According to standards issued by the World Health Organization, a healthy BMI is between
A) 30.0 and 40.0.
B) 25.0 and 29.9.
C) 12.5 and 18.4.
D) 18.5 and 24.9.
The study of how nutrients and genes interact and how genetic variations can cause people to respond differently to nutrients in food is:
A) alimentation genetics.
Which of the following is the most significant risk factor for type 2 diabetes?
A) overweight or obesity
D) low-fibre diet
Hydrostatic weighing is used to predict percent body fat based on
A) body density.
B) fat weight.
C) body mass index.
D) height and total body weight.