The protein that forms blood clots is called _____
a. fibrin
b. prothrombim
c. thrombin
d. fibrinogen
a
Nutritional Science
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Aspartame is made from _____
a. sucrose b. fructose c. two amino acids d. two monosaccharides e. sucrose and dextralose
Nutritional Science
Identify the problem associated with vitamin K deficiency and who is most at risk for K deficiency and why. How is it prevented?
Nutritional Science
To calculate the nutrient density of a food item, divide the ____________________ by the ____________________.
Fill in the blank(s) with the appropriate word(s).
Nutritional Science
Bill would like to follow recommendations that would reduce his risk of cardiovascular disease (CVD). Based on this information, Bill should ________.
A. smoke no more than a pack of cigarettes daily B. become more physically active C. consume more saturated fat D. gain some body weight
Nutritional Science