Which of the following foods are most often the cause of anaphylactic shock?

a. Eggs, peanuts, and milk b. Bananas, juice, and cola
c. Apples, noodles, and rice d. Pears, oatmeal, and chocolate


a

Nutritional Science

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Which of the following establishes population-wide average requirements used by nutrition policymakers?

a. Recommended Dietary Allowances b. Daily Values c. Recommended Daily Allowances d. Adequate Intakes e. Estimated Average Requirements

Nutritional Science

Yeast breads can be prepared using all of the following mixing methods except

A. straight dough. B. muffin. C. batter. D. sponge. E. rapid mix.

Nutritional Science

A function of phosphorus is to ___.

a. promote blood clotting b. enhance iron absorption c. maintain proper pH d. retain sodium

Nutritional Science

As far as is known, which of the following is NOT a process that directly involves calcium?

a. pH regulation b. Blood clotting c. Nerve transmission d. Maintenance of heart beat

Nutritional Science