Hnf 150 msu exam 1 Study guides, Class notes & Summaries

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HNF 150 MSU-EXAM 1 |COMPLETE EXAM QUESTIONS AND  CORRECT ANSWERS (VERIFIED ANSWERS ) ALREADY GRADED A+.
  • HNF 150 MSU-EXAM 1 |COMPLETE EXAM QUESTIONS AND CORRECT ANSWERS (VERIFIED ANSWERS ) ALREADY GRADED A+.

  • Exam (elaborations) • 19 pages • 2024
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  • HNF 150 MSU-EXAM 1 |COMPLETE EXAM QUESTIONS AND CORRECT ANSWERS (VERIFIED ANSWERS ) ALREADY GRADED A+. HNF 150 MSU-EXAM 1 |COMPLETE EXAM QUESTIONS AND CORRECT ANSWERS (VERIFIED ANSWERS ) ALREADY GRADED A+. HNF 150 MSU-EXAM 1 |COMPLETE EXAM QUESTIONS AND CORRECT ANSWERS (VERIFIED ANSWERS ) ALREADY GRADED A+. HNF 150 MSU-EXAM 1 |COMPLETE EXAM QUESTIONS AND CORRECT ANSWERS (VERIFIED ANSWERS ) ALREADY GRADED A+. HNF 150 MSU-EXAM 1 |COMPLETE EXAM QUESTIONS AND CORRECT ANSWERS (V...
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HNF 150 - MSU Exam 1 / Revised Questions and Answers / Sure A+
  • HNF 150 - MSU Exam 1 / Revised Questions and Answers / Sure A+

  • Exam (elaborations) • 15 pages • 2024
  • ___ are central to the formation of plaques in blood vessels that contribute to cardiovascular disease - "Essential" Nutrients - must be obtained from an external source because we can't make them ourselves or can't make enough "Less, fewer, or reduced" - Containing at least 25% less of a nutrient or calories than reference food 2 Types of Digestion - Mechanical and Chemical 5 Kinds of Lipoprotein - 1. Chylomicron 2. VLDL (Very Low Density) 3. IDL (Intermediate Density) 4. LDL (L...
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HNF 150 MSU Exam 1 94 |Review | Questions with 100% Correct Answers | Verified | Latest Update
  • HNF 150 MSU Exam 1 94 |Review | Questions with 100% Correct Answers | Verified | Latest Update

  • Exam (elaborations) • 10 pages • 2024
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  • Nutrient Densiy - ️️Nutrient dense food has more nutrients, fewer carbs 1. Vitamins 2. Minerals 3. Complex Carbs Six types of nutrients - ️️Water Carbs Protein Lipids Vitamins Minerals Nutrient Energy Yield - ️️Carbs = 4kcal/gram Protein = 4kcal/gram Lipids = 9kcal/gram **Alcohol = 7kcal/gram Nutritious Diet characteristics - ️️1. Adequacy 2. Balance 3. Calorie Control 4. Moderation 5. Variety
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