When Counseling a Client About Food Preparation, Which of the Following

question 23

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

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