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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A _______________ releases or binds hydrogen ions in order to resist changes in pH
Fill in the blank(s) with correct word
Nutritional Science
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
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
Many minerals have similar chemical properties and compete with each other for absorption
Indicate whether the statement is true or false
Nutritional Science