The flakiness of pie crust depends on:
a. type of fat
b. oxidation of fat
c. temperature of the fat
d. oven temperature
Answer: a. type of fat
Nutritional Science
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Why do we need carbohydrate?
a) Brain cells and red blood cells rely on glucose. b) Carbohydrates fuel exercise. c) Carbohydrates spare protein. d) All of the above.
Nutritional Science
The Dietary Guidelines for Americans are designed to promote health and reduce the risk of overweight, obesity, and chronic diseases in toddlers.
a. true b. false
Nutritional Science
During the grain enrichment process, refined wheat flour has vitamins E, C, and D added to it.
Answer the following statement true (T) or false (F)
Nutritional Science
In interstate shipping of shellfish is monitored by the:
a. USDA b. HHS c. FDA d. FTC
Nutritional Science