Which factor does not promote tooth decay?
a. the type of carbohydrate consumed
b. the frequency of carbohydrate intake
c. the stickiness of foods consumed
d. the fat content of foods consumed
e. saliva production
d
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In baked products, the gluten is the
A. carbohydrate part of the wheat flour used for body. B. lipid portion of the wheat flour necessary for the development of the crumb. C. liquid mass that is created after water has been added to the flour. D. protein portion of wheat flour that plays an important role in the structure.
Which of the following is NOT one of the principal regulatory mechanisms for guarding against fluctuation in pH?
A) ?temperature variation B) ?buffer systems C) ?respiratory center D) ?renal regulation
An example of an activity that utilizes mainly aerobic pathways is
A. a weightlifting competition taking 10 seconds. B. a 200-meter sprint taking 26 seconds. C. a 400-meter run taking 60 seconds. D. a cross-country ski race taking 90 minutes.
Ms. Lopez is a widowed 68-year-old Nicaraguan woman, and an immigrant who has lived in the United States for ten years. She lives in a second-floor walk-up apartment with her daughter and son-in-law and their four children. Ms. Lopez is admitted to the hospital, is diagnosed with a stroke, and has weakness in her left side. She complains of coughing when she drinks and feels that food sometimes
gets caught in her throat. She has diabetes and high blood pressure and is on several oral medications. She does not, however, check her sugar because she does not feel comfortable pricking her finger. Her body mass index (BMI) is 33 . Ms. Lopez is undocumented and uninsured.A diabetic educator works with the clinical dietitian to help Ms. Lopez learn to check her blood glucose levels. Ms. Lopez is still unsure about pricking her finger for the glucose test and asks the dietitian to explain why she must be responsible for this. The dietitian explains to Ms. Lopez the importance of blood sugar testing and backs up the information given by the diabetic educator. The response of the dietitian best describes which attitude? a. creativity b. confidence c. perseverance d. risk taking e. precision