Which of the following is a characteristic of the blood cholesterol level?
a. The desirable upper range is 250 mg per 100 mL
b. It can be reduced by increasing dietary intake of insoluble fiber
c. It can be lowered by increasing dietary intake of trans-fat
d. It can be lowered more effectively by reducing dietary intake of saturated fat than of cholesterol
d
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Which of the following cooking methods can result in significant losses of water-soluble vitamins?
A. Microwaving in little or no water B. Stir-frying in a small amount of oil C. Steaming in a vegetable steamer D. Boiling in a saucepan of water
The correct order for the four stages of cooking that occur in deep-fat frying is
A. crust formation, fat transfer, interior cooking, and moisture transfer. B. moisture transfer, fat transfer, crust formation, and interior cooking. C. fat transfer, moisture transfer, interior cooking, and crust formation. D. crust formation, interior cooking, fat transfer, and moisture transfer.
Define food variety and describe why it is essential for a well-balanced, nutritious diet
To follow the DASH diet, patients should _____
a. choose fruit and unsalted pretzels as snacks b. use bouillon cubes and soy sauce to flavor foods c. avoid nuts and seeds d. reduce the amount of fiber consumed e. use red meat and poultry as primary protein source