Which of the following cooking methods would you use to increase the digestibility of protein?
a. grilling
b. smoking
c. frying
d. stewing
e. baking
d
Nutritional Science
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The mechanism that is essential for the absorption of monosaccharides is
a. phosphorylation. b. active transport. c. passive diffusion. d. facilitated diffusion.
Nutritional Science
Name the many sources of starches utilized as thickeners. Where are these starches used in food products? Include specific examples for each category.
What will be an ideal response?
Nutritional Science
The state of adequacy of fluid in the body tissues is called:
a. hyperhydration. b. dehydration. c. hydration status. d. hyponatremia.
Nutritional Science
In 2007, more than seventy-five different ancestry groups were reported in the United States
a. True b. False Indicate whether the statement is true or false
Nutritional Science