Discuss the importance of understanding the roles of water activity (aw), osmosis, and osmotic pressure in food preservation.
What will be an ideal response?
See pp. 39-40.
You might also like to view...
A basic guideline for providing nutrition education, regardless of the setting includes: a. using technical jargon to sound professional
b. dressing informal so that nobody is intimidated c. describing the job duties of the dietitian. d. explaining the relationship of nutrition to health and disease. e. using body language that creates a sense of power.
In the first few days of fasting, body protein is used primarily to:
a. rebuild tissue. b. replace worn out cells. c. provide glucose. d. stabilize fluid balance.
A man is at risk of developing colon cancer because his grandfather and father died of it. Adding which of the following foods to his diet might reduce his risk?
a. steamed broccoli b. grilled chicken c. boiled, peeled potatoes d. fruit drink e. protein shake
500 ml of fluid is equal to about two 8-ounce glasses
Indicate whether the statement is true or false