What is an emulsion? Describe the differences between an oil-in-water emulsion and a water-in-oil emulsion. What are the functions of an emulsifier? Give examples of both natural and synthetic emulsifiers. Discuss stability of emulsions. Describe the differences among the three types of emulsions and give examples of each one.
What will be an ideal response?
See section 22-1.
Nutritional Science
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List 3 of the leading causes of death in North America that are associated with excessive consumption of alcohol.
What will be an ideal response?
Nutritional Science
Activities such as basketball and football, which involve walking, running, and high-intensity, quick moves, use _____ for energy
a. glucose only b. fat only c. amino acids only d. glucose and fat e. glucose and amino acids
Nutritional Science
To increase muscle mass, protein intake must be combined with exercise, particularly strength training, and a diet that is adequate in calories.
a. true b. false
Nutritional Science
Cooked vegetables are best when _____, because this method helps to retain texture, color, taste, and nutrients
a. boiled b. scalded c. simmered d. steamed
Nutritional Science