The esophagus is a muscular tube that
A. produces digestive enzymes.
B. is the site of some nutrient absorption.
C. transports a bolus of food from the mouth to the stomach.
D. is joined to the stomach by the pyloric sphincter.
C
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Two dietary components that may help decrease blood cholesterol levels are:
a. omega-3 fatty acids and soluble fiber. b. short-chain fatty acids and insoluble fiber. c. trans fatty acids and potassium. d. cis fatty acids and calcium.
Kati is a 27-year-old Caucasian who works as a bank teller. She is 5'3" tall and weighs 102 pounds. She began experiencing recurrent gastrointestinal disturbances such as diarrhea, steatorrhea, and flatulence several months ago. She made an appointment with her physician after noticing that she was losing weight. Laboratory tests confirmed a diagnosis of celiac disease.Kati will require nutrition
education aimed at eliminating gluten from her diet. The dietitian will teach Kati to _____. a. avoid all cereal and grain products b. substitute whole-wheat flour for enriched wheat flour when cooking c. check ingredient lists on food labels carefully d. avoid all milk and milk products e. avoid fish and poultry
A person on peritoneal dialysis can consume _____ more liberally than can a person on hemodialysis
a. fluids b. phosphorus c. potassium d. calcium
The definition of a quality grade is:
a. a grade based on the food's appearance, texture, flavor, and other factors. b. a grade that describes the ratio of edible or lean muscle to fat and bone and refuse. c. the grade awarded to a food that meets minimum standards for flavor and color. d. a grade that is established by the manufacturer to assist the government in fixing price supports.