Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Human Nutrition > 1. Overview of Nutrition > Flashcards

1. Overview of Nutrition Flashcards

1
Q

What influences people’s food choices?

A

Personal preference, genetics, habit, culture/religion, traditions, social interactions, food availability, emotional eating, body weight and image, political or environmental views, nutrition and health.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What are the 6 key nutrients?

A

Water, Carbs, Proteins, Fats, vitamins, minerals

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What are some non-nutrient componenets of foods?

A

fibres, phyto-chemicals, pigments, additives, alcohols

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Which of the main nutrients are organic?

A

Vitamins, carbohydrates, proteins and fats

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Which of the main nutrients are inorganic?

A

water and minerals

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What are “essential nutrients”?

A

Nutrients that the body cannot make in adequate quantities. Must be obtained from foods.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Which fat soluble vitamins are essential nutrients?

A

A, D, E, K

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Which if the key nutrients are energy yeilding?

A

Carbs, Proteins, Fats

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Which of the key nutrients are considered macronutrients?

A

Carbs, Proteins, Fats

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Which of the key nutrients are considered micronutrients?

A

vitamins and minerals

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What is the energy density of carbohydrate?

A

17kJ/g

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What is the energy density of fats?

A

37kJ/g

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What is the energy density of proteins?

A

17kJ/g

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What is the energy density of alcohol?

A

29kJ/g

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What is the energy density of water?

A

17kJ/g

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

How many kJ in 1 kcal?

A

4.2kJ

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

How many of the 613kJ provided by a 375ml can of beercome from alcohol, if the beer contains 1g of protein and 13g carbohydrate?

A

375kJ

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What are the 3 key functions of nutrients in the body?

A
  1. provide energy, 2. Promote growth and development, 3.Regulate body processes.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Which nutrients provide energy?

A

Carbs, Proteins, Fats

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Which nutrients promote growth and development?

A

Proteins, fats, vitamins, minerals, water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Which nutrients regulate body processes?

A

Proteins, fats, vitamins, minerals, water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Can you yeild energy from all nutrients?

A

No, only proteins, carbs and fats

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

What is nutrition?

A

Ths study of the nutrients and other substances in foods and the body’s handling of them.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Name 3 design types for epidemiological studies?

A

Cross-sectional, case-control, and cohort

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Describe a cross-sectional study?

A

Researchers how much and what kinds of food a group of people eat and how healthy they are. Findings identify factors that might influence diease in the population

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Describe a case-control study?

A

Researchers compare people who do and do not have a condition, match them in age, gender and other key variables so that differences in other factors will stand out.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Describe a cohort study?

A

Researchers analyze data collected from a selected group of people (a cohort) at intervals over a certain period of time.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

How are laboratory based animal studies conducted?

A

In animal based studies, researchers feed animals special diets that add or omit a certain nutrient and observe health changes.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

How do human intervention or clinical based studies work?

A

Researchers ask people to adopt a new behaviour. Trials help determine the effectiveness of interventions.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

How are invitro laboratory studies conducted?

A

Researchers examine the effects of a specific variable on an isolated tissue, cell or molecule froma living organism.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

Outline the scientific method?

A

Observation and question–> Hypothesis and prediction–> Experimentation–> Results and interpretation–> If hypothesis is supported, may develop a theory. If not supported then further observations and questions…

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

What criteria need to be met for a finding to be accepted into the body of nutrition knowledge?

A

Must stand up to rigorous, repeated testing by several different researchers

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

What process is used to evaluate the procedures used and the conclusions drawn in a study?

A

peer review

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

On what things might someone evaluate the reliability of a study?

A

The journal, funding source, authors, methodology and discussion of results.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

How is replication important in scientific studies?

A

Can be used to prove or disprove findings.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

What main assesment techniques are used to assess nutritional health of individuals?

A

History (incl diet, health status, socioeconomic status, drug use…), anthropomorphic (measure physical characteristics incl. height and weight), Physical examination, laboratory testing (ex. Blood and urine)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

What main assessment techniques are used to assess nutritional health of populations?

A

National nutrition surveys

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

What does “NRV” stand for?

A

Nutrient Reference Value

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

What is an NRV?

