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“The Nutrition Facts label provides a standard for comparing foods based on serving size, calories, and percent daily value for a ___ calorie diet.”

1. What is the partial pressure of CO2 in the venous blood?

A food ___ is an adverse reaction to a specific food that involves the immune system.

Processed foods containing high amounts of sugars, fats, and/or sodium are often less expensive than foods containing quality fresh ingredients.

A(n) ___ is a flavoring derived from the bark, seeds, roots, flowers, berries, or beans of an aromatic plant.  

. A(n) ___ food is a food that has been altered by processes such as canning, cooking, freezing, dehydration, or milling.  

Heat cannot increase the nutrient value of foods.

___ is a reaction that occurs when the proteins and sugars in a food are exposed to heat and merge together to form a brown exterior.

Bones are never used as a flavoring component in meat, poultry, or fish stocks.

 A ___ is a flavorful liquid used to soak uncooked foods to impart flavor and sometimes tenderize.