Human Biology: Concepts and Current Issues (8th Edition)
8th Edition
ISBN: 9780134042435
Author: Michael D. Johnson
Publisher: PEARSON
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Question
Chapter 14, Problem 2AWK
Summary Introduction
To review:
The vitamin deficiencies that would occur because of the higher consumption of olestra and the reason for such effect.
Introduction:
Vitamins are micronutrients that are required in very small quantities, but are essential for the body. Without these organic molecules, the body does not function properly. These are to be taken up through a vitamin-rich diet because the body does not synthesize vitamins on its own.
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Lactose intolerance is caused by reduced production of the enzyme lactase. A variety of digestive system problems, such as celiac disease and Crohn’s disease) can also lower the production of lactase. If an individual produces low levels of the enzyme lactase, explain why they might be able to tolerate eating dairy products that contain lower levels of lactose (e.g., hard cheeses, feta cheese, and cottage cheese), but will not be able to tolerate foods with high levels of lactose (e.g., milk).
Most diets provide adequate levels of protein, even when trying to achieve protein intakes of 1.2 to 2 grams/kilogram of bodyweight. However, protein supplementation can be utilized in some instances. Discuss instances in which you think protein supplementation would make sense or be warranted?
According to current dietary recommendations, trans fat intake should be limited. How is this best accomplished?
Group of answer choices
Select foods containing manufactured rather than naturally occurring trans fats.
Read labels to select foods that say “polyunsaturated fatty acid free.”
Choose foods with <10% of calories from saturated fat per serving and no hydrogenated oils in the ingredients list.
Use fat replacers, such as olestra, which provide the same nutrient content as regular fats without being saturated.
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Chapter 14 Solutions
Human Biology: Concepts and Current Issues (8th Edition)
Ch. 14 - Do you buy organic foods or conventional foods...Ch. 14 - If you were concerned about the possible harm...Ch. 14 - Describe the organs of the GI tract including the...Ch. 14 - Prob. 2CRCh. 14 - Prob. 3CRCh. 14 - Prob. 4CRCh. 14 - Indicate how many teeth adult humans have.Ch. 14 - Prob. 6CRCh. 14 - Prob. 7CRCh. 14 - Rank the major nutrient groups (carbohydrates,...
Ch. 14 - Prob. 9CRCh. 14 - Prob. 10CRCh. 14 - Which of the GI tract tissue layers is most...Ch. 14 - All of the following are secreted into the lumen...Ch. 14 - All of the following are found in saliva except:...Ch. 14 - Which of the following might be true of an...Ch. 14 -
5. Which of the following nutrients are digested...Ch. 14 - The region of the digestive tract most responsible...Ch. 14 -
7. Which of the following lists structures in...Ch. 14 -
8. What do the enzymes pepsin, chymotrypsin,...Ch. 14 -
9. Once nutrients are absorbed into the...Ch. 14 - Prob. 10TYCh. 14 - Prob. 11TYCh. 14 - Prob. 12TYCh. 14 - Prob. 13TYCh. 14 - Prob. 14TYCh. 14 - Which of the following is associated with celiac...Ch. 14 - Prob. 1AWKCh. 14 - Prob. 2AWKCh. 14 - Prob. 3AWKCh. 14 - Prob. 4AWKCh. 14 - Prob. 5AWKCh. 14 - Prob. 6AWKCh. 14 - Prob. 7AWK
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- Which of the following best explain lactose intolerance? Inability to digest lactose and causes digestive issues such as cramping and bloating. O Inability to digest maltase and releases excess maltase in the blood. Inability to digest lactose and releases excess lactose in the blood. Inability to produce the maltase enzyme and causes digestive issues such as cramping and bloatingarrow_forwardWhich of the following are two fat-soluble vitamins that humans obtain from non-dietary sources? Group of answer choices Niacin and thiamin A and C D and K B and Earrow_forwardGive the functions of both water-soluble and fat-soluble vitaminsarrow_forward
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