The measurable increase in energy expenditure over and above resting energy expenditure that can be measured for several hours following a meal is termed:
a. resting energy expenditure.
b. basal energy expenditure.
c. thermic effect of food.
d. physical activity-related energy expenditure.
c
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Samuel is a 35-year-old man. He weighs 180 lb (81.6 kg) and is 55 in (1.4 m) tall. He works as a programmer and has a fairly sedentary lifestyle. In the context of the relation between body mass index (BMI) and weight-related mortality, Samuel is at a _____ risk of weight-related mortality
A) very low B) low C) high D) very high
The small intestine is well equipped to carry out the majority of nutrient absorption in the GI tract because it
A. has a lining made up of parietal cells and chief cells. B. is a direct link to the stomach and large intestine. C. secretes its own digestive enzymes. D. has an extensive surface area with specialized absorptive cells.
What is NOT a characteristic of water-soluble vitamins? a. They seldom reach toxic levels
b. They are easily absorbed and excreted. c. They dissolve in water. d. They are stored extensively in tissues. e. Some are destroyed on exposure to light, heat, or oxygen during processing.
Butter contains up to _____ percent water while diet margarines can contain up to _____ percent water
a. 4, 20 b. 8, 30 c. 12, 40 d. 16, 50 e. Depends on individual brands