Select all of the following foods that are good dletary sources of carbohydrates. butter and granola chicken fish margarine corn, broccoli, and tomatoes apples, pears, and whole-grain bread vegetable oil oranges eggs oatmeal starchy potatoes cheeses

Q: Please list 3 specific complementary plant protein food combinations people could eat at a meal as…

A: Complementary proteins food combination are the foods when you combine them, you get all of the…

Q: Match the following: A. Lauric acid is a, B. Oleic acid is a 1. Corn 2. Saturated fat C. Arachidonic…

A: These are four major macromolecules found in all living organisms, includes proteins, lipids,…

Q: List 3 complex carbohydrates 1. Plant-derived digestible carbohydrate 2. Plant-derived…

A: Carbohydrates are an important source of energy for all living cells. Glucose is an important…

Q: Identify the macromolecules which are the carbohydrates, lipids, protein, nucleic acid of this…

A: The macromolecules like carbohydrates, proteins and fats in a definite quantity is needed by the…

Q: 4. 5. How are the structures of the various COX enzymes different? Explain what you understand by…

A: COX enzymes, or cyclooxygenases are a type of enzyme that play a critical role in the biosynthesis…

Q: Which of the following fat-soluble vitamins would test positive for the Baeyer's test? Stapanan…

A: Baeyers test is a test for unsaturation. Baeyers reagent consists of cold alkaline KMnO4. It gives…

Q: Give two foods that go through chemical and physical changes when stored Food no.1 Carots Brief…

A: Physical and chemical changes, are the most important part of the growth of all loving organisms.…

Q: Low-birthweight babies (at the end of the second trimester) may experience any of the following…

A: In the first question it is describes that the low birth weight babies will not experience obesity…

Q: Using the percent daily value (DV) column for fiber, how many bars would you need to eat to meet the…

A: Individual dietary needs will decide how many bars a person ought to eat, and they ought to form…

Q: Benefits/nutrients for each food item for elementary school students: 1. Raspberries Overnight…

A: A chemical molecule found in meals (such as protein, fat, carbohydrate, vitamin, or mineral). The…

Q: An individual has recently adopted a vegetarian lifestyle. She has been on this type of diet for…

A: Vegetarianism or vegetarian lifestyle is the exercise of refraining from eating meat, and may also…

Q: describe vitamin b12,c,D,E,folate,iron,magnesium,zinc,potassium calclium, belong to which food group…

A: A minimal amount of vitamins is required by our body to function effectively. Vitamins are necessary…

Q: Foods only contain one type of carbohydrat True False

A: Carbohydrates are one of the three macronutrients, along with protein and fat, that provide energy…

Q: My chocolate Almond Kind Bar has 15g of Fat , 17 of Carbohydrates, and 5 of Protein how many…

A: Calories - The amount of energy present in the food item or drink is measured in calories . When we…

Q: The Nutrition Facts panel provides valuable nutrition information such as serving sizes, nutrient…

A: The study of nutrition examines all the relationships that exist between food and living things.…

Q: Carbohydrates are made of atoms of C,H,O Nickname is ______and they are all foods that are ______

A: Biomolecules are required for their daily activities. They are typically composed of basic…

Q: The majority of foodborne illnesses are a result of which of the following? improper handling foods…

A: Pathogens are disease-causing agents including viruses, bacteria, parasites, or poisonous toxins.…

Q: Carbohydrates Proteins ++ Fats (lipids) Protein Lipids 3 4 5 Hours After Eating 2. 1. Blood Sugar…

A: Carbohydrates, proteins and fats are the food nutrients which we consume. These are digested into…

Q: On a nutrition facts label, by law, when can a product claim to be "low- sodium"? O when it contains…

A: Nutrient content of any food item is the amount of nutrients or dietary substances in these…

Q: DISCUSS THE IMPORTANCE OF THE CARBOHYDRATES IN PREPARATION OF CULINARY CUISINE

A: Any substance that can be consumed by living organisms in order to obtain energy and survive is…

