The primary function of carbohydrates as a food source is to:
a. regulate metabolic processes.
b. build body tissue.
c. supply energy.
d. provide bulk.
C
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A. lacteals absorb excess lipids. B. nerves are more sensitive to pain stimuli. C. intestinal tract has difficulty digesting fatty foods. D. blood glucose level is difficult to regulate.
Factors that influence bioavailability of a nutrient include all of the following except:
A. physiological conditions. B. certain medications. C. other dietary components. D. one's heart rate while eating.
Immediately after absorption from the small intestine, fat-soluble vitamins appear in the lymph as part of
A. chylomicrons. B. VLDLs. C. phospholipids. D. HDLs.