The factors that determine protein quality include:

a. amount and rate of absorption.
b. rate and degree of metabolism/oxidation.
c. amount and type of amino acids.
d. digestibility and rate of turnover.


c

Nutritional Science

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Gram per gram, fat provides more energy than either carbohydrate or protein

Indicate whether the statement is true or false

Nutritional Science

Night blindness is associated with a clinical deficiency of ____

A) vitamin E B) vitamin A C) thiamin D) folic acid

Nutritional Science

The fat that surrounds organs in the chest, stomach, and above the hips is called subcutaneous fat

Indicate whether the statement is true or false

Nutritional Science

An estimated ____ percent of persons in the United States who have HIV are unaware they have been infected

A) 5 B) 10 C) 15 D) 21

Nutritional Science