Assuming equal serving sizes, which of the following foods would be the poorest source of calcium?
A) cottage cheese B) whole milk C) cheddar cheese D) skim milk
A
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Discuss in detail the digestion, absorption, and transport of dietary lipids, including the sterols
What will be an ideal response? Fat digestion starts off slowly in the mouth, with some hard fats beginning to melt when they reach body temperature. A salivary gland at the base of the tongue releases an enzyme (lingual lipase) that plays an active role in fat digestion in infants, but a relatively minor role in adults. In infants, this enzyme efficiently digests the short- and medium-chain fatty acids found in milk. In a quiet stomach, fat would float as a layer above the watery components of swallowed food. But whenever food is present, the stomach becomes active. The strong muscle contractions of the stomach propel its contents toward the pyloric sphincter. Some chyme passes through the pyloric sphincter periodically, but the remaining partially digested food is propelled back into the body of the stomach. This churning grinds the solid pieces to finer particles, mixes the chyme, and disperses the fat into small droplets. These actions help to expose the fat for attack by the gastric lipase enzyme—an enzyme that performs best in the acidic environment of the stomach. Still, little fat digestion takes place in the stomach; most of the action occurs in the small intestine.
H. pylori infection is present in approximately _____ of patients with gastric ulcers
a. 5% to 10% b. 15% to 25% c. 30% to 60% d. 70% to 90%
The enzyme produced by the parotid gland is:
a. salivary amylase. b. sucrase. c. maltase. d. lactase.
Describe the limitations associated with clear liquid diets.
What will be an ideal response?