Match the following with the descriptions below.
A. Disaccharide
B. Insoluble (nonfermentable) fibers
C. Monosaccharide
D. Soluble (viscous) fibers
A. Class of sugars formed by chemically linking two monosaccharides
B. Fibers that mostly do not dissolve in water and are not fermented by intestinal bacteria
C. The simplest form of carbohydrate
D. Fibers that either dissolve or swell in water and are fermented by bacteria in the large intestine
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Quinoa is a nonmeat substitute high in complex carbohydrates and an excellent source of plant protein.
Answer the following statement true (T) or false (F)
According to the MyPlate recommendations, all of the following are food group categories except ________.
A. vegetable food group B. meat, poultry, and egg food group C. dairy food group D. grains food group
What is the DASH diet an acronym for?
a. Daily Actions to Stem Hypertension b. Dietary Approaches to Stop Hypertension c. Daily Approaches for Stifling Hypertension d. Dietary Actions to Suppress Hypertension
A 19-year-old boy avoids rice pudding because once when he was a child he got sick after eating it. This practice of avoiding a certain food because you think it will make you sick is best described as which sensory influence?
What will be an ideal response?