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Which of the following is considered to be one of the eight major food allergens?

What is a palate?

Which of the following foods are exempt from NLEA nutritious labeling requirements?

What population represents a significant market for the restaurant and food service industry?

What can be done in the restaurant food preparation process to retain vitamins and minerals in menu item offerings?

What refers to nutrient-rich food choices from the five food groups containing all essential vitamins and minerals, fiber, fluid, and phytochemicals? In addition, it is balanced in calories and enjoyable.

What can a restaurant do to assist customers in meeting an adequate intake for water?

What refers to the number of nutrients per calorie of a particular food?

Why is it important to identify possible threats to a business?

The demographic variables of income and what else are important to nearly all restaurant operators?