Native Americans of the southern region used _____ to thicken soups and stews, brew tea, and prepare a seasoning called filé powder
a. sassafras
b. hickory nuts
c. spicebush
d. sumac berries
e. yerba mate
a
Nutritional Science
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Which of the following vitamins is a component of four carboxylase enzymes involved in carbohydrate, fat, and protein metabolism?
A. biotin B. thiamin C. niacin D. riboflavin
Nutritional Science
Too much ________ can cause discoloration (mottling) of the teeth.
A. selenium B. iron C. fluoride D. copper
Nutritional Science
Which food category contributes the greatest percent of saturated fat to the U.S. diet?
a. pizza b. dairy products c. snacks and sweets d. burgers and sandwiches
Nutritional Science
Adequate amounts of which vitamin are necessary in order for the water-insoluble protein that forms a web-like clot to halt bleeding?
a. D b. A c. K d. E
Nutritional Science