FODMAPs (fermentable oligo-, di-, and monosaccharides and polyols) may increase gastrointestinal distress for individuals diagnosed with type 1 diabetes. Under the supervision of a primary care physician or registered dietitian, a low-FODMAP diet may be recommended to alleviate symptoms associated with poor glycemic control.
Answer the following statement true (T) or false (F)
False
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Vitamin D deficiency can develop in individuals who have diseases that result in the malabsorption of
A) minerals. B) fat. C) vitamin B12. D) protein.
Vomiting expels the contents of the stomach up through the ________ to the mouth.
a. esophagus b. larynx c. trachea d. salivary glands e. duodenum
The energy we expend just to maintain our resting functions, such as respiration and circulation, is our
A) energy cost of physical activity. B) thermic effect of food. C) basal metabolic rate (BMR). D) body mass index.
The Nutrition Facts panel of the food label must provide information about all of the items listed below except:
a. monounsaturated fat. b. vitamin A. c. total fat. d. fiber. e. sodium.