A tip to consider when writing instructional materials for the public might be to:
a. put together a plan for organizing information.
b. always ask available professionals to give feedback before publishing
c. read over the document once after writing to look for errors or missed information.
d. use technical terms to sound professional.
e. avoid using bullets and numbers.
a
Nutritional Science
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The two essential fatty acids are
A. cholesterol and plant sterols. B. linoleic and alpha-linolenic acid. C. butyric and stearic acid. D. cis and trans fat.
Nutritional Science
Identify the recommended dietary allowance (RDA) of iodine for men and women.
a. 1,100 mcg b. 500 mcg c. 300 mcg d. 150 mcg
Nutritional Science
It is best to keep perishable hot foods hot at over ____° F and cold foods cold at under ____° F
A) 100; 0 B) 65; 20 C) 135; 40 D) 98.6; 32
Nutritional Science
Select the top three food groups below that contribute the most dietary fiber? Click to select the correct answers.
What will be an ideal response?
Nutritional Science