What is the fate of nonheme iron that remains bound to food in the gastrointestinal tract?
A) It stimulates the production of specific enzymes that will break it down eventually.
B) It is moved and stored as ferritin in food.
C) It stays around the digestive tract until it is completely broken down.
D) It is excreted with the feces
Ans: D) It is excreted with the feces
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Which of the following statements is true?
A. Scientists are conducting research on plants to discover more vitamins that are essential for human beings. B. Biotin is a vitamin-like substance for humans. C. Vitamins are classified as being soluble in either alcohol or fat. D. People can survive for years by only consuming formula diets that contain all known vitamins.
The USDA recommends that fresh turkey be cooked until its internal temperature is at least
A. 175 ºF. B. 145 ºF. C. 155 ºF. D. 165 ºF.
What risk factors does the patient present with that might contribute to his diagnosis? (Be sure to consider lifestyle, medical, and nutritional factors.)
What will be an ideal response?
What are the types of stocks used for soups, and in which types of finished soups are they most frequently used?
What will be an ideal response?