Chapter 1, Problem 2SC

Explain in detail the effects or benefits of vitamins and minerals to: a. A healthy person b. A sick person

Which one of the following statements about protein nutrition is correct? Select one: a. All dietary proteins have the same amino acid content and composition. b. The requirement for dietary protein is for individual amino acids, not simply the total amount of protein in the diet. c. For an adult in nitrogen equilibrium there is only a small requirement for an intake of protein since amino acids arising from tissue protein catabolism are available for new protein synthesis. d. There is a requirement for dietary protein, but it is unimportant which protein is consumed.

Which of the following foods is a rich source of protein? A. lean meat, such as chicken breast B. whole grains (e.g., whole wheat bread) C. olive oil D. leafy greens E. berries (e.g., blueberries and raspberies)

Which of the following are nutrients? a. proteins b. minerals c. vitamins d. All of these are correct.

The term essential nutrients refers toa. all the carbohydrates, proteins, and lipids ingested by an organism.b. nutrients that an animal cannot manufacture from other molecules.c. nutrients that must be obtained from the diet in their complete form.d. all organic nutrients.e. b and c, both

Which of the following does NOT define a "healthy body weight"?  A. A weight that is acceptable to you  B. A weight that need constant dieting to maintain C. A weight appropriate for your age and physical development D. A weight compatible with normal blood pressure, lipid levels, and glucose tolerance

Which of the following is True?a. Most fat-soluble vitamins serve as coenzymes.b. Water-soluble vitamins are vitamin C and the B complex vitamins.c. Water soluble vitamins accumulate in adipose tissue.d. Most vitamins can be synthesized by the body.

Which of the following is not a function of fat in food?   a. increases appetite   b. provides little energy   c. provides satiety   d. provides a pleasing texture

Identify the importance of the following macromolecules on diet and well-being.                 a. proteins                 b. carbohydrates                 c. lipids                 d. nucleic acids