A customer at your restaurant asks why all of the egg dishes say they can be made with egg substitutes. He wants to know what an egg substitute is and how it changes the nutrition content of an otherwise intact egg. Answer his question and explain the advantages and/or disadvantages for using the substitutes or value-added eggs.
What will be an ideal response?
See section 12-2.
Nutritional Science
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Major nutrients supplied by foods in the Vegetables group of MyPlate include:
a. potassium and vitamin A. b. iron and vitamin C. c. calcium and vitamin B12. d. sodium and vitamin E.
Nutritional Science
The main energy source for low-to moderate-intensity activities such as walking is ____________________
Fill in the blank(s) with correct word
Nutritional Science
Many studies have shown a positive correlation between moderate alcohol consumption and decreasing incidence of heart disease
a. True b. False Indicate whether the statement is true or false
Nutritional Science
The micromineral that is necessary for the conversion of iron from its storage to its transport form is ____
A) copper B) magnesium C) sodium D) zinc
Nutritional Science