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Kimstudies Kimstudies
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7 years ago
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?
 
  1. Adding baking soda to peas to maintain their bright green color
  2. Boiling water for 1 minute before adding vegetables
  3. Cooking a citrus fruit compote
  4. Storing orange juice in a plastic container
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