The average shelf life for most canned foods is at least
A) two years. B) four years. C) ten weeks. D) six months.
A
You might also like to view...
Hyperphosphatemia contributes to the progression of cardiovascular disease due to the formation of calcium-phosphorus deposits in blood vessels.
Answer the following statement true (T) or false (F)
Raquel's doctor has encouraged her to increase her dietary intake of iron. Which foods would the physician
most likely suggest for her and why? What will be an ideal response
Water is an organic nutrient
Indicate whether the statement is true or false
Putting a demand on muscles repeatedly by making them work harder is _________.
a. effective for increasing muscle tissue when combined with tripling protein intake b. only effective for increasing muscle endurance c. the most effective, safe way for athletes to add muscle tissue. d. only effective for increasing muscle strength e. causes overtraining and is an ineffective method for adding muscle tissue.