Which food would be the best choice for a pregame meal?
a. black beans and rice
b. pasta in marinara sauce
c. peanut butter and jelly sandwich
d. cheese and crackers
e. creamed corn
b
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Discuss in detail the digestion, absorption, and transport of dietary lipids, including the sterols
What will be an ideal response? Fat digestion starts off slowly in the mouth, with some hard fats beginning to melt when they reach body temperature. A salivary gland at the base of the tongue releases an enzyme (lingual lipase) that plays an active role in fat digestion in infants, but a relatively minor role in adults. In infants, this enzyme efficiently digests the short- and medium-chain fatty acids found in milk. In a quiet stomach, fat would float as a layer above the watery components of swallowed food. But whenever food is present, the stomach becomes active. The strong muscle contractions of the stomach propel its contents toward the pyloric sphincter. Some chyme passes through the pyloric sphincter periodically, but the remaining partially digested food is propelled back into the body of the stomach. This churning grinds the solid pieces to finer particles, mixes the chyme, and disperses the fat into small droplets. These actions help to expose the fat for attack by the gastric lipase enzyme—an enzyme that performs best in the acidic environment of the stomach. Still, little fat digestion takes place in the stomach; most of the action occurs in the small intestine.
What type of evaluation is conducted at the end of a program to provide information about program effectiveness?
a. process b. summative c. formative d. output
Treatment with biotin administration at pharmacological doses can prevent the complications associated with which metabolic disorders?
a. Respiratory chain defects b. Pyruvate complex disorders c. Holocarboxylase synthetase deficiencies d. Methylmalonic acidemias
___________________________ are required to burn fats
a. Carbohydrates b. Proteins c. Both carbohydrates and proteins are required to burn fats d. Fats