Term
Which of the following is not descriptive of ChooseMyPlate?
A. MyPyramid is the updated illustration based on the different food groups and recommendations about what and how much to eat.
B. A multi-colored plate that illustrates variety, with each color representative of the five food groups
C. A graphic image designed to encourage consumers to make healthy food and physical activity choices every day
D. An education tool that illustrates the concepts of the Dietary Guidelines and USDA Food Guide |
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Definition
| A. MyPyramid is the updated illustration based on the different food groups and recommendations about what and how much to eat. |
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Term
Which of the following is an anthropometric measure?
Select one:
A. Food intake information
B. Blood iron level
C. Blood pressure
D. Body weight. |
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Definition
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Term
Which of the following is a feature of the Daily Values found on food labels?
Select one:
A. They define a food as an excellent source of a nutrient if it contributes at least 50% of the dietary recommended intake
B. They are expressed on a "per 1000-kcalorie intake" basis
C. They assist people in determining whether a food contains a little or a lot of a nutrient
D. They are updated every two years as mandated by the USDA |
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Definition
| C. They assist people in determining whether a food contains a little or a lot of a nutrient |
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Term
Information that must be lawfully provided on food labels includes all of the following except
Select one:
A. the amount recommended for ingestion each day.
B. the amounts of specified nutrients and food components.
C. the net contents expressed by weight, measure, or count.
D. the name and address of the manufacturer, packer, or distributor |
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Definition
| A. the amount recommended for ingestion each day. |
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Term
Which of the following would most likely lead to a primary nutrient deficiency?
Select one:
A. Reduced nutrient absorption
B. Increased nutrient destruction
C. Inadequate nutrient intake
D. Increased nutrient excretion |
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Definition
| C. Inadequate nutrient intake |
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Term
Nutrient dense refers to foods that
Select one:
A. are higher in weight relative to volume.
B. carry the USDA nutrition labeling.
C. provide more nutrients relative to kcalories.
D. contain a mixture of carbohydrate, fat, and protein |
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Definition
| C. provide more nutrients relative to kcalories. |
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Term
What is the AMDR for carbohydrate?
Select one:
A. 30-40%
B. 45-65%
C. 15-25%
D. 5-10% |
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Definition
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Term
Gram for gram, which of the following provides the most energy?
Select one:
A. Alcohol
B. Carbohydrates
c. Proteins
D. Fats |
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Definition
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Term
What term describes a food that resembles and substitutes for another food but is nutritionally inferior to it?
Select one:
A. Imitation food
B. Food substitute
C. Pseudo food
D. faux food |
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Definition
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Term
Food labels express the nutrient content in relation to a set of standard values known as the
Select one:
A. Recommended Dietary Allowances.
B. Daily Values.
C. Reference Dietary Intakes.
D. FDA Standards. |
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Definition
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Term
Which of the following is an organic compound?
Select one:
A. Water
B. Salt
C. Vitamin C
D. Calcium |
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Definition
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Term
Which of the following is a characteristic of structure-function claims on food labels?
Select one:
A. They must state the name of the disease or symptoms for which a benefit is claimed.
B. They must conform to guidelines of the "A" list of health claims
C. They can be made without any FDA approval.
D. They are allowed only for unprocessed food |
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Definition
| C. They can be made without any FDA approval. |
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Term
What is the chief reason people choose the foods they eat?
Select one:
A. cost
B. convenience
C. taste
D. Nutritional value |
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Definition
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Term
Providing enough, but not an excess, of a food is a diet-planning principle known as
Select one or more:
A. undernutrition.
B. variety.
C. safety.
D. moderation. |
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Definition
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Term
The Dietary Reference Intakes may be used to
Select one:
A. treat people with diet-related disorders.
B. assess adequacy of all required nutrients.
C. plan and evaluate diets for healthy people.
D. assess adequacy of only vitamins and minerals |
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Definition
| C. plan and evaluate diets for healthy people |
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Term
Before publication in a reputable journal, the findings of a research study must undergo scrutiny by experts in the field according to a process known as:
Select one:
A. Intervention examination
B. Double blind examination
C. Cohort review
D. Peer review |
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Definition
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Term
Which of the following is a feature of the exchange list system?
Select one:
A. Adequate intakes of minerals and vitamins are virtually guaranteed
B. Foods are grouped according to their source
C. A fat portion provides about twice the energy as a carbohydrate portion
D. All foods are grouped according to their content of carbohydrates, protein, and fats |
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Definition
| D. All foods are grouped according to their content of carbohydrates, protein, and fats |
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Term
A food label that advertises the product as a "rich source of fiber" is an example of a
Select one:
A. nutrient claim.
B. weight reduction claim.
C. lite-food claim.
D. structure-function claim |
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Definition
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Term
Which of the following statements defines the association between a risk factor and the development of a disease?
