All of the following are characteristic of thiamin nutrition EXCEPT
a. severe deficiency may lead to edema.
b. severe deficiency may occur without edema.
c. recommended intakes are stated in "equivalents."
d. recommended intakes are based primarily on participation in enzyme activity.
c
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The addition of folic acid as a supplement to grains and flours has helped reduce the incidence of _____.
A. spina bifida B. galactosemia C. diaphragmatic hernia D. tracheoesophageal atresia E. cleft palate
The regular consumption of which of the following is recommended to improve iron deficiency?
A. sweet snacks B. apricot C. lean meat D. egg E. rice
Which statement is true regarding enzymes in yeast dough?
a. Alpha-amylase starts to degrade damaged starch granules to sugars. b. Beta-amylase converts dextrins to maltose. c. Proteases are added to improve how the dough handles. d. Maltogenic alpha-amylase is used because of its anti-staling effect in the final baked product. e. all of the above answers are correct f. none of the above answers is correct
List and briefly discuss three factors that increase the basal metabolic rate. Then list and briefly discuss three factors that decrease the metabolic rate.
What will be an ideal response?