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Fall 2025-91573-202590-IU-FNU208-N01 - Normal Nutrition
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Which of the following bacteria can make a person ill by foodborne infection (as opposed to foodborne intoxication)?
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Selectively fermented ingredients that result in specific changes in the composition or activity of the gastrointestinal microbiota and confer benefits upon the host are called
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A waist circumference _____ inches for men and _____ inches for women indicates increased risk of disease.
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The most common cause of foodborne illness in the United States is
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Starch consists of hundreds and perhaps thousands of which molecule?
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"Nutrition"
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The two main extracellular ions are
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A nutrient that has been deemed essential but has not been classified as a vitamin is
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Which of the following food-handling practices increases risk for foodborne illness?
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Carbohydrate digestion begins in the
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