Select one:
A. The presence of a factor such as heredity can be modified to lower the risk of degenerative diseases
B. The absence of a risk factor guarentees freedom from the disease
C. The more risk factors for a disease, the greater chance of developing that disease
D. All people with the risk factor will develop the disease |
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Definition
| C. The more risk factors for a disease, the greater chance of developing that disease |
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Term
Which of the following is characteristic of an essential nutrient?
Select one:
A. Cannot be used to synthesize other compounds in the body.
B. Cannot be found in food
C. Cannot be made in sufficient quantities by the body
D. Cannot be degraded by the body |
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Definition
| C. Cannot be made in sufficient quantities by the body |
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Term
Which of the following regulates the pH of the stomach?
Select one:
A. Gastrin
B. Secretin
C. Cholecystokinin
D. Insulin |
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Definition
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Term
What is the first organ to respond to an increase in blood glucose concentration?
Select one:
A. Muscle
B. Brain
C. Pancreas
D. Liver |
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Definition
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Term
What is the reaction that links two monosaccharides together?
Select one:
A. Disaccharide
B. Condensation
C. Absorption
D. Hydrolysis |
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Definition
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Term
To assist the process of digestion and absorption, it is usually best to
Select one:
A. taken enzyme pills or powder periodically so the system can rest and rejuvenate.
B. combine different food types to enhance the absorption process.
C. avoid eating meat and fruit at the same meal to prevent competition.
D. eat several snacks per day so the system is not overwhelmed |
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Definition
| B. combine different food types to enhance the absorption process |
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Term
Immediately after absorption, what circulatory system carries tha fat-soluble vitamins and large fats?
Select one:
A. lymphatic
B. vascular
C. mesenteric
D. enterohepatic |
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Definition
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Term
Which of the following is not a simple carbohydrate?
Select one:
A. Monosaccharide
B. Starch
C. Disaccharide
D. White Sugar |
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Definition
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Term
What is meant by the term 'motility' in reference to the GI tract?
Select one:
A. The speed of gastric digestive juice release
B. The ability of the GI tract muscles to move
C. The efficiency of lymph transport
D. The speed of pancreatic digestive juice release |
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Definition
| B. The ability of the GI tract muscles to move |
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Term
What is the primary storage form of carbohydrate in the body?
Select one:
A. Glycogen
B. Glucose
C. Fiber
D. Starch |
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Definition
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Term
Which of the following products of digestion is not normally released directly into the bloodstream?
Select one:
A. Vitamin C
B. Fats
C. Minerals
D. Carbohydrates |
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Definition
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Term
All of the following dietary measures are known to help relieve constipation except:
Select one:
A. Eating fiber
B. Drinking more water
C. Eating less fat
D. Eating prunes |
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Definition
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Term
Which of the following is a significant property of dietary fiber?
Select one:
A. Promotes water retention of stools
B. Inhibits large intestinal contractions
C. Inhibits protease activity
D. Promotes vitamin excretion in stools |
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Definition
| A. Promotes water retention of stools |
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Term
What is the predominant sweetener used in formulating beverages?
Select one:
A. Glucose
B. Sucrose
C. Invert sugar
D. High fructose corn syrup |
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Definition
| D. High fructose corn syrup |
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Term
what is the first organ to receive carbohydrates absorbed from the intestine?
Select one:
A. Pancreas
B. Skeletal muscle
C. Liver
D. Heart |
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Definition
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Term
Which of the following would not be acted upon by pancreatic juice secreted into the intestinal tract?
Select one:
A. fats
B. insoluble fiber
C. carbohydrates
D. proteins |
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Definition
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Term
What is the primary function of insulin?
Select one:
A. Raises blood glucose levels
B. Stimulates glycogen breakdown
C. Lowers blood glucose levels
D. Stimulates intestinal carbohydrate absorption |
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Definition
| C. Lowers blood glucose levels |
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Term
All of the following are sources of dietary carbohydrates except
Select one:
A. legumes.
B. fish.
C. fruits.
D. milk. |
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Definition
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Term
All of the following are characteristic of a high-fiber diet except
Select one:
A. it may precipitate mineral deficiency if the body's mineral intake status is marginal.
B. there is a risk of not meeting energy needs.
C. it may reduce risk of lung cancer but increase risk of breast cancer
D. it initially may cause bouts of gastrointestinal discomfort and diarrhea Incorrect |
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Definition
| C. it may reduce risk of lung cancer but increase risk of breast cancer |
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Term
Which of the following is a function of sphincter muscles?
Select one:
A. control the passage of food through the GI tract
B. grind large food particles
C. control peristalsis
D. secrete digestive juices into the GI track |
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Definition
| A. control the passage of food through the GI tract |
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Term
Glycogen is stored mainly in which of the following tissues?
Select one:
A. pancreas and kidneys
B. stomach and intestine
C. Muscle and liver
D. brain and red blood cells |
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Definition
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Term
All of the following are characteristics of the process of digestion except
Select one:
A. the pyloric sphincter opens about 3 times a minute.
B. salivary glands contribute little to digestion.
C. the liver and pancreas contribute essential fluids to the digestive process.
D. saliva contains enzymes that digest sugars, fats, and proteins |
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Definition
| D. saliva contains enzymes that digest sugars, fats, and proteins |
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Term
Which of the following cannot be found in plants?
