In food preparation, the two categories of heat transfer methods are moist heat and dry heat
Indicate whether the statement is true or false
T
Nutritional Science
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A diet history provides clues to ________ deficiencies.
a. subclinical b. primary c. secondary d. covert e. anecdotal
Nutritional Science
The exchange system has been used successfully among people with diabetes and people who are trying to lose weight
Indicate whether the statement is true or false
Nutritional Science
What color do onions turn when cooked in an aluminum pan?
Fill in the blank(s) with the appropriate word(s).
Nutritional Science
Kaitlyn is a nurse on the surgical unit. She monitors the number of patients on _____ daily because long-term use of either can cause malnutrition
a. NPO and full liquid diets b. NPO and clear liquid diets c. tube feedings and parenteral nutrition d. NPO and tube feedings
Nutritional Science