The food-service field deals with three basic areas: management, food preparation, and food safety.
Answer the following statement true (T) or false (F)
False
Nutritional Science
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According to the MyPlate guidelines, fruits and vegetables should account for about ________ of the food on a person's plate.
A. one-third B. one-half C. two-thirds D. one-quarter
Nutritional Science
A__________is a physical indicator of disease that can be seen by others, such as pale skin and skin rashes
A) sign B) biomarker C) symptom D) bioindicator
Nutritional Science
Type 1 diabetes is related to immune function and results in virtually no _____ production
a. secretin b. leptin c. cortisol d. glucose e. insulin
Nutritional Science
Chronic alcohol abuse increases the risk of ________.
A. shrunken heart syndrome B. skin tumors C. liver cancer D. low blood pressure
Nutritional Science