A food scientist has chemically analyzed a food item to determine its ingredients. One of the ingredients was a simple chemical that consisted of a molecule of glucose bonded to a molecule of galactose. This ingredient was ________.
A. maltose
B. lactose
C. oligogalactose
D. sucrose
Answer: B
Nutritional Science
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Caregivers should not feed ________ to infants.
A. rice cereal B. honey C. soy-based formulas D. formulas containing lactose or DHA
Nutritional Science
Which of the following is not a purpose of edible coatings on foods?
a. to increase shelf life b. to impart improved handling characteristics c. to improve appearance d. to serve as a vehicle for added ingredients e. to eliminate all pathogenic microorganisms
Nutritional Science
Between 1972 and 1995, the incidence of eating out in the United States increased by almost
A. 40 percent. B. 65 percent. C. 78 percent. D. 90 percent.
Nutritional Science
Conditions that can cause an inaccurate pulse oximetry ready include all EXCEPT
Nutritional Science