Q: DISCUSS THE IMPORTANCE OF THE PROTEIN IN PREPARATION OF CULINARY CUISINE

A: Proper nutrition is important for all. The nutrients are supplied from the food. The process of…

Q: Which of the following statements is true regarding the typical American diet? We eat too much…

A: The normal American diet contains little fruit, vegetable, and whole grain consumption and is rich…

Q: In addition to the four major macromolecules (carbohydrates, lipid, protein, nucleic acids), what…

A: The living organisms are made up of cells that contain different molecules which perform different…

Q: For Total parenteral nutrition (TPN), the following are true EXCEPT Select one: A mixture of amino…

A: Total parenteral nutrition (TPN) or intravenous (IV) nutrition feeding is a method to give nutrition…

Q: make a Lacto-oto-vegetarian diet that includes the following: 1. Name of the Diet 2. Origin of the…

A: A lacto-ovo-vegetarian diet contains dairy products and eggs but excludes meat, poultry, and fish.…

Q: Total Parenteral Nutrition (TPN) is ordered for a 36 year old female patient is 6 ft 4 in tall and…

A: First, we need to convert the patient's weight from pounds to kilograms because the order for amino…

Q: Provide 2 or 3 "healthy" examples for each food group Fruit Grains Dairy Vegetables Protein

A: A balanced diet is a diet that contains differing kinds of foods in certain quantities and…

Q: What concept is used in the following proposed system of classification? Carbohydrates, proteins,…

A: Food is one of the biggest joys in life. It has a wide range of tastes, aromas, and textures to…

Q: Which of the following is a list of good sources of protein? Butter, oil, nuts, and seeds Buckwheat,…

A: Protein is there in our body to make muscles and act as building blocks as we don't store amino…

Q: Nutrition Facts About 13 servings per container Serving size 1/2 cup mix (54g) makes 3 pancakes As…

A: Health and Structure-Function Claims:No explicit health claims are made on the packaging. These…

Q: FEEDSTUFF COLOR TEXTURE PARTICLE SIZE SHAPE A. Feed supplements Dicalcium phosphate Limestone Oyster…

A: ANSWER

Q: skimmed milk   pasteurized milk   evaporated milk   condensed milk   fortified milk…

A: Milk is a biological respiratory fuel synthesized by the mammary glands of mammals to nourish their…

Q: Examine the label information on the packages of a varietyof breakfast cereals. Which types of…

A: Since no information about specific brands is asked. I am answering in general. The cereals are one…

Q: Macronutrients are measured in: Grams Milligrams Mole Calories

A: The nutrients that the body need in large quantities are known as macronutrients and includes fat,…

Q: Identify and define the three major categories offood perishability. Why is milk more perishable…

A: Food products have a limited time in which they can be eaten or safe to eat. It is known as the…

Q: Characterize Desi Ghee and Vegetable Ghee. (Hint: Qualitative Analysis of Oil and Fats).

A: Biomolecules are the biological molecules that are present inside the living organisms. These…

Q: list a few specific nutrition intakes according to the American Dietary Guidelines, such as the…

A: Healthy eating involves eating a range of foods to provide your fitness, feeling healthy and energy…

Q: You are planning a party for a group of friends. Which of the following foods can you serve to…

A: Celiac disease is an autoimmune disorder characterized by an intolerance to gluten. Gluten is a…

Q: High-lipid foods are more susceptible to microbial spoilage than high-carbohydrate foods. True or…

A: The given statement is True because High-Lipid foods are primarily oils (liquid) and fats (solid)…

Q: Please help to answer  name of the product: serving size: total number of servings per container:…

A: Serving size is the first list of information present on the food label. Serving size is the amount…

Q: please choose the best mutch nutrients type: nuclei acid, carbohydrate, protein, fat *mainly used…

A: Macromolecules are basically of four types namely: Carbohydrates  Proteins  Nucleic acids Fats…

Dissection

Dissection is the process of cutting up the tissue of a dead or live animal or plant, to do anatomical studies and surgical treatments. The purpose of dissection is to learn more about the overall structure of organs and organ systems and thereby understand the physiology of the organism.