Most traveler's diarrhea is caused by ________.
A. ingesting unfamiliar spices
B. viruses, such as hepatitis A, spread by food handlers
C. bacterial infections, especially Shigella dysenteriae, from contaminated food and water
D. parasites, especially Cryptosporidium, in the water supply
Answer: C
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A leading risk factor for cardiovascular disease is elevated levels of HDL cholesterol.
Answer the following statement true (T) or false (F)
Monounsaturated fatty acids ________.
A. have one double bond in the fatty acid chain B. lower cholesterol C. are liquid at room temperature D. All of these responses are correct.
Consuming high-carbohydrate foods during the 24 hours after exercise can enhance glycogen
storage. Indicate whether the statement is true or false
Not all fried foods are created in the same way. Explain the difference between stir-frying, pan-frying, and deep-frying, and give an example of one type of food or dish you would prepare using each method.
What will be an ideal response?