Bacterial food poisoning causes:
a. osmotic diarrhea.
b. steatorrhea.
c. secretory diarrhea.
d. chronic diarrhea.
c
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What is textured vegetable protein and how is it used in nutrition?
The data that is most useful in evaluating children is:
a. sex and age b. iron and vitamin intake c. energy intake and health history d. height and weight
Which of the following is a characteristic of the blood cholesterol level?
a. The desirable upper range is 250 mg per 100 mL b. It can be reduced by increasing dietary intake of insoluble fiber c. It can be lowered by increasing dietary intake of trans-fat d. It can be lowered more effectively by reducing dietary intake of saturated fat than of cholesterol
______ is an example of a health condition that tends to increase energy needs.
Fill in the blank(s) with the appropriate word(s).