What factors are associated with the development of a regional cuisine?
Regional fare has traditionally been homestyle food prepared with local ingredients, dependent on agricultural conditions and seasonal availability. Most families made do with what they could grow, gather, or barter. Local foods are the most significant of several factors that influence the development of a particular regional cuisine. Strong associations with place and food suggest the importance placed on the superior quality of local items. Even today, with a global assortment available, there is a certain cachet to Maine lobsters, Vermont maple syrup, Georgia peaches, Florida oranges, Idaho potatoes, and Washington apples. Ethnic and religious practices also affect the development of regional fare, particularly specialty foods. A third factor in regional foods is local history, which is often associated with certain dishes. Current trends can be an influence as well. Some dishes sweep through one region but never gain national acceptance.
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Which of the following does not promote a healthy digestive system?
a. Pleasant mealtime conversation b. Disruptive mealtime environments c. Adequate sleep d. Physical activity e. Nourishing foods
Control of gastric secretions is accomplished through complementary actions of the nervous and _______________ systems.
Fill in the blank(s) with the appropriate word(s).
Although the main role of carbohydrates and lipids is to provide energy; vitamins, minerals, and ________ must also be present in the cell
A) cal B) water C) nitrogen D) kilocalories
Which of the following is the major mechanism of heat loss during exercise?
A) diffusion B) evaporation C) conduction D) radiation