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.

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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?

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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