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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Cooling cakes on a rack prevents sogginess.
Answer the following statement true (T) or false (F)
Nutritional Science
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
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