Which of the following grains should be consumed by an individual with gluten sensitivity or celiac disease?
A. barley
B. spelt
C. quinoa
D. rye
Answer: C
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The Food Code is a(n) _____ publication, updated every _____ years, that shows food-service organizations how to prevent foodborne illness while preparing foods
a. CDC; two b. FDA; two c. USDA; five d. U.S. Department of Commerce; five
How is the order in which ingredients are listed on a food label determined?
a) By contribution to total weight b) By contribution to total volume c) By nutrient density d) In alphabetical order
Pellagra is characterized by
A. dementia. B. dermatitis. C. diarrhea. D. All of the choices are correct.
Answer the following questions true (T) or false (F)
1. Essential fatty acids, are key for a healthy diet, but intake of saturated fats, trans fats, and cholesterol should be limited. 2. Dietary fat intake should range from 20 to 35 percent of total kilocalories. To meet essential fatty acid needs, 5-10 percent of total daily kilocalories should come from linoleic acid and 0.6-1.2 percent of total daily kilocalories should come from alpha-linolenic acid. 3. Dietary intake of saturated fat should be limited to no more than 10 percent of total fat consumption, and less than 2 percent of fat consumption should be from trans fats.