A

set of standards that define the amounts of energy, nutrients, other dietary components and physical activity that best promotes heath.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

What is “EAR”?

A

Estimated Average Requirement - A daily nutrient level estimated to meet the requirements of half of healthy individuals in a particular age and gender group.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

What is “RDI”?

A

Recommended Dietary Intake - Average daily dietary intake sufficient to meet the needs of nearly all (~98%) of healthy individuals in a particular age and gender group.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

What is “AI”?

A

Adequate Intake - average daily nutrient intake approximation. Used when the RDI is not available.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
43
Q

What is “EER”?

A

Estimated Energy Requirement - average dietary energy intake that is predicted to maintain energy balance in a healthy adult of defined gender, height, weight and level of physical activity consistent with good health.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
44
Q

What is “UL”?

A

Upper Level of Intake - the highest average daily nutrient intake level likely to pose no adverse health effects to almost all individuals.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
45
Q

What does AMDR stand for?

A

Acceptable Macronutrient Distribution Range

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
46
Q

What is “AMDR”?

A

Acceptable Macronutrient Distribution Range - the range of intakes for macronutrients that provide adequate energy and nutrients and reduce the risk of chronic disease.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
47
Q

What is the AMDR range for Carbohydrates?

A

45-65% kJ

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
48
Q

What is the AMDR range for Proteins?

A

15-25% kJ

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
49
Q

What is the AMDR range for Fats?

A

20-35% kJ

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
50
Q

Functional foods are foods that:

a. have health benefits beyond their nutrient content.
b. are specially developed for consumers’ taste preferences.
c. have essential roles in diet.
d. are genetically modified to provide essential nutrients.

A

a

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
51
Q

The human body composition for an average healthy adult is:
a. 25 per cent water, 20 per cent fat, 55 per cent protein, carbohydrate, minerals and other
compounds
b. 45 per cent water, 25 per cent fat, 30 per cent protein, carbohydrate, minerals and other
compounds
c. 60 per cent water , 20 per cent fat, 20 per cent protein, carbohydrate, minerals and other
compounds
d. 50 per cent water , 20 per cent fat, 30 per cent protein, carbohydrate, minerals and other
compounds

A

c

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
52
Q

Which of the following could be classified as inorganic nutrients?

a. Minerals and vitamins
b. Water and minerals
c. Vitamins and water
d. Lipids and minerals

A

b

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
53
Q

An organic nutrient is:

a. found in plant material.
b. a nutrient derived from plants and animals that are organically farmed.
c. a nutrient that contains carbon.
d. a nutrient that contains hydrogen.

A

c

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
54
Q

200 kilocalories is equivalent to:

a. 400 kilojoules.
b. 840 kilojoules.
c. 420 kilojoules.
d. 840 joules.

A

d

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
55
Q

The Estimated Average Requirement (EAR) of a nutrient is:

a. the average amount required by an individual.
b. the average amount that meets the needs of half the population.
c. the estimated average daily requirement for an individual.
d. the estimated average weekly requirement for an individual.

A

b

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
56
Q

An Adequate Intake (AI) of a nutrient:
a. is a certain quantity of a nutrient that, if consumed, will be sufficient to meet dietary
requirements.
b. is a signal that there is insufficient evidence to establish an RDI.
c. is an adequate amount for half the population.
d. reflects the average intake of an individual that will meet average requirements.

A

b

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
57
Q

The acceptable macronutrient distribution range for macronutrients areas is:

a. 55–65 per cent carbohydrate, 25–35 per cent fat and 10–15 per cent protein.
b. 40–60 per cent carbohydrate, 20–35 per cent fat and 20–30 per cent protein.
c. 35–60 per cent carbohydrate, 20–30 per cent fat and 25–35 per cent protein.
d. 45–65 per cent carbohydrate, 20–35 per cent fat and 15–25 per cent protein.

A

d

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
58
Q

Recommended dietary intakes (RDI) are:

a. the recommended intakes of intakes a person should have daily to avoid deficiencies.
b. recommended intakes of nutrients that should be consumed most of the time.
c. the average nutrient intake a person should have.
d. recommendations only, and are unnecessary to have.

