Which structure controls the release of material from the stomach to the small intestine and prevents the contents of the small intestine from backing up into the stomach??
A) ?ileocecal valve
B) ?pyloric sphincter
C) ?diaphragmatic valve
D) ?esophageal sphincter
B
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Clients who have undergone radical neck or facial surgery are often fed using:
a. a straw. b. a nasogastric tube. c. a percutaneous endoscopic gastrostomy (PEG) tube. d. parenteral nutrition.
An herb is a
a. flavoring that is derived from the fruit, bark, seeds, or root of a plant. b. plant leaf valued for its flavor or scent. c. plant leaf with medicinal value only. d. plant extract that is oil based.
Which of the following conditions is a respiratory illness caused by a highly contagious virus?
A) diarrhea B) malaria C) cretinism D) measles
_____ are federally funded food assistance programs
A) Field gleaning programs B) Nonperishable food collection programs C) Head Start and Early Head Start Programs D) America's Second Harvest Programs