Why do cereals increase in volume and viscosity during cooking? What is this process called?
Cereals increase in volume and viscosity when cooked because they absorb water, which is called gelatinization.
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Unsaturated fatty acids tend to be liquid at room temperature, while saturated fatty acids are usually solid at room temperature. The explanation for this difference is that
A. saturated fatty acids have a rigid structure that allows them to pack densely, making them solid at room temperature. B. unsaturated fatty acids are usually short-chain fatty acids and therefore are usually oils. C. double bonds are stabilized at room temperature, resulting in oil formation. D. double bonds are destabilized at room temperature, resulting in more random movement of fatty acids in oils.
Someone suffering from anorexia nervosa may experience which of the following physical symptoms?
What will be an ideal response?
Very low calorie "starvation" diets result in a reduced resting metabolic rate and can actually impede weight loss
Indicate whether the statement is true or false
Choline has an AI of 425 mg among females ages 19-30. This indicates
a. the RDA cannot be determined; based on the amount presumed to be adequate b. nutrient value estimated to meet the needs of half of healthy people in a stage of life and gender c. average amount of choline adequate to meet needs of 97-98% of healthy people d. the upper limit of a nutrient that should not present risk of negative health effects