1. Describe the body’s mechanisms for controlling blood glucose levels under normal and stress conditions.
2. Give several examples of soluble and insoluble dietary fibers. List food sources of these fibers. Contrast
the physical characteristics and features of these two types of fiber and their effects on gastrointestinal tract
function.
3. Describe the process of fat hydrogenation, and discuss its advantages and disadvantages.
4. List strategies for lowering fat intake with minimal impact on diet palatability
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