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1) As far as cooking vegetables is concerned, the key in preventing vitamin losses is to
cook until soft to the touch
not overcook--keep slightly crisp
use a lot of water when cooking
drink the water in which the vegetables were cooked
2) List the Academy of Nutrition and Dietetics nutrition standards for meal plans for
child-care programs.
3) Explain how SNPs are involved in gene expression, especially in relation to a
persons blood lipid profile.
4) Explain the significance and models of action of uncoupling reactions in energy
metabolism.
5) Describe the known functions of vitamin E and proposed therapeutic treatment for
specific disorders.
6) What is meant by a balanced fitness program and how is it best achieved?
7) What term designates foods that contain nonnutrient substances which may provide
health benefits beyond basic nutrition?
Health foods
Organic foods
Functional foods
Disease preventative foods
8) Provide examples of how food manufacturers are able to reduce the amount of lipids
in their food products.
