Lactose intolerance is a problem for 30 to 50 million Americans, especially in certain ethnic groups. As a result, your best friend is opening a bakery-cafe catering to this population and is beginning the process of recipe development. She would like your input and knowledge regarding the use of plant-based milk substitutes. Give her specific cow's milk alternatives and the characteristics of each "milk."
What will be an ideal response?
See section 10-4.
Nutritional Science
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Which food additive is a preservative often used in dried fruits or jams?
A. sorbic acid B. benzoic acid C. potassium bisulfite D. sodium sulfite
Nutritional Science
A chylomicron is a type of ________.
A. phospholipid B. sterol C. lipoprotein D. fatty acid
Nutritional Science
The major regulatory factor controlling sodium and chloride balance in the body is the bicarbonate-carbonic acid system.?
Indicate whether the statement is true or false
Nutritional Science
Microminerals, also known as ________, are found in comparatively smaller amounts than macronutrients
Fill in the blank(s) with correct word
Nutritional Science