1st QUESTION: What proportion of the plate should be made up of fresh or cooked vegetables?
2nd QUESTION: What is the key benefit of massive vegetable incorporation?
3rd QUESTION: How should the remaining half of the plate be portioned to achieve balanced inclusion?
4th QUESTION: What is reserved exclusively for one quarter of the plate according to the text?
QUESTION 5: What is the main function of complex carbohydrates in that room?
6TH QUESTION: What role do proteins play in the room dedicated to builders?
7TH QUESTION: What effect does adopting this visual layout have on calorie counting?
QUESTION 8: What philosophy promotes renutrition according to the text?
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