Which symptom does not indicate that a child with cystic fibrosis needs an increase in pancreatic enzyme replacement dosage?
a. poor growth
b. steatorrhea
c. abdominal pain
d. coughing
e. intestinal gas
d
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Chase and Rhonda are studying for the nutrition quiz on vitamins. Over the semester break Chase started taking several dietary supplements and a water-soluble multi-vitamin to help improve his energy level and nutrient status. Rhonda has been a vegan (consumes no animal products or by-products) for several months. As they study for their quiz they explore natural sources of the essential
vitamins. Chase believes that Rhonda should be taking a multi-vitamin supplement because of her vegetarian lifestyle, but Rhonda believes that Chase is likely overdosing on some of the vitamin supplements. Help them study for their quiz and determine who is right about their need for dietary supplements. Will Chase's multi-vitamin provide him with a greater level of energy? A) No; vitamins do not contain calories and therefore cannot supply the body with energy. B) Yes; vitamins provide essential calories for body function. C) Maybe; although vitamins do not provide calories to the body, they do act as coenzymes that release energy from carbohydrates, protein, and fat. D) No; although vitamins contain calories, the body is not able to digest them and therefore they do not improve energy level in the body.
What is lead-based paint?
The hormones released by cells in the small intestine in response to the arrival of amino acids and smaller peptides are secretin and cholecystokinin. Together, these hormones stimulate
A. the production of hydrochloric acid and pepsinogen in the stomach. B. the release of active enzymes from the pancreas. C. the release of bicarbonate and proenzymes from the pancreas. D. the release of di- and tripeptides from the absorptive cells that line the small intestine.
Which of the following is an example of how eggs are used in food preparation?
A. clarifying liquids for soups B. leavening ingredients for meatloaf C. emulsifying foods prior to breading D. lending a foam structure to mayonnaise and hollandaise sauce