Phytochemicals serve all of the following functions in plants EXCEPT:
a. the amount and type present in plants may vary a great deal.
b. they provide color.
c. they protect plants from insects, microbes, and oxidation due to exposure to sunlight.
d. all phytochemicals are beneficial to health.
d
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Onions and potatoes should not be stored next to each other, because they shorten each other's shelf life.
Answer the following statement true (T) or false (F)
To tenderize a thin piece of raw meat before cooking it, place the meat in a marinade that contains ________.
A. red wine B. cooked mushrooms C. plain water D. olive oil
Learning experiences/activities and materials needed are two critical components of a nutrition education lesson plan
a. True b. False Indicate whether the statement is true or false
TPN administration requires:
a. delivery by gravity. b. central venous access. c. use of peripheral veins only. d. a functioning gastrointestinal tract.