Question

24. Ketosis, a condition of having a high concentration of ketones (keto-acids) in the bloodstream and...

24. Ketosis, a condition of having a high concentration of ketones (keto-acids) in the bloodstream and tissues resulting from the incomplete breakdown of fat in the liver, may be prevented by consuming adequate Ocarbohydrate intake
O protein intake
O fat intake
O cholesterol intake
O water intake
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25. Which of the following is NOT a function of glucose or carbohydrate in the human body?
O synithesis of lipoproteins
O sparing of protein from use as an energy source
O supply enerity for body cells (immodiate fuel source or stored as glycogen for tater use) Oprevention of ketosis (accumulation of ketones In the bloodstream)
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26. Characteristics of a traditional Mediterranean Diet, which may lower the risk of some chronic diseases including Cardiovascular Disease, do NOT include which of the following.?
Oweekly intake of low-modurate amounts of fish fomega 3 FAS)
O no limitation on intake of ege & red meat intake O olve oll as the main fat
O moderate intake of wine at meaitime
O emphasls on minimally processed toods and focus on seasonally fresh & locally-grown toods O abundant initake of fruits, vegetables, whole grains, legumes, nuts & seeds
Oregular exercise small amounts of cheese & yogurt daily
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27. Which of the following is NOT a function of protein in the body?
O malntain proper acid-bane (pH) balance in the bloodstream
O ghuconeogenesis (new glucose molecules produced from protein/amino acids only when carbohydrate is inadequate
O directly stored as energy in the body (in the form of new protein tissuel when excss protein is consumed
O maintain fluid balarice (via albumin and globulinproteinsi and prevention of edema
O formation of some hormones and rurotransmitters and most allenzymes
O proper tunctioning of the immune system act as transporters for various nutrients in the bloodstream
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28. Which of the following foods is NOT a rich source of insoluble fiber?
O whole grain toods made from rice, com. wheat, and rye
O otrus fruits, peelet apples, bananas, barley, and oats/oat bran
O Coarsely ground wheat bran
O dried beans and peas tlegumes)

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