To prevent bacterial growth, cooked foods should be kept at ____° F or higher until served
a. 40
b. 140
c. 165
d. 200
e. 100
b
Nutritional Science
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Glycogen is composed of hundreds of ________ molecules.
A. sucrose B. glucose C. fructose D. galactose
Nutritional Science
According to body mass index values, what percentage of the U.S. adult population is considered overweight or obese?
A) ?59 B) ?63 C) ?69 D) ?72
Nutritional Science
Maria is a home health dietitian. She is evaluating a new TPN patient. She expects that the patient will want to change his regimen to:
a. continuous infusion. b. cyclic infusion. c. NPO. d. bolus infusion.
Nutritional Science
Complex carbohydrates include _____.
A. glucose, glycogen, and most types of fiber B. glucose, sucrose, and fructose C. starches, glycogen, and most types of fiber D. starches, glucose, and sucrose E. starches, glycogen, and glucose
Nutritional Science