You order fruits and vegetables 3 times per week for a foodservice. What temperature should these items be stored?

a. 32-40 degrees F
b. 50-60 degrees F
c. 40-45 degrees F
d. 35-40 degrees F


Answer: c. 40-45 degrees F

Nutritional Science

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What will be an ideal response?

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Which of the following statements is true about a critically ill patient who is post stress injury?

a. This patient will have low levels of glucagon circulating. b. Alanine and glutamic acid needs are decreased. c. Body fat is the primary substrate for gluconeogenesis. d. This patient would benefit from tight glycemic control to reduce catabolism.

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MC4-33. _______ in the large intestine is responsible for breaking down carbohydrates into short-chain fatty acids and fiber.

Salivary amylase Maltase Lactase Bacteria

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a. Cysteine b. Leucine c. Glutamine d. Serine e. Alanine

Nutritional Science