Which of the following foods are significant sources of oxalates?
a. Seeds and nuts
b. Processed cheeses
c. Fermented dairy products
d. Spinach and sweet potatoes
e. Cauliflower and cabbage
ANS: D
Nutritional Science
You might also like to view...
A simple way to predict a person's risk of developing serious chronic diseases such as cardiovascular disease, hypertension, and type 2 diabetes is to measure his or her waist circumference.
Answer the following statement true (T) or false (F)
Nutritional Science
What is the prevalence of NES in adults?
a. 1%-2% b. 2%-3% c. 3%-4% d. 4%-5%
Nutritional Science
Which of the following is NOT a method used by food processors to stabilize the lipids in food products?
a. Refrigeration b. Hydrogenation c. Tightly sealed packaging d. Addition of oxidizing chemicals
Nutritional Science
How does alcohol affect hydration?
What will be an ideal response?
Nutritional Science