1. Which kind of knife is used most often in the kitchen? Why? 2. What is a fruit? Give an example of a fruit.

3. How are vegetables prepared differently for salad than they are for crudités?

4. What color vegetables are a good source of calcium? What's an example of a vegetable
that you would eat for calcium?

5. Which fruits are typically poached? What makes these fruits good for poaching?

According to your text, early childhood educators should plan and implement the health component of their programs to respond to the a. need to find cures for communicable diseases. b. convenience of parents. c. predictable developmental patterns of young children. d. necessities of providing low-cost care.

Me with this i need to get the answer quickly.

Mrs. kirby, 58, is a moderately active woman. she works in the garden almost daily, occasionally walks with her friends, and babysits her three very active young grandchildren every weekend. she eats a fairly standard diet every day: she has cereal with milk and coffee for breakfast, some kind of salad for lunch, and a piece of meat or fish with a healthy of veggies for dinner. she usually skips desserts or has just a couple of strawberries. when asked to look at the food labels and calculate her intake of carbohydrates, fats, and proteins in grams over the entire day, on an average day, she came up with the following numbers: carbohydrates: 243 g fats: 41 g proteins: 63 g calculate what percentage of mrs. kirby's total energy intake came from carbohydrates.