Which of the following foods is. naturally a rich source of phytochemical?
A) Hamburger.
B) Margarine.
C) Tuna.
D) Grapes.
Ans: D) Grapes.
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Which food, food component, or nutrient contributes to iron deficiency?
a. legumes b. clams c. MFP factor d. tannins e. vitamin C
Assume you are attending a family picnic and are staring at a table full of food. Your choices from the table are: fried chicken, cold-cut platter (bologna, salami), whole grain rolls, shrimp, jello, spinach salad, fruit salad, baked beans, potato chips, zucchini, cake, and low-fat milk. You decide to have a glass of milk along with shrimp, fruit salad, baked beans, and spinach salad. Which basic food group is missing from your plate?
a. veggies b. fruits c. grains d. protein foods
What are some possible sources of error when sautéing, stir-frying, pan-prying, and deep-fat frying? Can any fat be used for frying? Define smoke point, flash point, and fire point. How does the temperature of frying fat affect the absorption of fat into foods? Discuss the differing effects of frying foods at too-low temperatures as opposed to frying at the optimal temperature. What equipment is recommended for frying? Give guidelines for optimal frying conditions.
What will be an ideal response?
Which of the following figures falls within the carbohydrate range of the AMDR?
a. 35% b. 50% c. 70% d. 90%