Which of the following foods provide the most fiber?
a. fats, fatty acids, and oils
b. milk, cheese, and dairy products
c. fruits, vegetables, and grains
d. meat, poultry, and fish

Foods that are made fro meat , poultry, fish, or dry beans and peas ,nuts ,seeds , and eggs are considered part of which food group

Sensory adaptation of cutaneous temperature receptors some types of sensory receptors, like pain receptors, will continue to transduce pain until the stimulus is removed. other sensory receptors may respond with an initial burst in production of action potentials, but will “adapt” and over time action potentials will cease. sensory adaptation occurs, for example, with olfactory receptors for smell. procedure have the subject place one hand in an ice bath while simultaneously placing the other hand in a warm water bath (@40oc). the subject should keep their hands in the designated baths for two minutes. after two minutes, remove both hands and place both hands in a room temperature water bath. record your observations review questions 1. describe how each hand felt after taking them out of the designated water baths and placing them into the room temperature water bath. 2. define sensory adaptation and relate it to what happened to the temperature receptors in the subject’s hands. 3. list and describe sensory receptors that adapt, and sensory receptors that do not.

Some infants in poorer households are not fed this important food for all babies. what is it? a. baby food b. breast milk or infant formula c. water. d. all of the choices are correct