Plant proteins may be less digestible, especially when eaten raw.
_true
_false

Sleep habits is a controllable risk factors for disease. Taking less sleep than normal can lead to disease. Thus, the correct option is B.

What are controllable risk factors for disease?

Factors which could lead to disease are of two main types which are controllable and uncontrollable. A controllable factor for disease riskcan alter or influence if a person wish to do so or can control a disease set by changing these factors.

An uncontrollable factor is the one which a person cannot easily alter by choice. If a person depend on the teacher for success or if a person compete with their peers for the few available high grades, he explain his situation by pointing to the uncontrollable factors.

Some examples of controllable risk factors for disease are sleeping habits, poor diet, and nutrition, physical inactivity, spending too much time in the sun or in front of the screen, and not having certain vaccinations.

Therefore, the correct option is B.

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The answer is A i believe

Answer:The answer is one slice of bread

Explanation: One slice of bread shows an example of a serving.

A serving can be referred to as the quantity of food given to an individual at a meal. It can also be defined as the presentation of food to an individual. The quantities differ according to the number of individuals that want to eat  or the quantity of the food one want to prepare.

The best definition of metabolism is that it is the processes that take place in the cells of a living body which extract , store and use energy.

What is metabolism?

Metabolism refers to various processes that occur in living organisms which help to break down complex molecules to smallers ones in order to release energy , store and use it.

Therefore, The best definition of metabolism is that it is the processes that take place in the cells of a living body which extract , store and use energy.

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Answer:

B

Explanation:

Hope this helps!

Answer:

1- There are several challenges that a vegetarian restaurant might face unlike a non vegetarian restaurant. These are mentioned below;

• They may loose market for the non vegetarian customers.
• They have to be extra creative with their dishes to make them taste and look tempting.
• The variety of ingredients that they can make use of while cooking meals is reduced considerably, since they can not make use of anything that comes from animals.

2- Following are some of the ways through which vegan restaurants can get over these challenges;

• Vegetarian restaurants can offer something for the non vegetarian customers as well to cover the entire consumer base.
• They can come up with interesting and new recipes utilizing the vast variety of fruits and vegetables available in the market.
• They can hire specialized vegan chefs to increase the vegan menu.
• Since they cannot use anything that comes from animals, they can use vegan products to replicate the same flavor. For example, watermelon steaks replicate a beef steak in looks and in flavor.

3- There is no comparison between the stocks and sauces that are made from simmering body parts of animals like bones and meat scrap, and stocks that are made from vegetables. But if certain vegetables and spices are simmered together, they can replicate the flavor quite closely.

The trick is to use the right combination of vegetables and spices for the desired result. For example vegetables like onions, carrots, celery stalks, sprigs, fresh thyme, bay leaf, small bunch fresh parsley, black peppercorns and etc make a mouth watering broth and soup base.