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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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

All of the following are thickened sauces except

A. hollandaise sauce. B. barbecue sauce. C. custard sauce. D. white sauce.

Nutritional Science

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