Which of the following emulsifiers are added to foods for their ability to increase or improve emulsion stability, dough strength, volume, texture, and tolerance of ingredients to processing?
a. phospholipids
b. vegetable gums
c. mono- and diglycerides
d. polysorbate 60 and propylene glycol monoesters
e. ground paprika, dried mustard, and other finely ground herbs or spices
f. all of the above answers are correct
c
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Which of the following clients is at most risk for hypertriglyceridemia?
a. 50-year-old female consuming 35% kcalories from lipids b. 70-year-old male who stopped smoking 10 years ago c. 55-year-old male who ingests two drinks of vodka a day d. 65-year-old male consuming 60% kcalories from carbohydrates
_____ is the condition when urinary output is less than 500 mL/day
A) Cystic fibrosis B) Oliguria C) Acute renal failure D) Renal stones
Chemical substances in plants, some of which perform important functions in the body, are called:
a. phytochemicals. b. free radicals. c. antioxidants. d. zoochemicals.
Which of the following is recommended on a postgastrectomy diet?
a. Decaffeinated coffee b. Honey-sweetened beverages c. Regular cola d. Alcohol