The type of fat that tends to raise blood cholesterol levels and risk for heart disease is:
1.saturated fats.
2.monounsaturated fats.
3.polyunsaturated fats.
4.omega-6 fats.
1
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Condensation reactions are those
A. that require water in order to break a chemical bond. B. that produce water when chemical bonds are formed. C. that release water from inside cells into the intercellular fluid. D. that require water when chemical bonds are formed.
Your mother/friend brings an "older" stewing chicken over to your house for you to make fried chicken with. You look at it and say that you would have really preferred a broiler/fryer. She asks what the big deal is. She wants to know how you can tell that it's an old chicken. Explain to her how you know the difference. In addition, tell her everything that you know about selecting a proper chicken to match the desired cooking method.
What will be an ideal response?
What is the primary site for the absorption of major minerals?
a. Stomach b. Small intestine c. Liver d. Large intestine
Name and briefly describe the three types of claims that may appear on food labels. How reliable is each of these types of claims?