Most people have aversions to _____ tastes
a. sweet
b. salty
c. fatty
d. bitter
e. umami
d
Nutritional Science
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The chemical and mechanical processes by which the body breaks food down into individual nutrient molecules
A) digestion. B) chewing. C) absorption. D) mastication.
Nutritional Science
Fewer than one million American farmers are producing food to feed the country's 300+ million people
Indicate whether the statement is true or false
Nutritional Science
What is the chief transport substance for zinc in the circulation?
a. Albumin b. Metallothionein c. Carbonic anhydrase d. High-density lipoproteins
Nutritional Science
Describe cost sharing and how it is used as part of grant proposal development
Nutritional Science