The correct procedure for the measurement of foods is:
a. approximate amount; select correct utensil; use accurate technique.
b. weigh out amount; process the food; use a metal non-lipped cup.
c. approximate amount; use a graduated cup; measure amounts.
d. weigh out the amount needed to avoid inaccuracies due to density.
a
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Which statement best describes the difference between white adipose tissue (WAT) and brown adipose tissue (BAT)?
A. The cells of BAT store triglycerides from food, while the cells of WAT store LDL cholesterol. B. As humans age, the amount of WAT diminishes, while the amount of BAT increases. C. In WAT, triglyceride is stored as one single molecule, while in BAT, there are multiple smaller droplets. D. WAT is the primary fat found in infants and children, while BAT is primarily found in adults. E. WAT derives its color from a large number of mitochondria, while BAT derives its color from carotenoids.
Where are most digestive enzymes produced?
A. Pancreas and large intestine B. Pancreas and small intestine C. Liver and pancreas D. Liver and large intestine
A common side effect with combination drug therapy (combined antiretroviral therapy [cART]) for AIDS is:
a. lipodystrophy. b. muscle wasting. c. nausea and vomiting. d. headache and dizziness
If the consumer wanted to see if there are food additives such as food dye or flavoring in a packaged food, where would he/she look?
A. At a health claim statement on the front of the package B. At the Nutrition Facts label under serving size C. At the ingredient list on the package D. Such information is not available on the package anywhere