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Which of the following classes of nutrients can result in death from just a few hours of heavy over-consumption from dietary sources (i.e., not from supplement sources)?
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Which of the following characteristics is used to calculate an estimate of your basal (resting) metabolic rate?
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Which of the following are functions of protein within the human body?
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Which of the following actions would minimize your risk of food borne illness?
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Which food is most likely to be contaminated with E.coli O158:H7?
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Which component of food is responsible for provoking food allergies?
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Which answer fits within the “Acceptable Macronutrient Distribution Range” for an adult?
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Which action resulted in cross-contamination?
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Which action may cause botulism?
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What person would be most at risk for illness from microorganisms in the food?
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