Why are the flavoring agents in puddings and pie fillings usually added at the end of cooking?
To allow gelatinization to occur and experience desired pasting and thickening.
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During the early stages of stress, therapeutic nutrition is aimed at:
a. providing glucose for energy. b. supplying protein for tissue repair. c. correcting fluid and electrolyte imbalances. d. administering fatty acids to maintain brain function.
All the following foods are especially high in omega-3 fats except:
a. salmon. b. walnuts. c. flaxseed oil. d. almonds.
The Tolerable Upper Intake Levels (ULs) are not established for:
A) fiber and essential fatty acids. B) water and electrolytes. C) carbohydrate, protein, and fat. D) cholesterol and phospholipids. E) All of the above
What is the most likely explanation for the body's higher metabolic efficiency of converting a molecule of corn oil into stored fat compared with a molecule of sucrose?
a. The enzymes specific for metabolizing absorbed fat have been found to have higher activities than those metabolizing sucrose. b. The absorbed corn oil is transported to fat cells at a faster rate than the absorbed sucrose, thereby favoring the uptake of corn oil fat. c. There are fewer metabolic reactions for disassembling the corn oil and re-assembling the parts into a triglyceride for uptake by the fat cells. d. Because corn oil has a greater energy content than sucrose, conversion of these nutrients into stored fat requires a smaller percentage of the energy from the corn oil. e. The metabolic reactions for disassembling the corn oil and re-assembling the parts into a triglyceride for uptake by the fat cells require less energy themselves.