What is the composition of maltose?
a. two glucose units
b. one glucose and one fructose unit
c. one glucose and one galactose unit
d. one galactose and one fructose unit
e. two galactose units
ANS: A
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Which of the following substances is primarily involved in the emulsification of fat to facilitate its digestion?
A. Bicarbonate B. Bile C. Hydrochloric acid D. Pancreatic juices
Which of the following relationships between dietary fat and lipoproteins is correct?
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One of the biggest challenges to the RD in providing nutrition therapy for HIV-infected patients is which of the following?
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