Which of the following sweeteners provides 4 kcal/g?
A. Sucrose
B. Sucralose
C. Stevia
D. Saccharin
Answer: A
Nutritional Science
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The movement of water through a semipermeable membrane toward solutes is called
A) distillation. B) depolarization. C) osmosis. D) filtration.
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Which method of bread-making is not a dependent on the length of time the dough sits to rise?
A. straight dough method B. sponge dough method C. continuous method D. prime baking method
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Which of the following is most often used to monitor a client's response to and compliance with medical nutrition therapy?
a. food record b. food frequency checklist c. 24-hour recall d. usual intake record
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Nutritional Science