The harvesting of excess food from farms, orchards, and packing houses to feed the hungry is referred to as ____
a. skimming
b. gleaning
c. poaching
d. purloining
b
Nutritional Science
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Which of the following sources of protein includes the MOST unhealthful fats?
A. poached salmon B. fried chicken C. lentils D. tempeh
Nutritional Science
What is the UL for vitamin K?
a. 200 ?g/day b. 400 ?g/day c. 600 ?g/day d. 800 ?g/day e. There is no UL.
Nutritional Science
One possible drawback to moist-heat cookery is that _____ may leach out and be lost in the liquid.
A. color B. flavor compounds C. vitamins and minerals D. All of these are correct.
Nutritional Science
Fluorosis is associated with
A) insufficient intake of fluoride. B) Alzheimer's disease. C) consuming too much fluoride. D) osteoporosis.
Nutritional Science