Fructose is taken up by the absorptive cells of the small intestine via facilitated diffusion.
Answer the following statement true (T) or false (F)
True
TRUE statement
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The protein portion of the lipoprotein that provides structural integrity and allows for receptors to recognize the lipoprotein particle is called: a. a chylomicron
b. an amino acid receptor. c. bradykinin. d. fibrinolytic factor. e. an apolipoprotein.
When cooking cauliflower, add a pinch of baking soda to the cooking water to promote development of a bright white color.
Answer the following statement true (T) or false (F)
Which of the following statements is true of the recommended intake of manganese?
A) An adequate intake of 1.8 mg/day has been established for men. B) The Tolerable Upper Intake Level of manganese cannot be reached by consuming supplements. C) An adequate intake of 2.3 mg/day has been established for women. D) A Tolerable Upper Intake Level of 11 mg/day has been established for manganese.
Mr. Bradley is a 70-year-old man with a long medical history including uncontrolled diabetes mellitus since age 45 who presents to the West Smithtown Dialysis Center with new-onset end-stage kidney disease. Mr. Bradley lives in an assisted living facility where he receives full-time nursing care. As a dialysis nurse, your role is to review the nutrition guidelines with Mr. Bradley, who has
diabetic retinopathy and loss of vision. He is a non-ambulatory war veteran, former smoker, and former alcohol abuser whose BMI is normal, though he has lost 3% of his body weight since being diagnosed with kidney failure one month ago. A food frequency questionnaire shows that Mr. Bradley generally meets his recommended intakes of all food groups, but his fiber intake is low, and his dairy foods consumption exceeds the recommendation by double due to his love of milk, ice cream, cheese, and other dairy products. You allay Mr. Bradley's fears that his new diet will lack variety and flavor by assuring him that the diet: a. includes all five food groups. b. promotes flavor with herbs and low-sodium seasonings. c. encourages unsaturated fats, such as oil-based salad dressings. d. allows unsaturated fats, such as mayonnaise. e. all of the above f. a and b only