Cooking a food in liberal amounts of water is least likely to affect its content of
a. folate. b. thiamin.
c. vitamin A. d. riboflavin.
c
Nutritional Science
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Describe a case of foodborne illness that has led to policy
changes.
Nutritional Science
Which of the following is a potential cause of foodborne illness?
A) Environmental contaminants B) Contamination of food by an infected human food handler C) Improper food processing techniques D) Cross-contamination E) All of the above
Nutritional Science
Describe any two problems that can develop in the pregnant woman during pregnancy. How can they affect her future health and that of her baby?
Nutritional Science
Water functions in lubrication and body temperature regulation
Indicate whether the statement is true or false
Nutritional Science