Compare the quality of unsoaked beans that are cooked until tender to unsoaked beans that are cooked as long as the control legumes in the basic recipe
Ultimately, the quality of the cooked beans should be similar; however, it will take a longer time to cook the unsoaked beans when compared to the control legumes.
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Any product intended to supplement the diet, including vitamins, minerals, enzymes and others, must be labeled:
1. “botanical.” 2. “neutraceutical.” 3. “herbal remedy.” 4. “dietary supplement.”
_____ creates the veins found in blue cheeses such as Gorgonzola, Roquefort, and Stilton
a. Bacterial ripening that occurs internally b. Bacterial ripening that occurs externally c. Mold ripening that occurs internally d. Mold ripening that occurs externally
Which of the following describes a connection between physical activity and energy expenditure?
a. The number of kcalories spent in an activity depends on body weight, intensity, and duration. b. Walking a mile uses about half as much energy as running a mile c. Exercising the leg muscles is effective at burning away fat primarily around the thighs and hips d. Exercising the abdominal muscles is effective at burning away fat primarily around the abdomen e. If intensity and duration are the same, heavier individuals will expend less energy running than will lighter individuals.
Which of the following is a problem associated with the use of selective menus?
a. Patients are unable to get the foods they really prefer. b. Patients may be too ill or too disinterested to make menu selections. c. Patients often get bored with options. d. Patients may order far more food than they can consume.