Which food is most likely to enhance the absorption of iron?
A) legumes
B) orange juice
C) whole grains
D) corn
B
Nutritional Science
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Cholesterol:
a. should, if possible, be avoided altogether. b. has no use in the human body. c. can be synthesized by the body. d. has no relation to heart disease according to present-day research.
Nutritional Science
Many minerals have similar chemical properties and compete with each other for absorption
Indicate whether the statement is true or false
Nutritional Science
A _______________ releases or binds hydrogen ions in order to resist changes in pH
Fill in the blank(s) with correct word
Nutritional Science
Which of the following temperatures matches the correct moist-heat cooking method?
a. Simmering – 150 degrees F b. Poaching – 160 to 180 degrees F c. Scalding – Greater than 180, but less than 212 degrees F d. Pressure steaming – 212 degrees F
Nutritional Science