The recommendations for dietary intake of fat include
A. consuming little to no milk because milk contains saturated fat.
B. plentiful consumption of oils such as coconut, palm, and palm kernel oils.
C. keeping trans fatty acid consumption as low as possible.
D. limiting mono- and polyunsaturated fats to less than 10 percent of daily calories.
ANS: C
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In confections, lactose
A. inhibits bloom defect. B. provides lecithin and monoglycerides, which aid in emulsification. C. provides a reducing sugar moiety that can participate in Maillard browning. D. produces desirable or undesirable flavor compounds through oxidation and/or hydrolysis.
Which of the following might be included on a Level 2 National Dysphagia Diet menu?
a. Fried eggs b. Moist muffins (no nuts or seeds) c. Soft fresh fruit d. Melon
What is the approximate increase in energy needs (kcal/d) in the first trimester of pregnancy?
a. 0 b. 160 c. 340 d. 450
Why is choking a particular worry when feeding infants food? What are some foods that should be avoided due to their ability to cause choking in infants?