Starch Samenvattingen, Aantekeningen en Examens

BIOL 1P91 Final Exam Questions And Verified Solutions What are the 3 general components that make up an atom? - ANS Protons Neutrons Electrons The sum of the atomic number and the number of neutrons is: - ANS A (the atomic number) Mass Number Which of the following is/ are a polar bond? A) O-H bond in water * B) C-O in CO2 C) N-N in N2 D) all of the above E) two of the above - ANS A) O-H bond in water A substance dissolvable in oil is said to be: - ANS Hydrophobic...

ATI PEDIATRIC CMS EXAM (Latest 2023/ 2024) | Questions and Verified Answers| 100% Correct Q: A nurse is caring for an adolescent who has acne and a new prescription for isotretinoin. For which of the following adverse effects should the nurse monitor? Answer: Depression serious side effects mental/mood changes (depression, anxiety, thoughts of sui- cide), tingling feeling in the skin, back/joint/ muscle pain, signs of infections (sore throat, fever), painful swallowing, peeling skin on ...

Test Bank for Nutrition: Concepts and Controversies, 5th Edition, Frances Sizer, Ellie Whitney, Leonard Piché, ISBN-10: 9, ISBN-13: 2869 Table of Contents Chapter 1: Food Choices and Human Health Chapter 2: Nutrition Tools – Standards and Guidelines Chapter 3: The Remarkable Body Chapter 4: The Carbohydrates: Sugar, Starch, Glycogen and Fibre Chapter 5: The Lipids: Fats, Oil, Phospholipids, and Sterols Chapter 6: The Proteins and Amino Acids Chapter 7: The Vitamins Chapter 8: Water and Minera...

Macronutrients - Answer- carbohydrates, lipids, proteins & water Main function & caloric intake of Carbohydrates - Answer- energy, 4 Kilocalories, 50-60% of daily caloric intake Main function & caloric intake of Lipids - Answer- storage of energy; 9Kcal; less than 30 % of daily caloric intake Main function & caloric intake of Protein - Answer- structure; 4Kcal; or 15-25% of daily caloric intake 3 main catagories of carbohydrates - Answer- monosaccharides, disaccharides, polysaccharid...

Phosphorus has an atomic number of 15. This tells us that... - Answer-there must be 15 protons True or False: covalent bonds are stronger than ionic and hydrogen bonds because atoms that are joined with covalent bonds share electrons - Answer-True An e- in a hydrogen atom exists in the first valence shell. The valence e- of Aluminum exist in the 3rd shell. Which valence shell e- have higher potential energy and why? - Answer-the valence e- of aluminum, bc higher e- shells have higher energy...

What type of fibers stimulate the salivary glands? Cholinergic fibers What part of the esophagus is innervated by nerve fibers? The lower third What artery provides blood to the stomach? Celiac artery What hormone is responsible for the inhibition of stomach contraction? Secretin Gastrin increases stomach contraction (aids in motility) and produces acid in the antrum, duodenum, and pancreas by G-cells Which cells of the stomach secrete hydrochloric acid and int...

What is credible nutrition information? (Ans- Nutrition information that is rooted in and supported by science You read an article in a popular magazine explaining the weight-loss benefits of including a certain nutrient in your diet. What should you consider in deciding if this is credible nutrition information? (Ans- Is the information supported by research, and has it been reviewed by other qualified individuals? What are the three macronutrients? (Ans- Protein, carbohydrates, and...

Test Bank for Nutrition: Concepts and Controversies, 5th Edition, Frances Sizer, Ellie Whitney, Leonard Piché, ISBN-10: 9, ISBN-13: 2869 Table of Contents Chapter 1: Food Choices and Human Health Chapter 2: Nutrition Tools – Standards and Guidelines Chapter 3: The Remarkable Body Chapter 4: The Carbohydrates: Sugar, Starch, Glycogen and Fibre Chapter 5: The Lipids: Fats, Oil, Phospholipids, and Sterols Chapter 6: The Proteins and Amino Acids Chapter 7: The Vitamins Chapter 8: Water and Minera...

Nutrition Concepts & Controversies 15th Edition Sizer Whitney Test Bank Table of Contents : 1. Food Choices and Human Health. 2. Nutrition Tools: Standards and Guidelines. 3. The Remarkable Body. 4. The Carbohydrates: Sugar, Starch, Glycogen, and Fiber. 5. The Lipids: Fats, Oils, Phospholipids, and Sterols. 6. The Proteins and Amino Acids. 7. The Vitamins. 8. Water and Minerals. 9. Energy Balance and Healthy Body Weight. 10. Performance Nutrition. 11. Nutrition and Chronic Diseases. ...

nutrition science - test banks, Package Title: Test Bank Course Title: Smolin4e Chapter Number: 2 Question Type: Multiple Choice 1) Recommended Dietary Allowances were first published in which decade? a) 1920s b) 1940s c) 1960s d) 1980s Answer: b Difficulty: Easy Learning Objective: LO 2.1 Identify the reasons for population-wide nutritional recommendations. Section Reference: Section 2.1 The Development of Nutrition Recommendations 2) Which is NOT...