Which substance is known as blood sugar or dextrose?
a. glucose
b. maltose
c. sucrose
d. fructose
e. lactose
Q. 2What type of nutrient is starch?
a. fiber
b. gluten
c. simple carbohydrate
d. complex carbohydrate
e. compound carbohydrate
Q. 3What component accounts for the usually sweet taste of fruits?
a. fats
b. fiber
c. simple sugars
d. complex carbohydrates
e. starches
Q. 4Ample amounts of carbohydrates are almost always found in ____.
a. plant foods
b. health foods
c. animal products
d. protein-rich foods
e. low fat foods
Q. 5Describe the similarities and differences in fluid and nutrient losses between vomiting and diarrhea.
What will be an ideal response?
Q. 6What are common factors that initiate choking? What are the preferred methods to assist a person who is choking? What foods are commonly associated with choking?
What will be an ideal response?
Q. 7Name and describe the functions of three major hormones involved in digestion/absorption.
What will be an ideal response?
Q. 8What is the most likely explanation for the observation that a person may experience upset digestion upon changing the diet?
What will be an ideal response?
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