A

a

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
59
Q

If a group of people were to consume an amount of protein equal to the Estimated Average
Requirement (EAR) for their population group, what percentage of the group would receive
insufficient amounts of protein?
a. Two
b. 33
c. 50
d. 98

A

c

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
60
Q

How does alcohol resemble the nutrients?

A

It provides energy to the body

61
Q

Why is alcohol not considered a nutrient?

A

it interferes with the body’s growth, maintenance and repair.

62
Q

How can variable be correlational but not causal?

A

correlational evidence proves only that variables are associated, not that one is the cause of the other.

63
Q

What happens when people get too little or too much energy or nutrients?

A

malnutrition

64
Q

What is malnutrition?

A

any condition cause by excess or deficient energy or nutrient intake or by an imbalance of nutrients

65
Q

What is under-nutrition?

A

deficient energy or nutrients

66
Q

What is over-nutrition?

A

excess energy or nutrients

67
Q

What are the 4 methods used to detect energy and nutrient deficiency or excess?

A

historical information, anthropological information, physical exam and laboratory testing.

68
Q

What are risk factors, and what is their relationship to disease?

A

a condition or behaviour associated with an elevated frequency of disease but not proved to be causal

69
Q

What is primary deficiency?

A

a nutrient deficiency caused by inadequate dietary intake of a nutrient

70
Q

How many minerals are know to be essential in human nutrition?

A

16

71
Q

What is nutritional genomics?

A

the science of how nutritent affect the activities of genes and how genes affect the interactions between diet and disease.

72
Q

What is overweight?

A

body weight above some acceptable standard , usually defined in relation to height.

73
Q

What is obese?

A

overweight with adverse health effects

74
Q

When people eat foods typical of their families or geographic region, their choices are influenced by?

A

ethnic heritage or tradition

75
Q

Nutrients the human body must obtain from the diet because they cannot be made internally are called?

A

essential nutrients

76
Q

The inorganic nutrients are?

A

water and minerals

77
Q

The energy yielding nutrients are?

A

carbs, proteins, fats

78
Q

Studies of populations that reveal correlations between dietary habits and disease are called?

A

epidemiological studies

79
Q

An experiment in which the researchers know who is receiving the treatment but the subjects do not is known as?

A

single blind

80
Q

An EAR represents?

A

the daily nutrient level estimated to meet the requirements of half the healthy individuals in a particular life stage and gender group.

81
Q

Historical information, physical examination, lab tests and anthropomorphic data measures are what?

A

methods used in a nutrition assessment.

82
Q

A deficiency caused by inadequate dietary intake is called?

A

primary deficiency.

83
Q

Behaviors such as smoking, dietary habits, physical activity and alcohol consumption that influence the development of disease are known as?

A

risk factors

84
Q

What is secondary deficiency?

A

a nutrient deficiency caused by something other than inadequate intake, such as a diesase condition or drug interaction which reduces absorption, accelerates use, hastens excretion or destroys the nutrient.

85
Q

What are probiotics?

A

living organisms found in foods that, when consumed in sufficent quantities, are beneficial to health.

86
Q

Which of the following nutrients do not change when metabolised in the human body? A) water b) Carbohydrates c) vitamins d)minerals

A

d

87
Q

Two meals are available, each with equal caloric value, but one has a calculated energy density of 4.2 kJ/g whereas the other has a calculated energy density of 9.5 kJ/g. When making your meal choice, which statement would provide you with the most information to make your selection? a)the meal with the higher energy density will not be as healthy b)the meal with the higher energy density will ehealp to satisfy hunger c) the meal with the lower energy density will need supplementation to increase its nutrient value d)the meal with the lower energy density will provide a much larger quantity of food and be more filling when eaten

A

d

88
Q

Which of the following would constitute a cohort research design? A) researching a group of individuals who eat low fat diets over a two-year time from to determine the possible long term effects of low fat diets B)comparision of a group of individuals who have diabetes with a group who doesn’t have diabetes C) researching a group of individuals who take vitamin C for a 30-day period to determine the possible effects of vitamin C as an antioxidant d)studies of groups of cells in a lab setting

A

a

89
Q

True or False: Nutrient recommendations are b=ased on the daily kilojoule intake of the individual

A

F

90
Q

True or False: Nutrient recommendations apply to all members of the population

A

F

91
Q

True or False: Nutrient recommendations are not minimum requirements and may not represent optimal intakes for all individuals

A

T

92
Q

True or False: Nutrient recommendations encourage the use of supplements to meet dietary goals?

