_____ diffuse easily into intestinal cells, which release them into capillaries without further processing
a. Glycerol and short-chain fatty acids
b. Glycerol and long-chain fatty acids
c. Cholesterol and phospholipids
d. Cholesterol and short-chain fatty acids
a
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A serving of food contains 15 g carbohydrate, 3 g protein, 5 g fat, 5 mg vitamin C, and 100 ml water. Based on this information, a serving of this food supplies ________ kcal.
A. 117 B. 87 C. 107 D. 97
Nutrition misinformation exists for all of the following reasons EXCEPT:
1.freedom of speech. 2.truth in advertising laws are strictly enforced. 3.profit. 4.personal beliefs and convictions.
Evidence-based practice can best be defined aspurposeful, self-regulatory judgment that results in interpretation, analysis, evaluation, and inference upon which that judgment is based.
Answer the following statement true (T) or false (F)
Which of the following substances is usually the limiting amino acid in foods, particularly those of plant origin?
A. Alanine B. Lysine C. Isoleucine D. Glycine