Nutrition
15th Edition
ISBN: 9781337906371
Author: Sizer, Frances Sienkiewicz., WHITNEY, Ellie
Publisher: Cengage Learning,
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Chapter 12, Problem 15SC
Summary Introduction
Concept Introduction:
Incidental food additives are those which are not added intentionally. They can get into the food during the process of processing the food or packing it or storing it. For example, glue, tape, glass, etc. Although they don’t harm the food but if consumed they can cause choking and cut the throat also.
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Chapter 12 Solutions
Nutrition
Ch. 12 - Prob. 1RQCh. 12 - Prob. 2RQCh. 12 - Prob. 3RQCh. 12 - Prob. 1SCCh. 12 - Prob. 2SCCh. 12 - Prob. 3SCCh. 12 - Prob. 4SCCh. 12 - Prob. 5SCCh. 12 - Prob. 6SCCh. 12 - Infants under one year of age should never be fed...
Ch. 12 - Which of the following is correct concerning...Ch. 12 - Irradiation can a. destroy vitamins. b. sterilize...Ch. 12 - Prob. 10SCCh. 12 - It is possible to eliminate all toxins from your...Ch. 12 - Prob. 12SCCh. 12 - Prob. 13SCCh. 12 - Compared with conventionally grown produce,...Ch. 12 - Prob. 15SCCh. 12 - Prob. 16SCCh. 12 - Prob. 17SCCh. 12 - Prob. 18SCCh. 12 - Prob. 19SCCh. 12 - Prob. 20SCCh. 12 - Prob. 1CTCh. 12 - Suggest possible motivations of Industry, growers,...
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- The majority of foodborne illnesses are a result of which of the following? improper handling foods by the consumer improper handling of foods in restaurants or food service settings improper processing of foods by the manufacture all of abovearrow_forwardDiscuss food additives. Compare negative and positive aspects of using food additive please explain in very detailarrow_forwardIdentify chemical reactions involved in food preparation and preservation. Explain how these processes impact life and the environment. Discuss how their rates can be controlled to either enhance their beneficial effects or lessen their adverse effects.arrow_forward
- a.) Food quality related the concepts of: b.) Food safety dictates that:arrow_forwardThe USDA Food Patterns recommends that a healthful diet contains food from which of the following group? A. Starches, meats, vegetables, fruits, milk, and fats B. Carbohydrates, fats, and proteins C. Grains, vegetables, fruits, dairy, and protein D. Nuts and legumes, carbohydrates, fats, and dairyarrow_forwardACROSS 1. Chronological steps which are followed to ensure research is conducted properly. 2. Educated guess. 3. Amounts of selected nutrients considered adequate to meet the known nutrient needs of practically all healthy people. 4. The process of heating foods to kill microorganisms. 5. Prohibits the intentional addition to foods any compound that has been shown to cause cancer in animals or humans at any dose. 6. A disease or condition that develops very rapidly. 7. Federal agency responsible for regulating pesticides & establishing water quality standards. 8. Federal agency responsible for enforcing standards for the wholesomeness and quality of meat, poultry and eggs produced in the U.S. 9. Any substance capable of producing injury at some level of intake. 10. Prevents biased results. 11. Illnesses resulting from the ingestion of bacterially produced toxins. 12. A panel of scientists who evaluate research studies to ensure that the scientific method was followed. 13. A parasite…arrow_forward
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- a. What are the differences and similarities between seasoning and condiment. Give 3 examples each.b. What are the safety issues that should be considered while buying and cooking meat dishes?arrow_forwardFoods with high nutrient density refers to foods that: 1) are iron-rich. 2) contain a mixture of carbohydrate, fat, and protein. 3) carry the USDA nutrition labeling. 4) are rich in nutrients but relatively low in calories.arrow_forwardExplain several ways that microbes may be used as foods.arrow_forward
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