Arrange the 4 energy systems named in order from the least to the greatest based on endurance capacity:Creatine phosphate
a. A - least
b. B - low
c. C - great
d. D - greatest
a
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Physical hazards that may cause foodborne illness include all of the following EXCEPT
a. glass, bones, and metals. b. incidental physical particles from the manufacturing process. c. plastics. d. toxic residues from the manufacturing process.
Which of the following statements is true with regard to the structure and properties of triglycerides?
a. Triglycerides always contain only saturated fatty acids. b. All triglycerides consist of three fatty acids attached to a glucose molecule. c. The three fatty acids that make up a triglyceride molecule may vary in structure and physical properties. d. The length of a fatty acid chain does not affect the melting point of the fatty acid.
Meat is NOT a good dietary source of glycogen. Why?
A) Glycogen is a protein and will be broken down by the human digestive tract before it is absorbed in the small intestine. B) Glycogen is resistant to intestinal enzymes and cannot be broken down by the human digestive tract. C) Most of the glycogen found in meat is broken down when the animal is slaughtered. D) The highly branched structure of glycogen is difficult for human digestive enzymes to break apart.
Almost all (99%) of the calcium in the body is used to
a. provide energy for cells. b. provide rigidity for the bones and teeth. c. regulate the transmission of nerve impulses. d. maintain the blood level of calcium within very narrow limits. e. maintain muscle health and function.