Answer:
The sum of an organism's observable characteristics is their phenotype. A key difference between phenotype and genotype is that, whilst genotype is inherited from an organism's parents, the phenotype is not. Whilst a phenotype is influenced the genotype, genotype does not equal phenotype
Answer:
The vagus nerve has two bunches of sensory nerve cell bodies, and it connects the brain stem to the body. It allows the brain to monitor and receive information about several of the body’s different functions.
Explanation:
The vagus nerve is the longest and most complex of the 12 pairs of cranial nerves that emanate from the brain. It transmits information to or from the surface of the brain to tissues and organs elsewhere in the body.
There are multiple nervous system functions provided by the vagus nerve and its related parts. The vagus nerve functions contribute to the autonomic nervous system, which consists of the parasympathetic and sympathetic parts
The vagus nerve has a number of different functions. The four key functions of the vagus nerve are:
-Sensory: From the throat, heart, lungs, and abdomen.
-Special sensory: Provides taste sensation behind the tongue.
-Motor: Provides movement functions for the muscles in the neck responsible for swallowing and speech.
-Parasympathetic: Responsible for the digestive tract, respiration, and heart rate functioning.
Answer:
<em>The correct option is c) the vegetable group contains legumes, which can be counted as protein foods.</em>
Explanation:
The USDA Food Patterns were formulated so that people could be helped in carrying out Dietary Guidelines recommendations. These Guidelines help people understand and identify the daily food which they shall consume. There are three basic lifestyles of diet which these guidelines describes:
1) The Healthy U.S.-Style Pattern
2) the Healthy Vegetarian Pattern
3) Healthy Mediterranean-Style Pattern
These guidelines also describe that legumes are an excellent food which shall be consumed by all vegetarians as they are an excellent source of proteins.
