What makes water so important to humans? Discuss not only the nutritional functions of water but also the function of water in food preservation and preparation.
What will be an ideal response?
See pp. 32-40. Answer should include the basic chemical facts related to water (i.e., its unique chemical properties with respect to solvency and heat transfer), its role in food composition (i.e., the percentage of water contained in various foods), and its role in the preservation of food (i.e., availability of water to microorganisms for growth).
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The importance of the extended family has been maintained among African Americans since tribal times
a. True b. False Indicate whether the statement is true or false
Which of the following foods is a naturally rich source of monounsaturated fatty acids?
A. Baked chicken B. Green beans C. Corn oil D. Canola oil
Scientific studies of exercise-associated muscle cramping (EAMC) have concluded that this condition is ____
A) almost always a result of dehydration B) almost always a result of electrolyte imbalance C) almost always a result of a combination of dehydration and electrolyte imbalance D) not typically a result of dehydration or electrolyte imbalance
A slow stretch combined with alternating contraction and relaxation of muscles is called ________ stretching
A) dynamic B) PNF C) static D) ballistic