All of the following are true regarding growth and development characteristics of one to two year olds EXCEPT:
1
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The sponge method
A. is often used for preparing hot dog and hamburger buns. B. is often used with ready-to-use bread-making mixtures. C. involves combining yeast with water and some flour and allowing it to ferment in a warm place until foamy. D. requires mixing the dry ingredients and wet ingredients together just until moistened so that there is not a lot of gluten formation.
Which of the carotenoid pigments has the greatest provitamin A activity?
A) ?alpha-carotene B) ?beta-carotene C) ?gamma-carotene D) ?delta-carotene
Which of the following can be classified as a physical activity?
A) Walking up the stairs B) Fidgeting with hands C) Shivering in cold weather D) Maintaining posture
Exertional heat cramps may be the result of rapid and large losses of fluid and sodium
Indicate whether the statement is true or false