The quick expansion of dough during the first ten minutes of baking, caused by expanding gases, is called oven spring
Indicate whether the statement is true or false
T
Nutritional Science
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Which of the following nutrients is protein sparing??
A) Carbohydrate B) Fat C) Fiber D) Omega-3 fatty acids E) Alcohol
Nutritional Science
Which nutrient class provides
9 kcal/g?
1.Carbohydrates 2.Vitamins 3.Lipids 4.Proteins
Nutritional Science
The development of fatty streaks, a change associated with eventual narrowing of the arteries, typically begins in ____
A) childhood and adolescence B) early adulthood (20s and 30s) C) middle adulthood (40s and 50s) D) older adulthood (60s and beyond)
Nutritional Science
After interviewing a patient, the dietitian describes why he is at nutritional risk. This information should be recorded in which part of ADIME charting?
A. assessment B. diagnosis C. intervention D. monitoring E. evaluation
Nutritional Science