Which of the following is a research finding on vitamin D nutrition in the elderly?
a. Self-synthesis capacity is high.
b. The skin's capacity to synthesize the vitamin is reduced.
c. The presence of atrophic gastritis reduces bioavailability of the vitamin.
d. Symptoms of deficiency include dermatitis and diminished taste acuity.
e. Deficiency is rarely a problem.
ANS: B
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Discuss the relationship of dietary fats to atherosclerosis. What dietary changes bring about the greatest reductions in blood lipids?
What will be an ideal response? As mentioned earlier, elevated LDL cholesterol is a major risk factor for cardiovascular disease (CVD). As LDL cholesterol accumulates in the arteries, blood flow becomes restricted and blood pressure rises. The consequences are deadly; in fact, heart disease is the nation's number-one killer of adults. LDL cholesterol is often used to predict the likelihood of a person's suffering a heart attack or stroke; the higher the LDL, the earlier and more likely the tragedy. Much of the effort to prevent and treat heart disease focuses on lowering LDL cholesterol. Saturated fats are most often implicated in raising LDL cholesterol. In general, the more saturated fat in the diet, the more LDL cholesterol in the blood. Not all saturated fats have the same cholesterol-raising effect, however. Most notable among the saturated fatty acids that raise blood cholesterol are lauric, myristic, and palmitic acids (12, 14, and 16 carbons, respectively). In contrast, stearic acid (18 carbons) seems to have little or no effect on blood cholesterol. Making such distinctions may be impractical in diet planning, however, because these saturated fatty acids typically appear together in the same foods. In addition to raising blood cholesterol, saturated fatty acids contribute to heart disease by promoting blood clotting. Fats from animal sources (meats, milk, and milk products) are the main sources of saturated fats in most people's diets. Selecting lean cuts of meat, skinless poultry, and fat-free milk products helps to lower saturated fat intake and the risk of heart disease.
At its highest level, about what percentage of our daily energy expenditure is attributable to the thermic effect of food?
A. 5 B. 10 C. 35 D. 60
People with PKU can have a musty or mousy smell due to phenylketones accumulating where?
a. breath b. sweat c. ear wax d. feces e. urine
Marcus has an infection that interferes with the functioning of his villi. Based on this information, you would expect Marcus to ________ while he has this illness.
A. absorb vitamins efficiently B. build muscle tissue more efficiently C. digest proteins more rapidly D. lose weight rapidly