Which nutrient provides a major source of dietary sulfur?
a. Fats
b. Protein
c. Fat-soluble vitamins
d. Carbohydrates
e. Water
Answer: B
You might also like to view...
When dysphagia impairs the passage of solid foods but not liquids, the cause is usually:
a. achalasia. b. a stroke. c. a motility disorder. d. an obstruction of the esophagus.
All of the following are true regarding phytochemicals EXCEPT:
a. they are considered essential nutrients. b. there are thousands of them in plants. c. the body cannot make them. d. they are not easily destroyed by cooking or storage.
The rate at and the extent to which a nutrient is absorbed and used is referred to as its ________ .
a. activity quotient b. availability ratio c. utility d. bioactivity e. bioavailability
People with _____ often complain of food "sticking" in the esophagus
a. esophageal dysphagia b. oropharyngeal dysphagia c. dyspepsia d. gastritis e. Sjögren's syndrome