Foods with a high proportion of__________tend to be solid at room temperature
A) linoleic acid
B) eicosapentaenoic acid
C) monounsaturated fatty acids
D) saturated fatty acids
D
Nutritional Science
You might also like to view...
How may these interventions (from #22) change as he progresses postoperatively? Discuss how Mr. Seyer may transition from enteral feeding to an oral diet
What will be an ideal response?
Nutritional Science
Your cook uses refrigerated potatoes to make French fries. What effect does this have on the French fries?
a. decreased cooking time b. increased cooking time c. increased browning d. decreased crispiness
Nutritional Science
Diet progression is appropriate for patients:
a. following surgery. b. diagnosed with malnutrition. c. when a reduction in fecal volume is desired. d. prior to surgery.
Nutritional Science
What are the three types of energy balance
What will be an ideal response?
Nutritional Science