Of the following commonly eaten foods, which makes the greatest contribution to riboflavin intake?
a. Milk
b. Potatoes
c. Orange juice
d. Peanut butter
Ans: a. Milk
Nutritional Science
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The optimum diet for an athlete provides about _____ percent of kcalories from carbohydrates
a. 30-40 b. 40-50 c. 50-60 d. 60-70 e. 80-90
Nutritional Science
Dietary intake of fatty meats, poultry with skin, butter and cheeses should not exceed 10 percent of your daily total calories.
a. true b. false
Nutritional Science
The ingredients used during pastry preparation have a time-/temperature-sensitive nature.
Answer the following statement true (T) or false (F)
Nutritional Science
Low-carbohydrate diets are linked to
A) inadequate production of ketone bodies. B) ketosis. C) key bodies. D) improved nervous, liver, and kidney function.
Nutritional Science