The thiamin deficiency disease is known as:
a. pellagra
b. osteomalacia.
c. scurvy.
d. beriberi.
e. anemia.
d
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To conserve the vitamin content of foods,
A. cook slowly in large amounts of water. B. store in warm conditions and expose to sunlight and air. C. add fat to vegetables during the cooking process. D. steam or stir-fry until tender, but not overcooked.
Class 3 obesity occurs in less than 0.5% of U.S. children
Indicate whether the statement is true or false
Which of the following factors either decreases the viscosity of a starch paste or delays the gelatinization of a starch paste?
A. adding acid prior to the end of pasting B. stirring late in the cooking process C. adding sugar to the starch prior to cooking D. All of the above decrease or delay gelatinization. E. None of these decrease or delay gelatinization.
What assessment data is most important?