Which of the following CANNOT be found in plants?

a. Cholesterol b. Triglycerides
c. Essential fatty acids d. Nonessential fatty acids


a

Nutritional Science

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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.

Nutritional Science

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).

Nutritional Science

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

Nutritional Science

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.

Nutritional Science