If a food contributes sodium to the diet, what is its contribution of chloride likely to be?

a. Also good
b. Poor
c. Marginal
d. Inverse to that of sodium


a

Nutritional Science

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What percent of all food produced is never consumed due to waste or spoilage?

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Indicate whether the statement is true or false

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All of these foods are likely to cause allergic reactions except:

a. milk. b. corn. c. eggs. d. wheat. e. soybeans.

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Peptide bonds are chemical bonds in which the amine group of one amino acid binds to the acid

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