Which substance provides the most energy per gram?
a. protein
b. fiber
c. fat
d. sucrose
e. glucose
c
Nutritional Science
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Discuss the importance of soybeans and soy products in our diet. Describe specific characteristics of the following soy products: textured vegetable protein, meat analogs, tofu, and fermented foods including miso, natto, sufu, tempeh, and tamari.
What will be an ideal response?
Nutritional Science
Cooling cakes on a rack prevents sogginess.
Answer the following statement true (T) or false (F)
Nutritional Science
In order to prevent foodborne illness caused by Escherichia coli, ground beef should be cooked to a temperature of at least:
a. 155°F. b. 165°F. c. 175°F. d. 185°F.
Nutritional Science
A deficiency of _____ is tied to the inherited syndrome called Menkes disease
A) vitamin B6 B) copper C) molybdenum D) fluoride E) biotin
Nutritional Science