Which of the following is a characteristic of fish consumption?
a. Fish is a good source of iron
b. Fatty fish contain the highest amounts of omega-3 fatty acids
c. The minimum intake to gain any benefit is 3 servings per week
d. Even fried fish from fast-food restaurants provide a favorable balance of omega-6 and omega-3 fats
b
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Which of the following is NOT a categorical basis for the nutrition diagnostic terminology?
a. Nutrient intake b. Medical disease c. Clinical weight d. Environmental food safety and access
The question of whether a person should lose weight depends on all of the following except:
a. the extent of overweight. b. age. c. health. d. basal metabolic rate.
Food-service managers might work in restaurants, hotels, catering, schools, universities, or the travel industry.
Answer the following statement true (T) or false (F)
All omega 3 and omega 6 fatty acids are unsaturated
a. true b. false