Which of the following is a common phospholipid often used as a stabilizer in food?
a. Agar
b. Ascorbic acid
c. Lecithin
d. Gum Arabic
c
Nutritional Science
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Frozen peas appear dull in color during serving. What should be investigated?
a. storage temperature b. holding time during heating c. use different cooking equipment d. selection of vendor
Nutritional Science
Why are amino acid supplements not recommended for athletes?
Nutritional Science
A good weight-loss program should
A. adapt to personal and cultural preferences. B. include meal replacement shakes or bars. C. restrict food intake to less than 1200 kcal per day. D. include a weight-loss goal of 3 to 5 pounds per week.
Nutritional Science
Explain the importance of experience on critical-thinking skills in clinical practice.
What will be an ideal response?
Nutritional Science