In food preparation, the two categories of heat-transfer methods are moist heat and dry heat.
Answer the following statement true (T) or false (F)
True
You might also like to view...
Which of the following foods has been fortified?
A. salt with iodine B. milk with vitamins A and D C. orange juice with calcium D. cereals with folate E. All of these are correct.
Positive nitrogen balance occurs during pregnancy because ____
A) the amount of nitrogen excreted rises at that time B) new tissue is being created C) there is no catabolism occurring then D) more nitrogen is lost during pregnancy than during other times
Which of the following characterizes iron-deficiency anemia?
a. Macrocytic red blood cells b. Microcytic red blood cells c. Purplish tongue d. Reddened cheeks e. Hyperchromic red blood cells
You attend a nutrition conference and a dietitian presents his/her research in the area in which you work. You then implement what you have learned in your practice. This is an example of:
a. evidence-based practice. b. outcomes research. c. nutritional diagnosis. d. the nutrition care process.