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