When eggs are overcooked
a. the fat-soluble vitamins—A, D, E, and K—are lost.
b. the minerals, especially selenium, iodine, zinc, iron, and copper, are lost.
c. the iron is not very available because, when exposed to heat, it binds to an egg protein that inhibits absorption.
d. the iron in the yolk is transformed into ferrous sulfide, causing an unpleasant flavor.
d
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The lipoproteins of egg yolk are classified as
a. both surfactants and good emulsifiers. b. surfactants but not good emulsifiers. c. good emulsifiers but not surfactants. d. neither surfactants nor good emulsifiers.
Which type of rehabilitation service would most likely be included for therapy after a stroke?
A) physical therapy B) smoking cessation classes C) fitness training D) stress management
Explain the adverse effects of excess body fat deposited around the abdominal region
What will be an ideal response?
What is the National Weight Control Registry?
What will be an ideal response?