What type of flour must be supplemented in order to improve baking quality?
A. wheat flour
B. bread flour
C. rye flour
D. buckwheat flour
Answer: A
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Which of the following will most likely cause symptoms in a person with lactose intolerance?
A. Small servings of milk products B. Yogurt containing active cultures C. Hard cheeses D. Milk shakes made with skim milk
The part of the grain that remains after being refined is the ____.?
A) ?bran B) ?germ C) ?husk D) ?endosperm
Reliable sources of nutrition information _____
a. do not exist b. provide information about the most recent dietary trends c. provide information based on multiple studies and achieve scientific consensus d. have embedded beliefs regarding proper nutrition and a profit motive e. have medical experts to support their claims
Most prediction equations for estimating resting metabolic rate have a small margin of error of about 2-3%
Indicate whether the statement is true or false