Why should acid (tomato-based products, lemon juice) not be added to legumes until they are well cooked?
Acids inhibit the softening of pectic compounds and should be added at the end of the cooking period.
Nutritional Science
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An adequate intake of carbohydrates
A) promotes gluconeogenesis. B) keeps the body from using proteins as energy. C) helps initiate ketosis. D) causes loss of lean body tissue.
Nutritional Science
Fruits and vegetables have been shown to have a protective effect against all of these cancers except _____
a. lung b. esophagus c. liver d. stomach e. pharynx
Nutritional Science
Estimates of physical aspects of the body such as body composition are categorized as _____ measurements
a. anthropometric b. biochemical c. clinical d. dietary
Nutritional Science
The largest contributor of cholesterol in the American diet is:
a. meat. b. fish. c. milk. d. eggs.
Nutritional Science