Explanation Justification for the correct answer: Option (d) is given as ‘both option b and c’, that is, Vitamin K can be obtained from most of the of the milk products, and by the digestive tract bacteria. The bacteria in the gastrointestinal tract naturally produce Vitamin K and milk products are one of the major sources of Vitamin K. Hence, the correct answer is option (d). Justification for the wrong answers: Option (a) is given as Vitamin K can be produced from exposure to sunlight. However, it is the Vitamin D, which is produced from exposure to sunlight...

Vitamin K refers to a fat-soluble vitamins group, which does an essential function in the process of blood clotting, regulating blood calcium levels, and bone metabolism . The body requires vitamin K to generate prothrombin, a clotting factor and a protein, which is essential in bone metabolism and blood clotting.

EBK NUTRITION

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ISBN: 9780357390672

Author: Sizer

Publisher: CENGAGE CO

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Eating behaviors

The term "eating behaviors" is an umbrella term that encompasses aspects such as food selection and motivations, feeding habits, dieting, and eating behavior-related concerns such as obesity and eating disorders. Eating behavior is influenced by various …

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Chapter 7, Problem 12SC

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Introduction:

Vitamin K refers to a fat-soluble vitamins group, which does an essential function in the process of blood clotting, regulating blood calcium levels, and bone metabolism. The body requires vitamin K to generate prothrombin, a clotting factor and a protein, which is essential in bone metabolism and blood clotting.

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Which of the following statements is not true? a. Essential nutrients can be synthesized by the body. b. Vitamins are required in small quantities for bodily function. c. Some amino acids can be synthesized by the body, while others need to be obtained from diet. d. Vitamins come in two categories: fat-soluble and water-soluble.
The food label in Figure 11.28 lists the nutrients and other substances in a package of ready-to-eat macaroni and cheese. Based on your reading in this chapter, how would you rate this products healthiness in terms of fats and carbohydrates? Figure 11.28 Food labels are useful health tools. Information on a food label can be used to ensure that you get the nutrients you need without exceeding recommended limits on less healthy substances such as salt, sugar, and trans fats. At present, the USDA is considering major revisions to food labels. The proposed changes include showing realistic serving sizes and sugars added by the manufacturer, and printing the calorie content per serving in larger, bolder type so that it is easier for consumers to make informed choices about purchases of prepared foods. (Left: USDA, US Department of Agriculture; Right: FoodCollection/SuperStock)
Some nutritionists claim that the secret to long life is to be slightly underweight as an adult. If a persons weight is related partly to diet, partly to activity level, and partly to genetics, what underlying factors could be at work to generate statistics that support this claim?

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