Menu for diabetic patients should have little quantity of? by Sunday | May 4 | Catering Craft Practice WAEC | 0 comments A. vitamins B. minerals C. fat and oil D. carbohydrates Correct Answer: Option D – carbohydrates Users Also Read These:SS2 Second Term Catering Practice Lesson Note –…One of the reasons most HIV/AIDS patients act…Language used in menu should be simple to understand…A little quantity of trichloromethane (b.pt 60°C)…Languages used in menu should be simple so that guests can?