What is the name of the short chains of glucose units that result from starch breakdown?
a. Sucrose b. Lignins
c. Pectins d. Dextrins
d
Nutritional Science
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Which of the following is a monosaccharide sometimes known blood sugar?
a. Glucose b. Maltose c. Sucrose d. Fructose e. Galactose
Nutritional Science
Why is frying with fat considered a dry-heat cookery method?
What will be an ideal response?
Nutritional Science
Jill is a very active teenager who has been maintaining her current weight of 125 pounds. Her average daily macronutrient intake consists of 250 g carbohydrate, 100 g total fat, 30 g saturated fat, and 50 g protein. Is this within the Acceptable Macronutrient Distribution Range for fat intake?
a. Yes b. No
Nutritional Science
What proportions of water and pasta are used in cooking pasta? How much does the volume of pasta increase with preparation?
Nutritional Science