General taste panels usually consist of at least _____ individuals
a. 2
b. 5
c. 7
d. 10
e. 13
b
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Intestinal tripeptidases cleave ________.
a. polypeptides b. oligopeptides c. tripeptides d. dipeptides e. amino acids
Overcooking is avoided in the sous-vide process because the food never gets hotter than the
A. products. B. cell walls. C. water bath. D. steam.
A diet low in whole grains and fiber, high in dietary fat intake, high in nitrosamines, high in pickled and fermented food intake, and low in fruit and vegetable intake is called a(n) ______ diet.
a. atherogenic b. carcinogenic c. lipogenic diet d. hematocrit diet e. unhealthy
A client eats a variety of foods from all the food groups, but inquires what the most important thing he can do to enjoy his food and still maintain good health would be. The best response is:
a. limit portion sizes. b. take fish oil supplements. c. eliminate animal products. d. replace olive oil in salad dressings and cooking.