Which of the following factors either decreases the viscosity of a starch paste or delays the gelatinization of a starch paste?
a. adding acid prior to the end of pasting
b. stirring late in the cooking process
c. adding sugar to the starch prior to cooking
d. all of the above decrease or delay gelatinization
e. none of the above decreases or delays gelatinzation
d
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Which of the following increases the risk of macrosomia?
a. Folate deficiency b. Prepregnancy obesity c. Postpregnancy infection d. Gestational oxygen deprivation e. Very young maternal age
A slice of bread with 1 gram of fat (9 kcals), 10 grams of carbohydrate (4 kcals), and 2 grams of protein (4kcals) contains
A) 42 kcals. B) 57 kcals. C) 82 kcals. D) 102 kcals.
Which of the following statements is true?
A. A person suffering from exercise-associated muscle cramps typically has a body temperature of 105ºF or higher. B. Dehydration can result in declines in an athlete's strength and endurance. C. Exercise-associated muscle cramps are life-threatening and require emergency treatment. D. Exercise-associated muscle cramps are a unique type of muscle spasm that occur along the digestive tract during exercise.
Discuss the role of biological factors in the development of eating disorders