The percentage of fat in commercial creams varies from 18 to 36%.
Answer the following statement true (T) or false (F)
True
Nutritional Science
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Which of the following is NOT a typical cause of a vitamin deficiency?
a. decreased vitamin synthesis b. increased vitamin losses c. increased vitamin requirements d. decreased vitamin absorption
Nutritional Science
During a prolonged fast, the body produces an alternative fuel source known as ________ .
a. glycerol b. acetyl CoA c. ketone bodies d. coenzymes e. pyruvate
Nutritional Science
Some meats are initially seared in which of the following dry-heat cooking methods?
A. roasting B. broiling C. grilling D. barbequing E. frying
Nutritional Science
Quality control is:
a. outcome or output oriented b. a measure of the quality of care provided c. patient care oriented d. proactive - focuses on the prevention of errors in food service
Nutritional Science