Definition choices:
A. shortening
B. plasticity
C. surfactant
D. emulsion
E. hydrogenation
A. a fat that tenderizes, or shortens, the texture of baked products by impeding gluten development, making them softer to chew
B. the ability of a fat to hold its shape or to be molded under light pressure
C. a surface-active agent that reduces a liquid's surface tension to increase its wetting and blending ability
D. a liquid dispersed in another liquid with which it is usually immiscible
E. a commercial process that makes fat more spreadable and increases its shelf life.
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The EER for toddlers
A) is 1300-1400 kcal/day. B) varies according to a toddler's age, weight, and activity. C) is 30-40% of total energy needs. D) cannot be determined.
A serving of food supplies 25 g carbohydrate, 10 g protein, 400 ml water, 25 mg vitamin B-6, and 8 g fat. According to this information, how many kilocalories are in a serving of this food?
A. 212 B. 152 C. 262 D. 182
When determining resting metabolic rate, a patient's energy needs would generally be increased by which condition?
A) receiving intravenous fluids B) having open wounds C) being bedridden D) having a nasogastric tube
The two categories of amino acids are:?
A) essential amino acids and non-essential amino acids. B) complete amino acids and incomplete amino acids. C) branched-chain amino acids and sulfur-containing amino acids. D) water-soluble amino acids and fat-soluble amino acids. E) macro-amino acids and micro-amino acids.