One should never allow a stock to boil because it will
a. toughen the meat.
b. cause any loose particles to float to the top of the stock, thus creating flavor loss.
c. disintegrate the bones.
d. cause any fat from the meat to rise to the top and create a raft.
a
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All of the following describe the science of nutrition except:
1.It is the study of foods and health. 2.It examines the effect of chemical constituents on body processes. 3.It is an interdisciplinary science. 4.The study of nutrition uses subjective methods.
Lipoprotein lipase breaks down the triglycerides in the chylomicrons into
a) cholesterol and fatty acids b) glucose c) glycerol d) fatty acids and glycerol
How does excess carbohydrate intake contribute to obesity??
A) ?It is efficiently converted to storage fat. B) ?It spares oxidation of body fat and dietary fat. C) ?It stimulates glucagon release, resulting in inhibition of fatty acid oxidation. D) ?It stimulates pancreatic lipase secretion, which results in higher dietary fat absorption.
A water deficit of 20% can be life threatening
a. True b. False Indicate whether the statement is true or false