Why would people want to ingest probiotics or foods with prebiotics when their colons already contain bacteria?
Q. 2Which types of foods sustain satiety longer than other foods?
a. high in digestible starch
b. lowin protein
c. high in sugar
d. high in fiber
e. low in fat
Q. 3Describe what the term oxidative stress means in terms of the body tissues. Give any 3 examples of how oxidative stress can cause disease in the body.
Q. 4All of the following are involved in signaling satiation except:
a. the stomach.
b. the small intestine.
c. the brain's hypothalamus.
d. the heart.
e. the mouth.
Q. 5Describe any two reasons why it is important to have broad-reaching guidelines for each of the major nutrient groups when considering meal planning each day.
Q. 6The psychological desire to eat is referred to as:
a. satiety.
b. appetite.
c. hunger.
d. obesity.
e. satiation.
Q. 7The Acceptable Macronutrient Distribution Ranges (AMDR) for the energy-yielding nutrients are generous. Describe the group of people who would benefit from the lower limits of each rangefor carbohydrates, lipids, and proteins. Which groups of people would benefit from the higher limits of each rangefor carbohydrates, fats, and proteins?
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