According to dietician Cynthia Sass, what specific food characteristics provide the best sources of soluble fiber? According to dietician Cynthia Sass, what specific food characteristics provide the best sources of soluble fiber? A)wheat bran B)fruit juice C)vegetables with stalks or beans D)fruit with edible seeds, skin, and membranes

According to dietician Cynthia Sass, what specific food characteristics provide the best sources of soluble fiber? According to dietician Cynthia Sass, what specific food characteristics provide the best sources of soluble fiber? A)wheat bran B)fruit juice C)vegetables with stalks or beans D)fruit with edible seeds, skin, and membranes

Health Safety And Nutrition F/Young Child

9th Edition

ISBN:9781305144767

Author:MAROTZ

Publisher:MAROTZ

Chapter14: Nutrients That Promote Growth And Regulate Body Functions

Section: Chapter Questions

Problem A4CR

See similar textbooks

Similar questions

Which of the following is true about essential nutrients? A) Essential nutrients are substances that are not required by the body B) Essential nutrients are substances that can be synthesized readily and adequately by the body C) Water,linolenic acids are nutrients that are not essential D) Vitamins are a group of essential nutrients required in small amounts
Vitamins are: A) Macro Nutrients B) Micro nutrients C) Essential Amino acids D) Non essential Amino acids
Which of the following nutrients mainly helps to build and repair muscle tissue? A) CarbohydrateB) CalciumC) ProteinD) Glucose
The absorption rate of most vitamins and minerals is affected by: A) the availability of other vitamins and minerals B) the amount of that vitamin or mineral ingested C) the preparation of the food containing the vitamins and minerals D) all of the above
All of the following are correct about the term "essential nutrient" except: 1) there are about 40 nutrients known to be essential. 2) these nutrients must be obtained from food. 3) water is a nonessential nutrient. 4) carbohydrates are nonessential.
For an elderly client with oral health problems, which group of foods would the nurse advise to optimize fibre and protein intake? Question 55 options: a) Pasta with tomato sauce and applesauce b) Fried chicken and mashed potatoes c) Soft scrambled eggs and ripe cantaloupe chunks d) Well-cooked whole-grain oatmeal and orange juice
lndications for parenteral nutrition include the following except() A) Gut is cancerous B) Gut is absolutely obstructed C) Gut is too short D) Gut is fistulated E) Gut is inflamed
What is a common outcome of “yo-yo” dieting, or a pattern of losing and gaining weight? Question 17 options: a) An increase in visceral fat b) A redistribution of subcutaneous fat in the body c) Anorexia nervosa d) A decrease in the likelihood that future weight loss efforts will be successful
a) What are the advantages of storing food as fat rather than carb or protein? b) What is the formal definition of an “essential nutrient” in one’s diet? c) How can you eat whole foods as a “vegan” (which many animals do!) and get all the essential amino acids without eating anything related to animals and not by taking supplements/pills d) What is the difference between a vitamin and a mineral?
The adrenal medulla secretes:a) more norepinephrine than epinephrine b) only epinephrinec) more epinephrine than norepinephrine d) only norepinephrineAtp is produced through both aerobic respiration and feementation?Another term for the fatty tissue in the subcutaneous layer is:a) adipose tissue b) epidermal tissue c) basal tissue d) porous tissue
An elderly man is consuming a diet that is NOT sufficient in all the macronutrients due to depression brought on by loss of his spouse. What might you expect to see in a laboratory report from a blood test? Question 82 options: a) Elevated levels of VLDL and LDL b) Elevated levels of blood urea nitrogen c) Lower than normal levels of blood glucose and hematocrit d) Lower than normal levels of albumin
Select all of the sentences below that correctly describe the role of trace minerals in the body. Select all that apply. A)Trace minerals are stable in cooking. B)Trace minerals act as cofactors, and help with the function of enzymes and hormones. C)Trace minerals are found only in plant foods like fruits, vegetables, grains, and legumes. D)Trace minerals do not interfere with the absorption of other trace minerals. subject name : nutrition