The most common GI-related diagnosis given in clinic visits is _____.
A. constipation
B. GERD
C. diarrhea
D. food intolerance
E. malabsorption
Answer: B
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Which statement best describes characteristics of solid fats and oils?
a. The longer the carbon chain, the softer the fat at room temperature. b. Saturated fats are most resistant to oxidation and least likely to become rancid. c. Manufacturers use antioxidants to protect fats from becoming rancid. d. Hydrogenated fats make margarine spreadable. e. Trans-fatty acids behave like saturated fats in the body.
The sodium in tap water is consistent from one area to another. ___________________
Indicate whether the statement is true or false
Among food the additives used in grain products, _____ can be added to the dough before baking
a. the vitamins thiamin, riboflavin, and niacin b. vitamin C c. vitamins A, D, E, and K d. all of the above answers are correct
The nutrition guidelines outlined by various health-related organizations are ____
A) fundamentally the same, but recommendations vary B) fundamentally the same, with the same recommendations C) fundamentally different from each other D) in opposition with each other