What is the best cooking method for legumes? Describe the method in detail. Why is it important not to use hard water or add salt or acid until the beans are well cooked? What quantity of cooked dried beans may be counted as a 1-ounce serving of meat or as one vegetable serving? Discuss flatulence and legumes. How can you lessen the problem?
What will be an ideal response?
See section 13-6.
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What is a feature of protein nutrition??
A) ?Protein in body tissues is preserved fairly well on low-energy diets. B) ?The protein RDA assumes that dietary protein is from a mix of low- and high-quality sources. C) ?Many people in the United States and Canada consume somewhat less protein than is needed. D) ?Athletes in training benefit from increasing their protein energy intake to 45 to 50 percent of total daily energy.
Which of the following is NOT among characteristics of adolescents' food intakes?
a. The consumption of milk and fruit juices occurs primarily at breakfast b. Eating dinner more often with families reduces the likelihood of smoking, drinking, and drug use c. Eating with families results in higher intake of fruits and calcium-dense foods than eating few family meals d. Eating breakfast results in higher overall daily intakes of protein and fat but unchanged intakes of iron and zinc compared with breakfast skippers
Which of the following substances is a nutrient that doesn't provide any energy for the human body?
A. Alcohol B. Iron C. Glucose D. Protein
Phytochemicals are non-nutritive chemicals that occur naturally in ______.
Fill in the blank(s) with the appropriate word(s).