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Homework answers / question archive / Rasmussen College, Ocala - HUN 2000 SECTI Module 02 1)Which organs provide secretions to aid in digestion?   What substance is secreted by the gallbladder to emulsify fats?   Foods rich in carbohydrates include all                     foods

Rasmussen College, Ocala - HUN 2000 SECTI Module 02 1)Which organs provide secretions to aid in digestion?   What substance is secreted by the gallbladder to emulsify fats?   Foods rich in carbohydrates include all                     foods

Health Science

Rasmussen College, Ocala - HUN 2000 SECTI

Module 02

1)Which organs provide secretions to aid in digestion?

 

  1. What substance is secreted by the gallbladder to emulsify fats?

 

  1. Foods rich in carbohydrates include all                     foods.

 

  1. Which monosaccharide sometimes known as blood sugar?

 

  1. Which lipid is most abundant, in foods and in the body?

 

  1. Which of the following has the highest amount of saturated fatty acids: lard, beef tallow, chicken fat, coconut oil, or butter?

 

  1. Amino means containing                    .

 

  1. Of all the amino acids, how many must be supplied by the diet?

 

  1. Vitamins help enzymes do what?

 

  1. B vitamins have a major role in         .
    1. Assisting with energy metabolism

 

  1. Much of the vitamin E in the diet comes from                   . (Grass vs. fish vs. vegetable oils?)

 

  1. What is the main role of vitamin K in the body?

 

  1. The body needs more                    each day than any other nutrient. (Which nutrient?)

 

  1. Iron balance is maintained in the body mainly through                   . (Which process?)

 

 

  1. Vitamin D2 is derived from plant foods and also is known as                   .

 

 

  1. You eat a salad for lunch. Your body breaks down these foods into nutrients in preparation for absorption. This is called                    .

 

  1. Which compound is a storage form of energy for the body? (Fiber vs. starch vs. glycogen?)

 

  1. What are the characteristics of fatty acids?

 

  1. The bioavailability of vitamins in food depends upon what?

 

  1. What are some differences between water-soluble vitamins and fat-soluble vitamins?

 

  1. What is vitamin A’s role in vision?

 

  1. What organ(s) retains or releases body fluids, thereby regulating blood volume and blood pressure?

 

  1. Which nutrient provides a major source of dietary sulfur?

 

  1. What are examples of foods that are considered the best source of zinc? (Oysters vs. potatoes vs. eggs?)

 

  1. What are the ways the body uses iron?

 

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