Which of these is a characteristic of insoluble fiber? contributes to fecal bulk to reduce constipation...
| Which of these is a characteristic of insoluble fiber? | |||||||||
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Homework Answers
Insoluble fibers contribute to bulk up the stool and it in turn helps in passage of the stool. This process in a way stops constipation.
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Which of these is a characteristic of insoluble fiber?
contributes to fecal bulk to reduce constipation...
Which type of fiber has a laxative effect by adding bulk to fecal matter as it...
Which type of fiber has a laxative effect by adding bulk to fecal matter as it passes, unchanged, through the gastrointestinal tract? soluble fiber insoluble fiber intractable diffusible Which of the following BEST describes the effects of lactose intolerance on those who consume dairy products? The undigested lactose passes into the large intestine, where it causes a severe allergic response causing intestinal bleeding and scarring. The undigested lactose passes into the large intestine, where it draws in water, is metabolized...
Which of the following is NOT a physiological effect of dietary fiber? Select one: a. Lowers...
Which of the following is NOT a physiological effect of dietary fiber? Select one: a. Lowers blood cholesterol b. Increases fecal bulk O c. Delays stomach emptying d. Increases Vitamin E levels
Question 150 pts This is also called non fermentable fiber: Group of answer choices Monosaccharides Disaccharides...
Question 150 pts This is also called non fermentable fiber: Group of answer choices Monosaccharides Disaccharides Insoluble Fiber Soluble Fiber Functional Fiber Flag this Question Question 160 pts Which of the following statements are NOT True concerning fats and lipids? Group of answer choices Fats and oils in food are mostly in the form of triglycerides Lecithin is an example of a sterol Cholesterol is made by the body in adequate amounts to meet our needs Phospholipids are another class...
please help Which of the following occurs in an oxidation reaction? A molecule gains one or...
please help
Which of the following occurs in an oxidation reaction? A molecule gains one or more electrons • A molecule loses one or more electrons A molecule gains one or more protons A molecule loses one or more protons QUESTION 2 Which is NOT a mechanism for passive transport? Facilitative diffusion Simple diffusion O Osmosis Carrier-mediated UOPIOSSUILLURULUPEO L EDO Which step(s) of digestion occur in the stomach? Chemical breakdown Ingestion Defecation Absorption Propulsion U Mechanical breakdown QUESTION 4 What...
Chapter 4 Assessment Extra Credit How many units of ATP are produced per unit of glucose...
Chapter 4 Assessment Extra Credit How many units of ATP are produced per unit of glucose in anaerobic metabolism? C 12 24 Which of the following BEST describes the association between carbohydrate intake and diabetes mellitus? Populations whose diet is high in refined starches and added sugars, there is a higher risk of developing type 2 than those who consume a diet high in whole grains. Populations whose diet is high in whole grains, there is a lower risk of...
1. Artificial flavors, colors, and commonly added to processed foods. that keep food fresh longer are...
1. Artificial flavors, colors, and commonly added to processed foods. that keep food fresh longer are non-nutritive chemical substances is the study of the intake of nutrients into the body and how the body processes and uses these nutrients. 3. Toxicity is most likely to occur with vitamins because they are stored in tissues composed of lipids and in the liver and are not carried easily into the bloodstream. 4. The best sources of complete proteins are meats and animal...
Need answers. thank you VOCABULARY BUILDER Misspelled Words Find the words below that are misspelled; circle...
Need answers. thank you
VOCABULARY BUILDER Misspelled Words Find the words below that are misspelled; circle them, and then correctly spell them in the spaces provided. Then fill in the blanks below with the correct vocabulary terms from the following list. amino acids digestion clectrolytes nutrients antioxident nutrition basal metabolic rate extracellulare oxydation calories fat-soluble presearvatives catalist glycogen processed foods cellulose homeostasis saturated fats major mineral coenzyeme trace minerals diaretics metabolism water-soluable 1. Artificial flavors, colors, and commonly added to...
1. Which of the following is not considered a nutrient a Vitamin B. Water c.Carbohydrate (d)...
1. Which of the following is not considered a nutrient a Vitamin B. Water c.Carbohydrate (d) Alcohol e Mineral 2. For which of the following causes of death does a person's diet play a part? a. Lung disease (6) Cancer Chronic lower respiratory diseases d. Infections of the blood e AIDS 3. Researchers repeatedly report that people who consume a variety of foods such as fruits, vegetables, legumes, nuts, and whole grains have reduced risks of which of the following...
Which type of fiber has a laxative effect by adding bulk to fecal matter as it passes, unchanged, through the gastrointestinal tract? soluble fiber insoluble fiber intractable diffusible Which of the following BEST describes the effects of lactose intolerance on those who consume dairy products? The undigested lactose passes into the large intestine, where it causes a severe allergic response causing intestinal bleeding and scarring. The undigested lactose passes into the large intestine, where it draws in water, is metabolized...
Which of the following is NOT a physiological effect of dietary fiber? Select one: a. Lowers blood cholesterol b. Increases fecal bulk O c. Delays stomach emptying d. Increases Vitamin E levels
please help
Which of the following occurs in an oxidation reaction? A molecule gains one or more electrons • A molecule loses one or more electrons A molecule gains one or more protons A molecule loses one or more protons QUESTION 2 Which is NOT a mechanism for passive transport? Facilitative diffusion Simple diffusion O Osmosis Carrier-mediated UOPIOSSUILLURULUPEO L EDO Which step(s) of digestion occur in the stomach? Chemical breakdown Ingestion Defecation Absorption Propulsion U Mechanical breakdown QUESTION 4 What...
Chapter 4 Assessment Extra Credit How many units of ATP are produced per unit of glucose in anaerobic metabolism? C 12 24 Which of the following BEST describes the association between carbohydrate intake and diabetes mellitus? Populations whose diet is high in refined starches and added sugars, there is a higher risk of developing type 2 than those who consume a diet high in whole grains. Populations whose diet is high in whole grains, there is a lower risk of...
1. Artificial flavors, colors, and commonly added to processed foods. that keep food fresh longer are non-nutritive chemical substances is the study of the intake of nutrients into the body and how the body processes and uses these nutrients. 3. Toxicity is most likely to occur with vitamins because they are stored in tissues composed of lipids and in the liver and are not carried easily into the bloodstream. 4. The best sources of complete proteins are meats and animal...
Need answers. thank you
VOCABULARY BUILDER Misspelled Words Find the words below that are misspelled; circle them, and then correctly spell them in the spaces provided. Then fill in the blanks below with the correct vocabulary terms from the following list. amino acids digestion clectrolytes nutrients antioxident nutrition basal metabolic rate extracellulare oxydation calories fat-soluble presearvatives catalist glycogen processed foods cellulose homeostasis saturated fats major mineral coenzyeme trace minerals diaretics metabolism water-soluable 1. Artificial flavors, colors, and commonly added to...
1. Which of the following is not considered a nutrient a Vitamin B. Water c.Carbohydrate (d) Alcohol e Mineral 2. For which of the following causes of death does a person's diet play a part? a. Lung disease (6) Cancer Chronic lower respiratory diseases d. Infections of the blood e AIDS 3. Researchers repeatedly report that people who consume a variety of foods such as fruits, vegetables, legumes, nuts, and whole grains have reduced risks of which of the following...
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