Nutrition: Concepts and Controversies
13th Edition
ISBN: 9781133603184
Author: Frances Sizer, Ellie Whitney
Publisher: Cengage Learning
expand_more
expand_more
format_list_bulleted
Concept explainers
Question
Chapter 1, Problem 9SC
Summary Introduction
Introduction:
Any food which is subjected to any kind of processing such as the addition of additives, cooking, alteration in texture or milling is known as processed foods.
Expert Solution & Answer
Trending nowThis is a popular solution!
Students have asked these similar questions
Which of the following food has the highest satiety value?
A. Fiber
B. Carbohydrate
C. Proteins
D. Fats
Which of the following are substances in plant foods that are not absorbed by the body?
A. Simple sugars
B. Disaccharides
C. Starch
D. Dietary fiber
which of the following class of molecules in food does NOT have a member that is in the essential category?
A. vitamins
B. carbohydrates
C. minerals
D. proteins
E. lipids
Chapter 1 Solutions
Nutrition: Concepts and Controversies
Knowledge Booster
Learn more about
Need a deep-dive on the concept behind this application? Look no further. Learn more about this topic, health-nutrition and related others by exploring similar questions and additional content below.Similar questions
- Which of the following nutrients is considered a nonessential nutrient? a.Calcium b.Cholesterol c.Fat d.Carbohydratesarrow_forwardLow-birthweight babies (at the end of the second trimester) may experience any of the following long- term health effects except: O a. obesity. b. a lower adult IQ. O c. lung diseases. O d. greater risk of heart disease and hypertension.arrow_forwardWhich of the following is not a function of fat in food? a. increases appetite b. provides little energy c. provides satiety d. provides a pleasing texturearrow_forward
- Which of the following foods is a rich source of protein? A. lean meat, such as chicken breast B. whole grains (e.g., whole wheat bread) C. olive oil D. leafy greens E. berries (e.g., blueberries and raspberies)arrow_forwardWhich is not an ingredient of caramel? Select one: a. starch syrup (isoglucose syrup) b. fat/oil c. protein d. pectinarrow_forwardIn two separate paragraphs, explain how Fermented foods relate to... 1. Microbiology 2. Macromoleculesarrow_forward
- The act of cooking a steak on a barbeque grill heats the meat to a high enough temperature to: a. promote the Maillard reaction b. kill bacteria on the surface of the meat c. denature proteins in the meat making them easier for humans to digest d. hydrolyze collagen fibers into fragments that make meat more tender and easier for humans to digest e. burn the Yule logarrow_forwardIs adding vitamins and minerals to processed food a good idea? Please explain.arrow_forwardComplete proteins are present in which type of foods? O A. animal products O B. soy products O C. vegetable sources O D. both animal and soy productsarrow_forward
- Which of the following beverages provides protein, unsaturated fatty acids, calcium, and usually vitamin D? A. Soy milk B. Green tea C. Low-fat milk D. Rice milkarrow_forwardWhich of the following types of food would have the lowest concentration of saturated fatty acids? Select one: a. Lard b. Meat c. Blubber d. Leafy plantsarrow_forwardAll are protein rich food except a. cheddar cheese b. tofu c. sardines d. edamame in pods e. none of the abovearrow_forward
arrow_back_ios
SEE MORE QUESTIONS
arrow_forward_ios
Recommended textbooks for you
Essentials of Pharmacology for Health ProfessionsNursingISBN:9781305441620Author:WOODROWPublisher:Cengage
Essentials of Pharmacology for Health Professions
Nursing
ISBN:9781305441620
Author:WOODROW
Publisher:Cengage