In countries where the staple food source is unleavened bread made from whole grains, zinc deficiency may be prevented by eating

a. refines grains
b. breads with yeast
c. fortified grains
d. bread in which the grains were soaked before being baked


b. breads with yeast

Nutritional Science

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The last item on an ingredient list is the predominant ingredient in that food product

Indicate whether the statement is true or false

Nutritional Science

_______________ is involved in energy metabolism; synthesis of DNA, RNA, and NADPH+H+; and nerve function

Fill in the blank(s) with correct word

Nutritional Science

An athlete training for several hours outside on a summer day

with minimal water intake is at risk of becoming dehydrated. What are some signs and symptoms of dehydration? Describe the hormonal responses that would be elicited in the athlete and name their stimuli.

Nutritional Science

What phrase best describes a characteristic of a successful grant seeker?

a. choosing broad and far-reaching goals b. dividing projects into manageable pieces before starting c. addressing needs that can be met by any organization d. using individual templates for writing grants

Nutritional Science