A

F

93
Q

Whilel reasing a research article you note that it states “Individuals who exercise more will lose weight more easily”. How would you categorize this statement? A) Palcebo effect B) Data collection C) Hypothesis D) Correlation

A

c

94
Q

True or False? A) vitamins are condsiered to be essential nutrients whereas minerals are not

A

F

95
Q

True or False: minerals provide energy and vitamins help to facilitate the release of energy in the body

A

F

96
Q

True or False: minerals are needed in larger amounts than vitamins

A

F

97
Q

True or False: minerals are inorganic in nature whereas vitamins are organic

A

T

98
Q

Acceptable Macronutrient Distribution Ranges (AMDR)

A

ranges of intakes for the energy nutrients that provide adequate energy and nutrients and reduce the risk of chronic diseases

99
Q

anthropometric

A

relating to measurement of the physical characteristics of the body, such as height and weight

100
Q

blind experiment

A

an experiment in which the subjects do not know whether they are members of the experimental group or the control group

101
Q

cell

A

the basic structural unit of all living things

102
Q

chronic diseases

A

diseases characterised by a slow progression and long duration. Examples include heart disease, cancer and diabetes

103
Q

control group

A

a group of individuals similar in all possible respects to the experimental group except for the treatment. Ideally, the control group receives a placebo while the experimental group receives a real treatment

104
Q

correlation

A

the simultaneous increase, decrease or change in two variables. If A increases as B increases, or if A decreases as B decreases, the correlation is positive. (This does not mean that A causes B or vice versa.) If A increases as B decreases, or if A decreases as B increases, the correlation is negative. (This does not mean that A prevents B or vice versa.) Some third factor may account for both A and B

105
Q

covert

A

hidden, as if under covers

106
Q

deficient

A

of a nutrient, the amount of a nutrient below which almost all healthy people can be expected, over time, to experience deficiency symptoms

107
Q

diet

A

the foods and beverages a person eats and drinks

108
Q

double-blind experiment

A

an experiment in which neither the subjects nor the researchers know which subjects are members of the experimental group and which are serving as control subjects, until after the experiment is over

109
Q

energy

A

the capacity to do work. The energy in food is chemical energy. The body can convert this chemical energy to mechanical, electrical or heat energy

110
Q

energy density

A

a measure of the energy a food provides relative to the amount of food (kilojoules per gram)

111
Q

energy-yielding nutrients

A

the nutrients that break down to yield energy the body can use

112
Q

essential nutrients

A

nutrients a person must obtain from food because the body cannot make them for itself in sufficient quantity to meet physiological needs; also called indispensable nutrients. About 40 nutrients are currently known to be essential for human beings

113
Q

Estimated Average Requirement (EAR)

A

the average daily amount of a nutrient that will maintain a specific biochemical or physiological function in half the healthy people of a given age and gender group

114
Q

Estimated Energy Requirement (EER)

A

the average dietary energy intake that maintains energy balance and good health in a person of a given age, gender, weight, height and level of physical activity

115
Q

experimental group

A

a group of individuals similar in all possible respects to the control group except for the treatment. The experimental group receives the real treatment

116
Q

foods

A

products derived from plants or animals that can be taken into the body to yield energy and nutrients for the maintenance of life and the growth and repair of tissues

117
Q

functional foods

A

foods that contain physiologically active compounds that provide health benefits beyond their nutrient contributions; sometimes called designer foods or nutraceuticals

118
Q

genome

A

the full complement of genetic material (DNA) in the chromosomes of a cell. In human beings, the genome consists of 46 chromosomes. The study of genomes is called genomics

119
Q

hypothesis

A

an unproven statement that tentatively explains the relationships between two or more variables

120
Q

inorganic

A

not containing carbon or pertaining to living things

121
Q

joules

A

units by which energy is measured. Food energy is measured in kilojoules (1000 joules equals 1 kilojoule), abbreviated to kJ ? 4.2 kilojoules (or 1 kcalorie) is the amount of heat necessary to raise the temperature of 1 kilogram (kg) of water by 1 °C

