The primary reason for portion control in food service is:
a. cost control
b. to standardize serving sizes
c. customer satisfaction
d. weight reduction diets
Answer: a. cost control
You might also like to view...
A child with mild fluorosis would MOST likely show which of the following symptoms?
A) white patches on the teeth B) stiffness and pain in the joints C) dental caries D) low bone density
The sum of the physical and chemical processes that take place in a living organism to maintain life and produce energy is called:
a. metabolism. b. digestion. c. phosphorylation. d. hydrolysis.
Woman can obtain adequate folate from their diets by eating:
A) 2 servings of ready-to-eat breakfast cereal daily. B) 6 servings of grain products daily. C) 3 servings of vegetables daily. D) 6 1/2 ounces of meat daily. E) a, b, and c together provide adequate folate
Your best friend recently told you that her grandmother died from cancer. Now your friend is asking you what she should do to reduce her risk of cancer. What is your advice? Include a discussion of aspects that are within her control and those that are not.
What will be an ideal response?