Adherence to a _______ style dietary pattern reduces risk factors for metabolic syndrome
a. high protein/low carbohydrate
b. high protein/moderate carbohydrate
c. low MSG Asian
d. Mediterranean
e. Middle Eastern
d
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Niacin has a UL of 35 mg for adults ages 19-70. This indicates:
a. an RDA cannot be determined; this amount is based on the amount presumed to be adequate b. the average amount of a nutrient which meets 97-98% of healthy peoples' needs c. 35 mg is the safe upper limit of niacin that should not present risk of negative health effects d. meets needs of 1/2 healthy people from ages 19-70
When pastry dough is rolled out too thick and used as a top crust it may
a. be too weak to hold in the fillings and separate between the crimpings. b. become too brown and burn when baked. c. toughen and shrink during baking. d. form a raised dome when baked.
What instrument is used to measure the energy content of foods??
A) ?energy chamber B) ?exothermic meter C) ?bomb calorimeter D) ?combustion chamber
_____________________ and _____________________ make up most of the carbohydrate in our diets
a. Monosaccharide and disaccharides b. Monosaccharide and polysaccharides c. Disaccharides and polysaccharides