. Bacteria in yogurt produce lactase b. Yogurt is poorly tolerated in lactose-intolerant people c. There are only trace amounts of lactose present in yogurt d. The lactose content of yogurt is about one-half that of milk
The USDA recommends that a salmon steak be cooked until its internal temperature is at least
A. 155 ºF. B. 165 ºF. C. 175 ºF. D. 145 ºF.
Which of the following is most likely to result in vitamin toxicity if consumed daily over a long period of time?
A. Spinach, kale, and other greens B. Fortified breakfast cereals C. Vitamin A supplements D. B-vitamin complex