When the body does not require energy, end-products of digestion are converted to _____

a. protein
b. fat
c. glycogen
d. a and b
e. b and c


e

Nutritional Science

You might also like to view...

?

PT, a 65-year-old male, comes to the emergency room complaining of chest pain. Several diagnostic tests conclude that he has suffered an MI. The registered dietitian is consulted for nutrition education. PT reports that he has gained 30 pounds in the previous year due to his hectic work schedule, which forces him to eat out often. In addition, he is physically inactive. PT also reports that he has a family history of heart disease and his father died of an MI. Height: 5'9" Weight: 190 lbs Waist circumference: 105 cm BP: 140/93 Cholesterol: 259 mg/dLLDL: 180 mg/dLHDL: 58 mg/dLTG: 234 mg/dL Diet routine:Breakfast: Egg and sausage muffin                  Coffee Lunch: Ham and cheese sandwich on white bread             Potato chips            Soda Dinner: Chicken breast             Mashed potatoes             Iced tea              Cheesecake PT's diet is high in which component? A. polyunsaturated fat B. saturated fat C. vitamin D D. monounsaturated fat E. potassium

Nutritional Science

In kidney disease, the kidneys cannot excrete _____ in the urine

a. ammonia b. iron c. potassium d. amino acids e. urea

Nutritional Science

What is carbohydrate?

Nutritional Science

Carly is an overweight 21-year-old who is committed to good health after taking a nutrition course. She realizes that being a savvy shopper is part of the process and decides to learn how to look more critically at food labels. She picks up two different boxes of ready-to-eat breakfast cereal and sees the food labels shown in Figure 1. Help Carly evaluate these two breakfast cereals.


?
?
Carly decides to eat three-fourths of a cup of cereal #1 with three-fourths cup of fortified skim milk. Based on a 2,000 calorie diet, what percent of calories of carbohydrates will she consume?
 
a. ?6 percent
b. ?8 percent
c. ?10 percent
d. ?12 percent
e. ?14 percent

Nutritional Science