Which starch source(s) has/have the ability to form viscous, short-bodied pastes and set(s) to an opaque gel upon cooling?
a. potato
b. tapioca
c. rice and wheat
d. corn and sorghum
c
Nutritional Science
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For adults, the DRI for sodium is _____ mg and the UL for sodium is _____ mg
A) 140; 500 B) 500; 2,400 C) 1,500; 2,300 D) 1,500; 3,800 E) 2,400; 3,800
Nutritional Science
Products with "added sugar" refers to refined sugars and syrups that have been added to foods during processing or preparation
a. true b. false
Nutritional Science
The process that helps the body to cool off to maintain its temperature is called ___.
a. osmosis b. lubrication c. absorption d. evaporation
Nutritional Science
What is the name of the inactive form of the protein-splitting enzyme in the stomach?
a. Peptidase b. Propepsin c. Pepsinogen d. Propeptidase
Nutritional Science