Matching
A.
B.
C.
D.
E.
F.
G.
H.
I. Pouring rights
J. Competitive foods
A. Measures the degree to which an individual's diet conforms to the Dietary Guidelines for Americans and uses the food-group standards found in MyPlate
B. A clinical syndrome of one or more gastrointestinal symptoms after consumption of lactose
C. A disorder that is caused by reduced digestion of lactose because of the low availability of the enzyme lactase
D. Complex carbohydrates and lignins naturally occurring in the plant cell wall that cannot be broken down by human digestive enzymes
E. Children between the ages of 5 and 10 years
F. A USDA program in which food products are sent to schools for use in the child nutrition programs
G. Nondigestible carbohydrates including plant, animal, or commercially produced sources that have beneficial effects in humans
H. The amount of energy needed by the body in a state of rest
I. Contracts between schools and soft-drink companies
J. Foods sold to children in food service areas during meal times that compete with the federal meal programs
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_________ provide the body with 4 calories per gram and helps the body with growth and development.
Fill in the blank(s) with the appropriate word(s).
Define and explain the importance of "protein turnover."
What will be an ideal response?
When water makes a vegetable crisp the process is:
a. enzymatic oxidation b. diffusion c. anaerobic d. osmotic pressure
Dorothy is an 85-year-old woman who is having difficulty swallowing. Food seems to enter her stomach too slowly. Based on this information, Dorothy probably has a (an) ________.
A. condition characterized by loss of peristaltic functioning B. blockage caused by undigested fiber deposits in her jejunum C. overgrowth of probiotics in her stomach D. excessive amount of secretory activity within her digestive tract