Which of the following foods should be avoided to reduce the risk of foodborne illness?
A) Unpasteurized milk and milk products
B) Partially cooked eggs
C) Raw fish
D) Fresh sprouts
E) All of the above
E
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Which of the following is a feature of vitamin D synthesis?
a. Tanning lamps and tanning booths do not stimulate vitamin D synthesis. b. Sunscreens with sunburn protection factors of 2 and above prevent synthesis of vitamin D. c. The ultraviolet rays of the sun are able to easily pierce heavy clouds and smog to promote vitamin D synthesis. d. Dark-skinned people require longer sunlight exposure than light-skinned people to synthesize equivalent amounts of vitamin D e. The risks of skin cancer often outweigh the benefits of sun exposure for very light-skinned people.
Which salad is an example of a main course salad?
A. dinner salad B. coleslaw C. fruit salad D. chef's salad
Adequate Intakes (AIs) are standards for nutrients that
A) only have an EAR. B) do not need to be consumed daily. C) increase the risk of disease. D) do not have a RDA.
All of the following describe saturated fatty acids EXCEPT:
1.they tend to be solid at room temperature. 2.animal products are rich in saturated fats. 3.they have one or more double bonds. 4.they promote heart disease.