Which part of a research article defines key terms, study design, subjects, and procedures?
a. References
b. Introduction
c. Abstract
d. Methodology
e. Results
Answer: D
Nutritional Science
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Which of the following foods provides the most beta-carotene per serving?
A. Plain yogurt, 1/2 cup B. Bacon, 1 strip, cooked C. Pear, 1 medium, raw D. Mango, 1 medium, raw
Nutritional Science
When we have NOT eaten for a while, blood glucose levels fall, which prompts a(n) __________ in insulin and a(n) __________ in glucagon.
Fill in the blank(s) with correct word.
Nutritional Science
What characteristics possessed by cake flour help create the qualities desired in a cake?
Nutritional Science
To avoid cross-contamination, it is best to ___.
A. thaw frozen foods in the microwave oven B. serve only meats that are well-done C. eat out in restaurants less often D. separate raw meats from produce
Nutritional Science