Foods that use beta-carotene as a natural coloring agent
A) are largely foods with a high fat content.
B) are not significant sources of beta-carotene.
C) also acquire a distinctive taste.
D) generally must be processed heavily.
B
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What happens to the quality of dry starches with improper storage? How should starches and sauces be properly stored? What foodborne illness issues should we be concerned with?
What will be an ideal response?
Which of the following should be limited to maintain health
A) alcohol, trans fats, added sugars, dietary cholesterol, caffeine, saturated fat, sodium. B) alcohol, fiber, added sugars, dietary cholesterol, caffeine, sodium, potassium. C) nutritional supplements. D) water.
Which of the following situations is/are life threatening?
A. hypokalemia B. hyperkalemia C. hypokalemia and hyperkalemia D. neither hypokalemia nor hyperkalemia
If the presence of an eating disorder is suspected, which is the most appropriate course of action for a coach to take?
A) Give the athlete time to resolve the issue before taking any action. B) Ask an assistant coach or athletic trainer to talk directly to the athlete. C) Meet with the athlete and casually discuss his or her food intake. D) Immediately refer the athlete to a trained professional for further evaluation.