Water-soluble and fat-soluble vitamins differ in which way?
A. Water-soluble vitamins are best absorbed in the presence of dietary fat.
B. Fat-soluble vitamins have much less potential for being toxic.
C. Water-soluble vitamins are less likely to be toxic.
D. Water-soluble vitamins are stored, whereas fat-soluble vitamins are excreted readily.
Answer: C
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Nickie is eating thickened applesauce. What type of consistency does it most likely have?
a. Thin b. Nectarlike c. Honeylike d. Spoon-thick
Vegetarians would benefit from eating complete proteins such as
A) egg white, egg substitutes. B) fruits, vegetables. C) dried beans, nuts, soy. D) oatmeal, rice.
Which of the following type of menu is characterized with offering the same items everyday?
a. preselect b. nonselective c. Table D' Hole d. restaurant
The body uses two types of amino acids: essential and nonessential. Which of the following statements about essential and nonessential amino acids is correct?
a. There are 11 essential amino acids. b. There are 11 nonessential amino acids. c. The body can produce essential amino acids when the amino acid pools are diminished. d. Nonessential amino acids cannot be produced in the body.