Nutrition Through The Life Cycle
Nutrition Through The Life Cycle
7th Edition
ISBN: 9781337919333
Author: Brown, Judith E.
Publisher: Cengage Learning,
bartleby

Concept explainers

Question
Book Icon
Chapter 1, Problem 18RQ
Summary Introduction

Introduction: The basic food group contains food that provides nutrients essential for life and growth. It is also known as everyday food. Each food group provides required nutrients and all these nutrients have different roles in body function.

Blurred answer
Students have asked these similar questions
Read the case and answer the questions below briefly.  Santi is a three-year old healthy and active little boy. His family took a trip to the beach several hours from their home. His parents had booked a suite in a beautiful beach resort and the children were so eager to get there that they didn't even want to stop for lunch during the four-hour drive. The parents compromised and decided to pick up some hamburgers from a drive through fast food restaurant just off the highway. Initially Santi felt fine after eating his hamburger, but three days after their arrival at the resort, he started complaining of a stomach ache, and he was running a fever of 38 C. The next day he began to have diarrhea, and the following day his mother was alarmed to see blood in the diarrhea. Growing worried, she left her older daughter and her husband at the hotel and drove Santi to the nearest hospital emergency room. At the hospital, the physician then ordered blood tests and a stool culture and gave Santi…
Select the correct options. May be more than one.
I. MULTIPLE CHOICE: Select the letter of the correct answer. Write your answers on your answer sheets. 1. Which of the following knives is use for decorative works such as garnishes? A. Bread knife B. Butcher knife 2. A dishwashing machine capable of washing, rinsing, and drying dishes, flatware, and glassware. A. Hand washing B. Manual ware washing 3. It is the egg's outer covering which accounts for about 9 to 12 % of its total weight depending on egg size. C. Channel knife D. Paring knife C. Mechanical ware washing D. Washing machine A. Chalaza B. Germinal disc C. Shell D. Yolk 4. Which kind of egg dish is prepared by slipping shelled eggs into barely simmering water and gently cooking until the egg holds its shape? A. Fried egg B. Poached egg 5.It is a long chainlike molecule, sometimes called the linear fraction, and is produced by linking together 500 to 2, 000 glucose molecules which contributes to the gelling characteristics of cooked and cooled starch mixtures. A. Amylopectin…
Knowledge Booster
Background pattern image
Health & Nutrition
Learn more about
Need a deep-dive on the concept behind this application? Look no further. Learn more about this topic, health-nutrition and related others by exploring similar questions and additional content below.
Similar questions
SEE MORE QUESTIONS
Recommended textbooks for you
Text book image
Nutrition Now
Health & Nutrition
ISBN:9781337415408
Author:Brown
Publisher:Cengage
Text book image
Principles Of Pharmacology Med Assist
Biology
ISBN:9781337512442
Author:RICE
Publisher:Cengage
Text book image
Medical Terminology for Health Professions, Spira...
Health & Nutrition
ISBN:9781305634350
Author:Ann Ehrlich, Carol L. Schroeder, Laura Ehrlich, Katrina A. Schroeder
Publisher:Cengage Learning