Recent research indicates that fats are a primary factor in the development of hypertension. _________________________
Indicate whether the statement is true or false
False
Nutritional Science
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The process of fermentation minimizes the growth of pathogenic organisms by:
A) increasing the temperature of food products to over 100 °F. B) promoting the growth of nonpathogenic organisms. C) increasing the amount of salt in food products. D) producing antibiotic compounds.
Nutritional Science
A meal providing 1,200 kilocalories (kcal) contains 13 grams of saturated fat, 10 grams of monounsaturated fat, and 27 grams of polyunsaturated fat. This meal provides ________% of total kcal as fat.
A. 30 B. 16.7 C. 37.5 D. 50
Nutritional Science
A process called _____ increases alcohol content by condensing alcohol vapors
1.Fermentation 2.Pasteurization 3.Distillation 4.Fortification
Nutritional Science