Milk fat comes from _____.
A. triglycerides from the mother's bloodÂ
B. new fatty acids produced in the breast
C. triglycerides produced by the placenta
D. triglycerides produced by the placenta and new fatty acids produced in the breast
E. triglycerides from the mother's blood and new fatty acids produced in the breast
Answer: E
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Which of the following is a characteristic of food serving sizes?
a. Serving sizes for most foods have not yet been established by the FDA b. The serving size for ice cream is 2 cups and the serving size for all beverages is 12 fluid ounces c. Serving sizes on food labels are not always the same as those of the USDA Food Patterns d. Serving sizes must be listed in common household measures, such as cups, or metric measures, such as milliliters, but not both
Which of the following criteria would be used to diagnose someone with diabetes mellitus?
a. 2-hour post-prandial glucose > 126 mg/dL during an OGTT b. A1c > 7% c. Fasting plasma glucose > 126 mg/dL d. Casual plasma glucose > 126 mg/dL and symptoms
By law, sherbets must contain
a. less than 5% milk fat. b. the same milk fat level as imitation ice cream. c. more than 2% but less than 5% milk fat. d. less than 2% milk fat. e. less fat than ice cream but more sugar.
Subcutaneous fat is the accumulation of fat under the skin and around the organs in the body and correlates more with health risks such as cardiovascular disease and type 2 diabetes. _________________________
Indicate whether the statement is true or false