What should consumers keep in mind about foods made with fat substitutes?
a. They are a weight loss wonder
b. They still provide kcalories.
c. They aid in the absorption of certain vitamins.
d. They adversely affect the taste and texture of foods.
e. They are toxic in relatively low doses.
b
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The four critical steps of food safety that, if practiced, can reduce your risk for foodborne illness are __________.
a. clearing, combating cross-contamination, cutting, and chilling b. cleaning, combating cross-contamination, cutting, and chilling c. cleaning, combating cross-contamination, cooking, and chilling d. cutting, cleaning, chopping, and chilling
The cells of the specific immune system attack which of the following targets?
A. plasma B. macrophages C. antibodies D. antigens
A long term care patient has normal intestinal function but cannot eat. What tube feeding should you provide?
a. high protein, high calorie formula b. isotonic lactose-free formula c. elemental formula d. low fiber, low fat formula
Which best describes the migrating motility complex (MMC)?
a. Weak contractions that rid the small intestine of leftover bacteria or waste b. Segmentation motility that mixes chyme with digestive secretions c. A hormone called gastrin that stimulates the onset of segmental contractions d. A muscular valve that controls the rate of movement of food from the ileum e. A substance that neutralizes the very acidic chyme as it enters from the stomach