Select one:
A. Essential fatty acids
B. Cholesterol
C. Nonessential fatty acids
D. Triglycerides |
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Definition
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Term
Which of the following is a characteristic of hormones?
Select one:
A. Inactivate bacteria
B. Act as buffers in the bloodstream
C. Act as a messenger molecules
D. Coordinate visual response |
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Definition
| C. Act as a messenger molecules |
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Term
Which of the following describe a process in protein synthesis?
A. The DNA binds to ribosomes and directs uptake of specific amino acids to form the peptide chain.
B. The function of transfer RNA is to assist in absorption of amino acids into the cell.
C. The code to make a protein is carried by a strand of messenger RNA
D. The final step in completing the protein is carried out in the mitochondria. |
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Definition
| C. The code to make a protein is carried by a strand of messenger RNA |
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Term
According to the Dietary Guidelines, what should be the maximum total fat intake as a percentage of energy intake?
Select one:
A. 50
B. 10
C. 20
D. 35 |
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Definition
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Term
Which of the following is a feature of phospholipids?
Select one:
A. Highly susceptible to oxidation
B. Resistant to digestion
C. Found naturally only in animal foods
D. Soluble in both water and fat |
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Definition
| D. Soluble in both water and fat |
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Term
Which of the following describes a fatty acid that has one double bond?
Select one:
A. Polyunsaturated
B. Monounsaturated
C. Saturated
D. Hydrogenated |
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Definition
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Term
In comparison to a low-density lipoprotein, a high-density lipoprotein contains
Select one:
A. more cholesterol.
B. less protein.
C. less lipid.
D. more carbohydrate |
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Definition
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Term
Bile is known to assist in the absorption of
Select one:
A. carbohydrate and fat only.
B. all nutrients.
C. carbohydrate, fat, and protein only.
D. fat only. |
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Definition
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Term
Your roommate, Jill, has just come back from the doctor where she was subjected to a blood lipid profile analysis. The doctor encouraged her to make dietary changes because the cholesterol results put her at increased risk for cardiovascular disease. Which of the following results is consistent with the diagnosis?
A. Low DLD and high DHD
B. Low LDL and high HDL
C. Low LDH and low HDL
D. Low HDL and high LDL |
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Definition
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Term
Which of the following is a good source of omega-3 fatty acids?
Select one:
A. Sesame
B. Corn
C. coconut
D. Canola |
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Definition
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Term
An important function of fat in the body is to
Select one:
A. regulate blood glucose levels.
B. provide precursors for glucose synthesis.
C. protect vital organs against shock.
D. build muscle glucose levels. |
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Definition
| C. protect vital organs against shock. |
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Term
What is the chief function of pepsin?
A. Cleaves proteins into smaller polypeptides
B. Activates pancreatic proteases.
C. Activates hydrochloric acid.
D. Emulsifies dietary proteins |
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Definition
| A. Cleaves proteins into smaller polypeptides |
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Term
After a meal, most of the fat that eventually empties into the blood is in the form of particles known as
Select one:
A. low-density lipoproteins.
B. very-low-density lipoproteins.
C. chylomicrons.
D. micelles. |
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Definition
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Term
All of the following assumptions are made by the committee in setting the RDA for protein except
A. other nutrients in the diet will be adequate.
B. the fat content of the diet will be high.
C. adequate kcalories will be consumed.
D. protein eaten will be of mixed quality |
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Definition
| B. the fat content of the diet will be high. |
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Term
Which of the following is not a characteristic of marasmus?
Select one:
A. Affects brain development only minimally
B. Occurs most commonly in children aged 6 to 18 months
C. Results in a low resistance to disease
D. Results in little or no fat under the skin to insulate against cold |
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Definition
| A. Affects brain development only minimally |
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Term
When nitrogen taken into the body exceeds nitrogen losses, we say the person is in
Select one:
A. nitrogen equilibrium.
B. a healthy state.
C. negative nitrogen balance.
D. positive nitrogen balance |
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Definition
| D. positive nitrogen balance |
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Term
In which form are most dietary lipids found?
Select one:
A. Sterols
B. Monoglycerides
C. Triglycerides
D. Glycerols |
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Definition
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Term
Which of the following is a feature of whey protein?
Select one:
A. It is chemically extracted from gelatin
B. Regular consumption by athletes enhances performance
C. It is a high-priced protein supplement
D. It is a waste product of cheese production |
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Definition
| D. It is a waste product of cheese production |
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Term
In the study of protein nutrition, what term describes the amount of amino acids absorbed as a percentage of the amount of protein consumed?
Select one:
A. Completeness
B. Digestibility
C. Complementary Index
D. Comparative Equivalence |
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Definition
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Term
What element is found in proteins but not in carbohydrates and fats?
Select one:
A. Nitrogen
B. Oxygen
C. Carbon
D. Calcium |
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Definition
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