The creation of glucose from noncarbohydrate sources (primarily proteins) is called
A) gluconeogenesis. B) glycogenolysis. C) glycogneogenesis. D) glucogenesis.
A
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A food's chemical score gives an estimate of its protein quality based on the
A. Calories from protein expressed as a percentage of the total Calories a serving of the food contains. B. number of essential amino acids the food provides. C. amount of its limiting amino acid compared to the amount of the same amino acid in a reference food. D. proportion of protein as compared to carbohydrate and fat that the food contains.
Training the muscles to store as much glycogen as they can while also supplying the dietary glucose to enable them to do so is a technique referred to as ________.
Fill in the blank(s) with the appropriate word(s).
________ infection is the most common food-borne illness in the United States.
A. Influenza B. Norovirus C. Rotavius D. Hepatitis A
The hormone _____ is produced by stomach cells, and promotes positive energy balance by stimulating appetite and promoting efficient energy storage
a. insulin b. leptin c. ghrelin d. ephedra e. lipase