The primary function of protein in the diet is to serve as ________

A) enzymes for biochemical reactions B) nerve chemicals
C) a form of energy storage D) structural units to build tissue


D

Nutritional Science

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Which best defines nursing bottle tooth decay??

A) ?caries development resulting from frequent use of non-sterile bottles and nipples B) ?bacterial attack of the teeth due to severe tooth misalignment from sucking on oversized bottle nipples C) ?marked tooth decay of an infant due to prolonged exposure to carbohydrate-rich fluids from a bottle D) ?tooth decay resulting from constant food exposure due to the inability of the infant to swallow normally

Nutritional Science

Harold is a college sophomore and is trying to get in shape for spring break. He would like to lose the body weight he has gained during his freshman and sophomore years. In high school he played sports and his family prepared healthy meals, but his freshman and sophomore years have proven to be very different with late nights of school work and hanging out with friends playing poker and eating

lots of take-out food, snacking on pizza, and drinking soda. Harold, who is 5' 10" tall, has gained 18 pounds and now weighs 180 pounds. Harold has never tried to lose weight before and decides to talk to a personal trainer at the gym to get help. During Harold's consultation the personal trainer assesses his BMI, determines his ideal body weight, and measures his body fat content using skin fold calipers. The personal trainer tells Harold his body composition is 26% fat. The personal trainer also measures Harold's waist and his measurement is 42". Using the Hamwi method, determine Harold's ideal weight. A) 118 lbs B) 145 lbs C) 166 lbs D) 174 lbs

Nutritional Science

Production and degradation of proteins are influenced by environmental factors such as nutrition.

Answer the following statement true (T) or false (F)

Nutritional Science

For patients with nephrotic syndrome, the recommended daily protein intake is

a. 0.4-0.6 g/kg body weight. b. 0.6-0.8 g/kg body weight. c. 0.8-1.0 g/kg body weight. d. 1.0-1.2 g/kg body weight.

Nutritional Science