122
Q

malnutrition

A

any condition caused by excess or deficient food energy or nutrient intake or by an imbalance of nutrients

123
Q

minerals

A

inorganic elements. Some minerals are essential nutrients required in small amounts by the body for health

124
Q

Nutrient Reference Values (NRV)

A

a set of nutrient intake values for healthy people in Australia and New Zealand. These values are used for planning and assessing diets

125
Q

nutrients

A

chemical substances obtained from food and used in the body to provide energy, structural materials and regulating agents to support growth, maintenance and repair of the body’s tissues. Nutrients may also reduce the risks of some diseases

126
Q

nutrition

A

the science of foods and the nutrients and other substances they contain, and of their actions within the body (including ingestion, digestion, absorption, transport, metabolism and excretion). A broader definition includes the social, economic, cultural and psychological implications of food and eating

127
Q

nutrition assessment

A

a comprehensive analysis of a person’s nutrition status that uses health, socioeconomic, medication and diet histories; anthropometric measurements; physical examinations; and laboratory tests

128
Q

nutritional genomics

A

the science of how food (and its components) interacts with the genome. The study of how nutrients affect the activities of genes is called nutrigenomics. The study of how genes affect the activities of nutrients is called nutrigenetics

129
Q

organic

A

in chemistry, a substance or molecule containing carbon-carbon bonds or carbon-hydrogen bonds. This definition excludes coal, diamonds and a few carbon containing compounds that contain only a single carbon and no hydrogen, such as carbon dioxide (CO2), calcium carbonate (CaCO3), magnesium carbonate (MgCO3) and sodium cyanide (NaCN)

130
Q

overnutrition

A

excess energy or nutrients

131
Q

overt

A

out in the open and easy to observe

132
Q

peer review

A

a process in which a panel of scientists rigorously evaluates a research study to assure that the scientific method was followed

133
Q

phytochemicals

A

non-nutrient compounds found in plant-derived foods that have biological activity in the body

134
Q

placebo

A

an inert, harmless medication given to provide comfort and hope; a sham treatment used in controlled research studies

135
Q

placebo effect

A

a change that occurs in response to expectations in the effectiveness of a treatment that actually has no pharmaceutical effects

136
Q

primary deficiency

A

a nutrient deficiency caused by inadequate dietary intake of a nutrient

137
Q

public health nutritionists

A

dietitians or nutritionists who specialise in providing nutrition services through organised community efforts

138
Q

randomisation

A

a process of choosing the members of the experimental and control groups without bias

139
Q

Recommended Dietary Intake (RDI)

A

the average daily amount of a nutrient considered adequate to meet the known nutrient needs of practically all healthy people; a goal for dietary intake by individuals

140
Q

replication

A

repeating an experiment and getting the same results. The sceptical scientist, on hearing of a new, exciting finding, will ask, ?Has it been replicated yet?’ If it hasn’t, the scientist will withhold judgement regarding the finding’s validity

141
Q

requirement

A

the lowest continuing intake of a nutrient that will maintain a specified criterion of adequacy

142
Q

risk factor

A

a condition or behaviour associated with an elevated frequency of a disease but not proved to be causal. Leading risk factors for chronic diseases include obesity, cigarette smoking, high blood pressure, high blood cholesterol, physical inactivity and a diet high in saturated fats and low in vegetables, fruits and whole grains

143
Q

subclinical deficiency

A

a deficiency in the early stages, before the outward signs have appeared

144
Q

theory

A

a tentative explanation that integrates many and diverse findings to further the understanding of a defined topic

145
Q

undernutrition

A

deficient energy or nutrients

146
Q

Upper Level of Intake (UL)

A

the maximum daily amount of a nutrient that appears safe for most healthy people and beyond which there is an increased risk of adverse health effects

147
Q

validity

A

having the quality of being founded on fact or evidence

148
Q

variables

A

factors that change. A variable may depend on another variable (for example, a child’s height depends on their age), or it may be independent (for example, a child’s height does not depend on the colour of their eyes). Sometimes both variables correlate with a third variable (a child’s height and eye colour both depend on genetics)

149
Q

vitamins

A

organic, essential nutrients required in small amounts by the body for health

Human Nutrition (2 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions