Functions of fats in foods include

a. shortening power.
b. plasticity and solubility.
c. satiety and nutrients.
d. all of the above answers are correct
e. only b and c are correct


d

Nutritional Science

You might also like to view...

A serum sodium level of 150 mEq/L indicates:

a. sepsis b. dehydration c. hypertension d. hyperglycemia

Nutritional Science

Phytochemicals help to protect plants from insects, microbes, and oxidation

Indicate whether the statement is true or false

Nutritional Science

Shucking or consuming raw oysters is a concern because they may carry all of the following except

a. anisakiasis parasites. b. norovirus. c. hepatitis A. d. Vibrio vulnificus, Vibrio cholera, and Vibrio parahaemolyticus.

Nutritional Science

A problem that has increased dramatically among school-aged children in recent years is

A. obesity. B. truancy. C. class failures. D. iron toxicity.

Nutritional Science