
NUTRICION 2DO PARCIAL
Authored by Brenda Salinas
Professional Development
Professional Development
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10 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Ocurre cuando los azucares se calientan arriba de su punto de fusion:
Ejemplo: leche condensanda, cajeta, frituras...
Oxidacion
Empardecimiento
Caramelizacion
Nefrologia
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Este compuesto da la sensacion de saciedad, aceleran el movimiento del intestino delgado, puede ser soluble e insoluble.
Aceites
Fibra
Gomas
Goma Xantana
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Moleculas compuestas por carbono, hidrogeno, oxigeno y nitrogeno, cada 1gramo aporta 4 kcal, son mayoritariamente de origen animal.
Proteinas
Hidratos de carbono
Grasas
Vitaminas y minerales
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Son fuente de energia, vehiculo de vitaminas, acidos grasos, facilitan la absorcion de vitaminas.
Grasas
Proteinas
Cerbohidratos
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Sustancia natrual presente en todas las celulas del cuerpo humano, la mayor parte de el se produce en el higado.
Colesterol
Grasas trans
Aceites hidrogenizados
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Son la principal reserva de energia para el organismo:
Carbohidratos
Grasas
Proteinas
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Las proteinas se pueden clasificar en:
Completas(origen animal)
Incompletas(origen vegetal
Solubles e insolubles
Saturadas e insaturadas
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