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Which technology would be best in managing a patient’s diabetes
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Used primarily for thickening sauces and soups, a (paste/roux/stock) is made from a (1: 2/2: 1/1: 1) fat and flour.
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Which is the lipid molecule that controls what types of molecules can pass though?
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What are the five food groups recommended by the usdas my plate food guidance system
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Which technology would be best in managing a patient’s diabetes...
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