What is the most common type of fat in food and in body fat stores?
a. cholesterol
b. glycerol
c. triglycerides
d. monoglycerides
e. diglycerides
c
Nutritional Science
You might also like to view...
Nutrient-preserving food preparation, handling and storage techniques aim to ________ exposure to oxygen
A) reduce B) maximize C) increase D) retain
Nutritional Science
Which of the following is a diuretic?
A. alcohol B. milk C. water D. orange juice
Nutritional Science
Critical periods of cell multiplication are most intensive in the _____
a. first trimester b. second trimester c. third trimester d. first month e. last month
Nutritional Science
Corn kernels are not pre-treated in any way before being ground up for masa harina
a. True b. False Indicate whether the statement is true or false
Nutritional Science