Question 11. What is the definition of “essential nutrients”? A. nutrients that are essential for making part of the cell B. the set of nutrients that are the minimum necessary for making the body C. nutrients your body cannot make on its own, so they must be ingested D. nutrients that are the basis from which more complex nutrients are made E. nutrients that are not soluble in water and that are stored in fat cells

Question 11. What is the definition of “essential nutrients”? A. nutrients that are essential for making part of the cell B. the set of nutrients that are the minimum necessary for making the body C. nutrients your body cannot make on its own, so they must be ingested D. nutrients that are the basis from which more complex nutrients are made E. nutrients that are not soluble in water and that are stored in fat cells

Nutritional Sciences: From Fundamentals to Food, Enhanced Edition

3rd Edition

ISBN:9781337486415

Author:McGuire

Publisher:McGuire

Chapter2: Nutritional Assessment And Dietary Planning

Section: Chapter Questions

Problem II2DWPA

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Similar questions

Question 5 Which of the following is the correct definition of nutrient density? Question 5 options: The amount of a nutrient in a serving of food divided by the amount of the nutrient needed for that day The amount of kcalories in a food divided by the amount of kcalories needed in a day The amount of a particular nutrient in a serving of food divided by the number of kcalories in that serving The amount of a particular nutrient in a serving of food divided by the number of grams of protein
Question 15 Which of the following is not characteristic of a fad diet? O It promotes quick solutions. O It uses scientific evidence, presenting pros and cons. O It limits food selections. It recommends expensive supplements.
Question 13 Studies have indicated that the DASH diet has which of the following effects? Question 13 options: Lowered potassium levels Changes in blood pressure Lowered magnesium intake Altered kidney function
Question 23 An individual wanted to lose weight. They decided to eat only 300 kcal/day of a dietary supplement that provided half the calories as carbohydrates and the other half as protein. Which statement best represents the state of their metabolism during the first 3 days on this diet? Question 23 options: Both their adipose mass and muscle mass decreased Their protein intake met the RDA for protein of .8 g/kg/day They developed severe hypoglycemia Their carbohydrate intake met the fuel needs for the brain of 130 g/day
Question 33 Which general statement about water-soluble vitamins is true? Question 33 options: They help regulate chemical reactions in the body They directly supply energy in the body They are inorganic in nature They can be stored to a great extent within the body
The umami or savory taste is usually associated with which nutrient? Question 26 options: fats amino acids carbohydrates vitamins Natural gas is treated with a substance that gives it a smell in order to ______. Question 1 options: easily detect leaks prolong its shelf-life make it less flammable reduce production costs
Question 28 What is one way in which soluble indigestible carbohydrates provide health benefits? Question 28 options: They slow the movement of feces They decrease the amount of bulk in the colon They slow the absorption of nutrients They decrease the amount of water in the colon
Question 3 If you are placed in an experiment where your food intake was changed, what would happen? A. If you gained weight, your body would increase its energy expenditure. B. If you lost weight, your body would compensate by decreasing energy expenditures. C. Your body will attempt to “defend” your original weight. D. All of the above are correct.
Question 14 What is being described by “A ranking of how specific foods affect blood glucose compared to the response of a reference food”? Question 14 options: Glycemic response Gluconeogenic index Glycemic load Glycemic index
Which of the following is a major function of phosphorus in the body? Question 41 options: a) It is involved in the blood clotting process b) It contributes to the structure of bones and teeth c) It helps to regulate blood pressure levels d) It is a constituent of NADH
Question 8 Which of the following contains a rich supply of omega-3 fatty acids? Question 8 options: Chicken Broccoli Lentils Salmon
We are in a discution abot how trans fatty acids are created. Explain the drawbacks of consuming this type of fat and its impact on human health. My classmates explained how trans fatty are created but I would like to add some more information about how impact human health. Can you help me please?