Match the energy-yielding food component with its energy yield. Choose the best answer. You may use some answers more than once or not at all
A) 0 Calories per gram
B) 2 Calories per gram
C) 4 Calories per gram
D) 7 Calories per gram
E) 9 Calories per gramCellulose provides:
A
Nutritional Science
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Bacteria multiply quickly between ___ºF and ___ºF.
Fill in the blank(s) with the appropriate word(s).
Nutritional Science
Hyponatremia occurs when there is:
a. inadequate water consumption. b. excessive exercise. c. excessive potassium. d. excessive water consumption.
Nutritional Science
Tolerable Upper Intake Levels (ULs) are usual dietary intake levels that
A. should not be exceeded. B. are well tolerated. C. are meant to be used as goals for dietary intake. D. are set only for those who take supplements.
Nutritional Science
The addition of hydrogen atoms to unsaturated fatty acids is called:
1.cholesterol. 2.hydrogenation. 3.stabilization. 4.saturation.
Nutritional Science