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a. How to prepare a chocolate or cocoa. Discuss precisely.
b. Distinguish between the three grades of beef.
c. What are the problems in meat and poultry cooking. Discuss comprehensively.
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- a. What are the differences and similarities between seasoning and condiment. Give 3 examples each.b. What are the safety issues that should be considered while buying and cooking meat dishes?a. Distinguish between the three grades of beef. b. What are the problems in meat and poultry cooking. Discuss comprehensively.A client has undergone gastrointestinal surgery the nurse has to modify the client diet after the surgery A. What factors should be considered for modification of diet? B. Why should the client be given a liquid diet after surgery?
- The USDA Food Patterns recommends that a healthful diet contains food from which of the following group? A. Starches, meats, vegetables, fruits, milk, and fats B. Carbohydrates, fats, and proteins C. Grains, vegetables, fruits, dairy, and protein D. Nuts and legumes, carbohydrates, fats, and dairyIs adding vitamins and minerals to processed food a good idea? Please explain.identify at least three recommendations in which you could/should improve your diet, be as specific as possible. (For example, don’t just say I need to eat more vegetables. Tell me how, when, and what type of vegetables you will consume.
- Which part of a food label is the primary tool for determining the healthfulness of the product? A. Ingredient list B. Nutrition Facts panel C. Structure -Function claim D. Net contents of packageDiscuss the purpose, function, and problems with nutritional recommendations. In a discussion format, interpret a nutrition facts label from a food label of your choice.Choose one functional component in a food, and describe the class/component, sources, potential benefits, and tips for including this healthful component in a healthy diet.
- Do you think that the differences between the USDA’s MyPlate and Harvard’s Healthy Eating Plate are important? Why or why not? Which plate would you recommend as a guide for healthy eating? Note: You are not comparing websites. You are comparing the recommendations illustrated in the USDA plate to the recommendations illustrated in Harvard’s Healthy Eating Plate.Which of the following is correct regarding the % daily values on a food label?a. They provide precise values for an individual’s diet.b. They are based on a 2,000-Calorie-per-day diet.c. They are provided for every nutrient on the food label.d. They take serving size into consideration.Approximately what percentage of food is wasted? Select one: a. 20% b. 33% c. 75% d. 90%