Megadoses of ________ may be used to reduce elevated LDL cholesterol levels.
A. vitamin K
B. thiamin
C. biotin
D. niacin
Answer: D
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Food type, pH or acidity level, moisture content, time left in the temperature danger zone, and oxygen requirements all contribute to determining whether a food is potentially hazardous. Discuss these requirements for bacterial growth and their specific characteristics. Utilizing these factors, how can one reduce the bacterial growth in broiled chicken, vegetable soup, and/or beef lasagna from purchasing to service?
What will be an ideal response?
What are the six categories of nutrients?
a. carbohydrates, alcohol, fats, proteins, vitamins, and minerals b. carbohydrates, fibers, fats, proteins, vitamins, and minerals c. carbohydrates, proteins, fats, vitamins, minerals, and water d. carbohydrates, proteins, lipids, fiber, water, and vitamins e. carbohydrates, proteins, fiber, water, alcohol, and lipids
One gram of carbohydrate yields _____ calories, one gram of fat yields _____, and one gram of protein yields _____
a. 4, 8, 4 b. 4, 9, 4 c. 7, 4, 4 d. 4, 7, 9 e. 4, 9, 7
Which kind of food is considered innately polluted based onthe Hindu concept of pollution as applied to food?
a. all raw foods b. shellfish c. root vegetables d. fruit e. meat