Which of the following is a good source of vitamin E?
a) Calf's liver
b) Skim milk
c) Raw tomatoes
d) Vegetable oil
Ans: d) Vegetable oil
Nutritional Science
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Approximately 25-30% of the impression of a food's flavor comes from taste and odor.
Answer the following statement true (T) or false (F)
Nutritional Science
All of the following are thickened sauces except
A. hollandaise sauce. B. barbecue sauce. C. custard sauce. D. white sauce.
Nutritional Science
Which of the following is one of the appropriate dietary interventions for GSD I?
a. avoidance of fructose and lactose b. limiting amino acid intake c. increasing fat d. decreasing complex carbohydrates
Nutritional Science
________ is a physiological change associated with aging.
A. Hardening of the arteries B. Increased blood filtration rate C. Increased brain weight D. Fewer episodes of heartburn
Nutritional Science