Which of the following CANNOT be found in plants?
a. Cholesterol b. Triglycerides
c. Essential fatty acids d. Nonessential fatty acids
a
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The term used in the 2010 USDA Food Patterns that describes the nutrient-poor Calories from
solid fats and/or added sugars is A) supplemental. B) empty. C) probiotic. D) functional.
BMI and _______________ are used to initially assess the degree of obesity and for monitoring the patient's response to obesity treatment.
Fill in the blank(s) with the appropriate word(s).
Viscous gel-forming fibers may contribute to satiety by ____.?
A) ?elevating serum glucose levels B) ?elevating glucagon levels C) ?slowing gastric emptying D) ?reducing hydrochloric acid in the stomach
Safe handling and sanitation of food includes:
A) retaining ample moisture content in the food. B) storing raw meat with other foods. C) wearing gloves while processing foods. D) storing food products at temperatures between 40 and 140°F.