HLSC-2310-B-Human Nutrition
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Which component of food is responsible for provoking food allergies?
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Which answer fits within the “Acceptable Macronutrient Distribution Range” for an adult?
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Which action resulted in cross-contamination?
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Which action may cause botulism?
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What person would be most at risk for illness from microorganisms in the food?
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What is the most common reason (worldwide) for people to develop a vitamin or mineral deficiency?
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What is a major function of minerals in the body?
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What is a direct risk of consuming too much dietary fiber? It may lead to ________________________.
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What chemical characteristics distinguish amino acids from the other macronutrients?
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What are the three most important nutrients to replace after vigorous activity?
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