The thermic effect of food represents the ____.
A) BMR minus the energy used in physical activity
B) decrease in food energy due to cooking
C) increase in energy expenditure associated with the body's processing of food
D) body's storage of food as fat for insulation
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Q6: Underwater weighing,a method used to determine body
Q7: When oxidized,which nutrient(s)provide(s)the lowest respiratory quotient?
A)carbohydrate
B)protein
C)fat
D)mixed diet
Q8: Thermoregulation refers to _.
A)alterations in metabolism to
Q9: Bioelectrical impedance analysis,a method used to determine
Q11: Body mass index (BMI)is one way to
Q12: Quantification of total energy expenditure may be
Q13: In a clinical setting,which RQ suggests that
Q14: In the reference man and woman,respectively,what percentage
Q15: Thermogenesis is associated with _.
A)generation of water
B)ingestion
Q38: Which of the following techniques for measuring
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