Which of the following cooking methods can result in major losses of water-soluble vitamins?
A. Stir-frying in a small amount of oil
B. Boiling in a saucepan of water
C. Microwaving in little or no water
D. Steaming in a vegetable steamer
Answer: B
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What terms are used interchangeably?
A. broth and bouillon B. broth and consommé C. broth and bouillon and consommé D. bouillon and consommé
Children with severe malnutrition are at high risk of dying from _____
a. diabetes b. infectious diseases c. scurvy d. xerophthalmia e. cancer
A major nutrition-related consequence of CF is _____
a. malabsorption of various nutrients due to the lack of pancreatic enzymes b. gluten sensitivity c. lactose intolerance d. decreased sensitivity to thirst e. low blood glucose
Which B vitamin decreases the risk of neural tube defects in developing babies?
a. Riboflavin b. Biotin c. B 12 d. Folic acid