11.可明顯減少維生素、礦物質(zhì)等水溶性營養(yǎng)素?fù)p失的烹調(diào)方式是（      ）

A.炸                                                            B.蒸煮

C.烤                                                            D.微波加熱

12.長期食用精白米等精制食品時(shí)，易患的營養(yǎng)缺乏病是（      ）

A.干眼病                                                     B.腳氣病

C.癩皮病                                                     D.佝僂病

13.富含二十碳五烯酸(EPA)和二十二碳六烯酸(DHA)的食物是（      ）

A.淡水魚類                                                 B.禽肉

C.畜肉                                                        D.海水魚類

14.以下含維生素C最豐富的食物是（      ）

A.鮮棗                                                        B.蘋果

C.西瓜                                                        D.梨

15.蛋白質(zhì)的質(zhì)和量均較高的豆類品種是（      ）

A.大豆                                                        B.綠豆

C.赤小豆                                                     D.豌豆