A food-service curriculum is either business or culinary based depending on whether the intended outcomes are management or food preparation orientated
Indicate whether the statement is true or false
T
Nutritional Science
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A common genetic variation that causes a change in the amino acid sequence in the structure of hemoglobin leads to the disease ____.?
A) ?diabetes B) ?marasmus C) ?phenylketonuria D) ?sickle-cell anemia
Nutritional Science
Oleic acid is an essential fatty acid that is in whole milk.
Answer the following statement true (T) or false (F)
Nutritional Science
Over _____ people (13 years and older) in the U.S. are living with HIV/AIDS
a. 100,000 b. 350,000 c. 500,000 d. 1.2 million e. 5 million
Nutritional Science
Which of the following impairs iron absorption?
a. heme b. MFP factor c. vitamin C d. phytates e. sodium
Nutritional Science