What is the purpose of soaking dried legumes?
The purpose of soaking dried legumes is to re-hydrate the legumes and break down some of the indigestible carbohydrates.
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Which of the following is true of the Institute of Medicine's Recommended Dietary Allowances for proteins?
A) They depend on the amount of amino acids present in a person's body. B) They are relative to a person's body size. C) They are calculated based on the amount of amino acids a person excretes. D) They are relative to a person's fat intake.
Iron found as a component of hemoglobin and myoglobin is called
A. nonheme iron. B. heme iron.
Write two PES statement for each high-priority nutrition problem
What will be an ideal response?
Physical signs of fluid retention include ____.?
A) ?dark-colored urine B) ?reduced skin tension C) ?facial puffiness D) ?thirst