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Which food would provide the most roughage for the body?

A. baked fresh fish

B. lettuce-and-tomato salad

C. fried chicken breast

D. milkshake

Answer Explanation:

B) lettuce-and-tomato salad

- Correct: Lettuce-and-tomato salad would provide the most roughage for the body. Roughage, also known as dietary fiber or bulk, refers to the indigestible portion of plant foods that adds bulk to the stool and helps regulate bowel movements. Lettuce and tomatoes are both rich sources of dietary fiber. Lettuce, especially varieties like romaine or leaf lettuce, contains cellulose and other insoluble fibers, while tomatoes contain soluble fibers like pectin. Consuming a salad made of lettuce and tomatoes would provide a significant amount of roughage to the body, promoting digestive health and regular bowel movements.

A) baked fresh fish

- Incorrect: Fish does not contain significant amounts of dietary fiber. While fish is a valuable source of protein and other nutrients, it is not a source of roughage.

C) fried chicken breast

- Incorrect: Fried chicken breast does not contain significant amounts of dietary fiber. Additionally, frying can add unhealthy fats and calories to the chicken breast, further reducing its nutritional value in terms of roughage.

D) milkshake

- Incorrect: Milkshakes are typically made with milk, ice cream, and flavorings, none of which provide dietary fiber. In fact, milkshakes are generally low in fiber and may contain high amounts of sugar and fat, making them poor choices for increasing roughage intake.

Therefore, the Correct Answer is B.

More Questions on TEAS 7 Science

  • Q #1: Bile is a secretion which aids in the digestion of

    A. lipids

    B. proteins

    C. saccharides

    D. starches

    Answer Explanation

    A) lipids

    - Correct: Bile is a secretion produced by the liver and stored in the gallbladder. It aids in the digestion of lipids (fats) by emulsifying large fat globules into smaller droplets. This process increases the surface area of fats, allowing digestive enzymes such as lipase to more efficiently break them down into smaller molecules (fatty acids and glycerol) that can be absorbed in the small intestine.

    B) proteins

    - Incorrect: Bile does not aid in the digestion of proteins. Proteins are broken down by specific digestive enzymes such as pepsin in the stomach and proteases in the small intestine.

    C) saccharides

    - Incorrect: Bile does not aid in the digestion of saccharides, which are carbohydrates. Carbohydrates are broken down by enzymes such as amylase into simple sugars (monosaccharides) during the process of digestion.

    D) starches

    - Incorrect: Bile does not aid in the digestion of starches. Starches are complex carbohydrates

  • Q #2: Which process is represented by the diagram below?

    A. emulsification

    B. excretion

    C. absorption

    D. peristalsis

    Answer Explanation

    Emulsification is a process by which large fat globules are broken down into smaller droplets. This process is facilitated by substances called emulsifiers, with bile being one of the most common emulsifiers in the human body.

  • Q #3: Which disorder would most directly interfere with the emulsification of fats?

    A. bronchitis

    B. gout

    C. goiter

    D. gallstones

    Answer Explanation

    D) gallstones

    - Correct: Gallstones would most directly interfere with the emulsification of fats. Emulsification of fats is primarily facilitated by bile, a digestive fluid produced by the liver and stored in the gallbladder. Gallstones are hardened deposits that form in the gallbladder, often consisting of cholesterol or bilirubin. These stones can obstruct the flow of bile from the gallbladder into the small intestine, impairing the emulsification of fats and leading to difficulties in fat digestion and absorption. This obstruction can result in symptoms such as abdominal pain, nausea, and indigestion.

    A) bronchitis

    - Incorrect: Bronchitis is inflammation of the bronchial tubes in the lungs and does not directly interfere with the emulsification of fats in the digestive system.

    B) gout

    - Incorrect: Gout is a form of arthritis characterized by the accumulation of uric acid crystals in the joints, typically affecting the feet. It does not directly interfere with the emulsification of fats in the digestive system.

    C) goiter

    - Incorrect: Goiter is an abnormal enlargement of the thyroid gland in the neck, often due to iodine deficiency or thyroid disorders. It does not directly interfere with the emulsification of fats in the digestive system.