You are in the process of beginning to make a fresh fruit cobbler and cutting up the fruits. The phone rings and you proceed to talk for about 45 minutes. When you return to your preparation area your fruit has begun to turn brownish in color. What may have happened? Why do pears, apples, or bananas turn brown when cut into and then allowed to sit? What could you have done to prevent or reduce this browning?
What will be an ideal response?
See pp. 55-56.
Nutritional Science
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Which of the following foods are good sources of magnesium?
What will be an ideal response?
Nutritional Science
Which of the following is not a fat-soluble vitamin?
1.Vitamin A 2.Vitamin D 3.Vitamin K 4.Vitamin C
Nutritional Science
__________________________ are fats mainly found in animal products, such as butter, cheese and beef
a. Polyunsaturated fats b. Saturated fats c. Monounsaturated fats d. All of the above
Nutritional Science
Kwashiorkor is caused by:?
A) fatty acid deficiency. B) poor protein complementation. C) a high-sugar diet. D) inadequate intake of protein. E) not taking in enough Calories.
Nutritional Science