Multiple Choice
When counseling a client about food preparation, which of the following food-preparation practices would the nurse identify as least likely to destroy the vitamin C content of food?
A) Adding baking soda to peas to maintain their bright green color
B) Boiling water for 1 minute before adding vegetables
C) Cooking a citrus fruit compote
D) Storing orange juice in a plastic container
Correct Answer:
Verified
Correct Answer:
Verified
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