Which of the following would NOT be an improvement that has been made in school food service in the last decade?
a. An increase in the number of schools offering deep-fried potatoes
b. An increase in the number of schools offering foods prepared with low-fat dairy products
c. An increase in the number of schools offering skinless poultry
d. An increase of the number of schools offering low-fat salad dressings
e. All of the above would be improvements
a
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A patient has a transferrin level of 420 mg/dl. What might this indicate?
a. liver dysfunction b. fluid overload c. iron deficiency d. normal levels
What type of lipid is commonly used to make the lipid used in TPN?
a. olive oil b. egg phospholipid c. stearic acid d. soybean oil
The fourth-leading risk factor for global mortality is:
What will be an ideal response?
All of the following are considered major minerals EXCEPT
A. sodium. B. calcium. C. iron. D. sulfur.