Evidence-based guidelines link external _______________ regarding nutrition care to a(n) _______________
Fill in the blank(s) with correct word
scientific evidence; specific health problem
You might also like to view...
During cake baking
a. eggs set the structure by coagulating protein and gelatinizing starch. b. if the oven temperature is too high, leavening gas is lost from the batter before there is a chance for coagulation of the proteins and gelatinization of the starch. c. low baking temperatures create a crust before the cake can rise, resulting in a hump that forms as the interior of the cake continues to rise. d. heat browns the crust through the Maillard reaction.
An oily substance that is volatile, with 100 times the flavoring power of the material from which it originated is a(n)
A. aromatic compound. B. essential oil. C. zest. D. extract.
The outermost ring of the nutrition care process model recognizes the strengths that dietetics practitioners bring to the nutrition care process
a. True b. False Indicate whether the statement is true or false
Which of the following foods would be the BEST dietary source of preformed vitamin A?
A) carrots B) rice C) cantaloupe D) eggs