Ripened cheeses spoil sooner than unripened, softer cheeses because they are older.
Answer the following statement true (T) or false (F)
False
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The best food sources of essential fatty acids are:
a. vegetable oils. b. tropical oils. c. hydrogenated oils. d. nuts.
Which of the following would be LEAST likely to affect the bioavailability of a nutrient in a food?
a. cooking or chopping the food b. other foods consumed with the nutrient c. the food source of the nutrient d. the type of material (ceramic, plastic, metal, etc.) the food is served on
HDL-cholesterol gets its reputation as the good cholesterol because it ____
A) lowers your blood pressure B) causes you to exercise more C) is found in fruits and vegetables only D) helps remove cholesterol from the blood E) helps reduce stress
A deficiency of the micronutrient _________ is associated with weakening of bones.
a. iodine b. iron c. vitamin D d. biotin e. vitamin K