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Title: The best source of nutrients is provided by: Post by: kkqueen14 on Mar 4, 2018 The best source of nutrients is provided by:
a. specific food combinations. b. a variety of foods. c. individual foods. d. a variety of food supplements. Q. 2 Macronutrients include: a. minerals. b. proteins. c. vitamins. d. enzymes. Q. 3 The professional primarily responsible for application of nutrition science in clinical practice settings is the: a. nurse. b. physician. c. public health nutritionist. d. registered dietitian. Q. 4 The body of scientific knowledge related to nutritional requirements of human growth, maintenance, activity, and reproduction is known as: a. physiology. b. nutrition science. c. biochemistry. d. dietetics. Q. 5 A physical science that contributes to understanding how nutrition relates to health and well-being is: a. anatomy. b. biochemistry. c. physics. d. pharmacology. Q. 6 The major focus of nutritional recommendations in this century has shifted to: a. prevention and control of chronic diseases. b. improved sanitation and public health. c. prevention and control of infectious diseases. d. development of healthful foods using food technology. Q. 7 What are cytokines? a. Scavengers of the immune system b. Specialized antibodies that retain B-cell memory c. Specialized proteins that activate responses to infection d. Highly specific cells that attack only one type of antigen e. Lymphocytes that produce antibodies Q. 8 How does genetic engineering differ from traditional selective breeding? What will be an ideal response? Title: The best source of nutrients is provided by: Post by: itsmatt on Mar 4, 2018 B B D B B A ANS: C ANS: For centuries, farmers have been selectively breeding plants and animals to shape the characteristics of their crops and livestock. They have created prettier flowers, hardier vegetables, and leaner animals. Consider the success of selectively breeding corn. Early farmers in Mexico began with a wild, native plant called teosinte that bears only five or six kernels on each small spike. Many years of patient selective breeding have produced large ears filled with hundreds of plump kernels aligned in perfect formation, row after row. Although selective breeding works, it is slow and imprecise because it involves mixing thousands of genes from two plants and hoping for the best. With genetic engineering, scientists can improve crops (or livestock) by introducing a copy of the specific gene needed to produce the desired trait. Once introduced, the selected gene acts like any other geneit provides instructions for making a protein. The protein then determines a characteristic in the genetically modified plant or animal. In short, the process is now faster and more refined. Farmers no longer need to wait patiently for breeding to yield improved crops and animals, nor must they even respect natural lines of reproduction among species. Laboratory scientists can copy genes from one organism and insert them into almost any other organismplant, animal, or microbe. Their work is changing not only the way farmers plant, fertilize, and harvest their crops, but also the ways the food industry processes food and consumers receive nutrients, phytochemicals, and drugs. |