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Nutrition and Dietetics Technician Registered (NDTR) Questions with 100% Correct Answers| Latest Update 2024 $12.49   Add to cart

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Nutrition and Dietetics Technician Registered (NDTR) Questions with 100% Correct Answers| Latest Update 2024

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Nutrition and Dietetics Technician Registered (NDTR) Questions with 100% Correct Answers| Latest Update 2024

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  • September 8, 2024
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KenAli
Nutrition and Dietetics Technician
Registered (NDTR) Questions with 100%
Correct Answers| Latest Update 2024

Triglyceride - ANSWER 1 glycerol and three fatty acids, chief form of fats in foods and
body storage



Double bond - ANSWER Unsaturated fatty acid feature, monounsaturated or
polyunsaturated


Trans-fatty acids - ANSWER Produced by hydrogenation


Omega 3 - ANSWER Polyunsaturated fatty acid, e.g. linolenic acid, found in fish oils


Liver - ANSWER Produces cholesterol and bile, filters toxins



Olive oil - ANSWER Lowers blood-clotting factors, decreases BP, total cholesterol,
and LDL


Amino acids - ANSWER Building blocks of protein

, Essential amino acids - ANSWER Body cannot make in sufficient amounts


Non-essential amino acids - ANSWER Can be made by the body, conditionally essential



Protein turnover - ANSWER Continuous breakdown and production of body
proteins, recycling amino acids


Small intestine - ANSWER Where polypeptides are broken down into amino acids



Daily recommended allowance of protein - ANSWER 0.8 grams per kilogram of healthy
body weight



Complementary proteins - ANSWER Grains and legumes combo providing all 9 essential
amino acids



Fat-soluble vitamins - ANSWER Stored in liver, rare food toxicities, periodic doses,
tissue buildup



Water-soluble vitamins - ANSWER Absorbed into blood, not stored, readily excreted,
needed frequently


Vitamin D - ANSWER Requires sunlight and liver/kidney processes to become active


Antioxidant - ANSWER E.g. Vitamin C, beta-carotene, Vitamin E, Selenium



Vitamin K - ANSWER Aids in blood clotting, produced by intestinal bacteria, found in
green leafy vegetables

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