Which of the following cooking methods can result in significant losses of water-soluble vitamins?
A. Microwaving in little or no water
B. Stir-frying in a small amount of oil
C. Steaming in a vegetable steamer
D. Boiling in a saucepan of water
Answer: D
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_________________ are strong inelastic fibrous tissue that attaches muscle to bone
a. Cartilage b. Tendons c. Ligaments d. B & C
Which part of the brain controls thirst and food intake?
a. Hypothalamus b. Basal nuclei c. Thalamus d. Cerebellum
A person's ability to absorb calcium varies based on:
vitamin A status protein intakes gender age or life stage body composition
? Ms. S is a 40-year-old female admitted to the hospital with nausea and vomiting. She had a Roux-en-Y gastric bypass two months ago. She reports that her symptoms have been persistent for two weeks and she cannot keep any food down, not even Gatorade. She reports not taking any vitamin and mineral supplements recommended by the RD because "they taste bad." Height: 5'4" Weight: 200# Diet: NPO The dietitian writes a PES statement for Ms. S's condition. Which is an example of the etiology for this patient?
A. symptoms lasting two weeks B. inadequate dietary intake C. Roux en Y procedure two months ago D. potential for electrolyte imbalance E. decreased vitamin intake