Each of the following chronic health conditions has been linked by nutrition research to our dietary habits. In most cases, this association is linked to either excessive intake or inadequate intake of a particular nutrient or food group. Briefly identify one nutrient that has been associated with each of the following conditions, and explain whether or not it is thought to be a protective factor, or a factor that increases risk. (Do not include alcohol since its calories have no nutritive value.) . a. Hypertension b. LDL to HDL ratio: 200:30 c. B12 deficiency d. Osteoporosis e. Colorectal cancer