When taking strong, long-term antibiotics, a person might run the risk of developing a:
a. alpha-tocopherol
b. beta-carotene
c. phylloquinone
d. cholecalciferol
Ans: d. cholecalciferol
Nutritional Science
You might also like to view...
Cirrhosis leads to the decreased production of transferrin and _______________ for iron mobilization.
Fill in the blank(s) with the appropriate word(s).
Nutritional Science
Eating a low-fat diet for weight control is impractical.
a. true b. false
Nutritional Science
The two phases of emulsions are kept apart by surface tension, and the boundary between them is called
A. interface. B. emulsions. C. shortening. D. surfactant.
Nutritional Science
Age can influence basal metabolic rate (BMR), and after the age of 30, BMR tends to decrease by about _____ each decade
A) 2-5 percent B) 6-9 percent C) 10-13 percent D) 14-17 percent
Nutritional Science