Which food is a potential source of gluten?
A) soy sauce
B) buttermilk
C) tofu
D) marshmallows
A
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How do simple carbohydrates differ from complex carbohydrates?
A. the type of bonds joining them B. the number of molecules of which they are made up C. their digestibility D. the type of atoms of which they are composed
Poultry should always be cooked until its internal temperature is _________ to enhance flavor and minimize the risks of illnesses.
A. 165°F B. 150°F C. 212°F D. 250°F E. None of these are correct.
Chester's BMI is 35.3. According to his food records, he consumes an average of 2800 kcal/day. He would like to lose 10 pounds in one year by reducing his daily caloric intake. Based on this information, Chester should consume approximately ________ kcal/day.
A. 2000 B. 1100 C. 1800 D. 2600
What recommendations could you give to people of any age that live in northern climates to maximize their bodies' production of Vitamin D?