Most infants are physically ready to start eating solid foods when they ________.
A. develop the swallowing reflux
B. lose the let-down reflex
C. can sit up with some back support
D. have most of their primary teeth
Answer: C
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How do antioxidant vitamins stabilize free radicals?
A. by donating electrons or hydrogen ions to them B. by enzymatic destruction C. by stimulating an immune response against them D. by breaking them down into less damaging molecules
Eating too much of this substance can result in orange-tinged skin
A. vitamin A B. vitamin C C. antioxidants D. beta-carotene
Discuss in detail the digestion, absorption, and transport of dietary lipids, including the sterols
What will be an ideal response? Fat digestion starts off slowly in the mouth, with some hard fats beginning to melt when they reach body temperature. A salivary gland at the base of the tongue releases an enzyme (lingual lipase) that plays an active role in fat digestion in infants, but a relatively minor role in adults. In infants, this enzyme efficiently digests the short- and medium-chain fatty acids found in milk. In a quiet stomach, fat would float as a layer above the watery components of swallowed food. But whenever food is present, the stomach becomes active. The strong muscle contractions of the stomach propel its contents toward the pyloric sphincter. Some chyme passes through the pyloric sphincter periodically, but the remaining partially digested food is propelled back into the body of the stomach. This churning grinds the solid pieces to finer particles, mixes the chyme, and disperses the fat into small droplets. These actions help to expose the fat for attack by the gastric lipase enzyme—an enzyme that performs best in the acidic environment of the stomach. Still, little fat digestion takes place in the stomach; most of the action occurs in the small intestine.
A sense of humor can be an asset in maintaining good self-esteem
a. true b. false