The BEST way you can reduce your risk of exposure to plasticizers is by
A. trimming the fat off of meats and removing the skin from poultry before cooking.
B. choosing glass, porcelain, or stainless-steel containers for foods and beverages.
C. avoiding purchasing take-out pizza, fast food, or microwave popcorn.
D. buying organic foods whenever possible.
Answer: B
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Effects from the microorganism that causes "red tide" are permanent
a. True b. False Indicate whether the statement is true or false
KL is 42 years of age and comes to your office for nutritional counseling. Your nutritional assessment data is as follows: HT: 5'7" WT: 180# 1.7018 m/170.18 cm, 81.818 kg Calculate the TEE for KL assuming KL is female and sedentary
a. 2489.7 kcal b. 3019.8 kcal c. 2065.1 kcal d. 2605.4 kcal
Starch in flour can be partially broken down by enzymes (amylases) into
A. glucose. B. malt. C. dextrin. D. All of these are correct.
Both magnesium and chromium may play roles in decreasing the risk of type 2 diabetes
Indicate whether the statement is true or false