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MATCHING
-Number of major food groups
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Q5: Which term describes the process of a
Q7: The capacity to do work<br>A)1<br>B)16<br>C)40<br>D)Vitamins<br>E)Phytochemicals<br>F)Fat<br>G)Water<br>H)Hypothesis<br>I)Energy<br>J)Calorie<br>K)Placebo<br>L)Alcohol<br>M)Randomization<br>N)Anecdote<br>O)Healthy People<br>P)Diet history<br>Q)Drug
Q11: The practitioner will determine settings for an
Q13: An essential fatty acid with three double
Q17: Foods rich in carbohydrates include all _
Q18: Before suctioning a patient,you notice that no
Q26: After an emergency intubation,the respiratory care practitioner
Q51: Fat-digesting enzymes secreted from the stomach<br>A)Liver<br>B)Trout<br>C)Micelle<br>D)Eicosanoids<br>E)Choline<br>F)Mayonnaise<br>G)Olive oil<br>H)Yeast<br>I)Small
Q97: Which one of these compounds is not
Q102: Example of a fortified food<br>A)5<br>B)40<br>C)78<br>D)1/2 cup<br>E)Health claim<br>F)FDA<br>G)Bran<br>H)Iron<br>I)USDA<br>J)Soybeans<br>K)Green