Nutrition: Concepts and Controversies - Standalone book (MindTap Course List)
14th Edition
ISBN: 9781305627994
Author: Frances Sizer, Ellie Whitney
Publisher: Brooks Cole
expand_more
expand_more
format_list_bulleted
Concept explainers
Question
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.
Expert Solution & Answer
Want to see the full answer?
Check out a sample textbook solution
Students have asked these similar questions
The order of additives on a product label is by:
a. caloric index
b. production expense
c. prevalence in the product
d. toxicity level
Canada’s food guide advocates for the consumption of nutrient dense foods, described by which of the following statements?
Question 29 options:
a)
Foods able to be labeled with a nutritional claim
b)
Foods that contain a balance of carbohydrates, proteins and fats
c)
Foods that are high in nutrients and lower in calories
d)
Foods shown to reduce certain prevalent diseases
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 above
Chapter 12 Solutions
Nutrition: Concepts and Controversies - Standalone book (MindTap Course List)
Ch. 12 - Prob. 1RQCh. 12 - Prob. 2RQCh. 12 - Prob. 3RQCh. 12 - Prob. 1CTCh. 12 - Outline possible motivations of industry growers,...Ch. 12 - Prob. 1SCCh. 12 - Prob. 2SCCh. 12 - Prob. 3SCCh. 12 - Prob. 4SCCh. 12 - Prob. 5SC
Ch. 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. 20SC
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
- Identify 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_forwarda.) Food quality related the concepts of: b.) Food safety dictates that:arrow_forwardGrowth of bacteria in or on food can be retarded (slowed/stopped) by: a. the process of making “extra sharp” cheddar cheese b. the process of converting sugars and starches into ethanol (ethyl alcohol) c. acidifying food by production of lactic acid d. the process of making kimchi e. freezing the foodarrow_forward
- ACROSS 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_forwardExplain several ways that microbes may be used as foods.arrow_forwardDiagnosis of nutritional disorder by visible symptoms needs to consider the following aspects: A. Symptoms B. Specificity C. Mobile and immobile elements D. The patterns of Chlorosis and necrosis E. All of the above or F. A, B &Carrow_forward
- A patient with a rash gets a combination prescription from his physician to help alleviate the itching and moisturize the skin. The prescription is for 60% ingredient A and 40% of ingredient B for a total of 155 g (in a single tube). The patient has 3 refills on this prescription and wants to pick up the entire amount today: how much in g is that? Hint: 3 refills includes an original prescription so the total amount to be picked up is 4 tubes)arrow_forward1.) INGREDIENTS: HIGH FRUCTOSE CORN SYRUP; CORN SYRUP; WATER; COCOA*; SUGAR; CONTAINS 2% OR LESS OF: POTASSIUM SORBATE, TO MAINTAIN FRESHNESS; XANTHAN GUM; SALT; MONO-AND DIGLYCERIDES*; POLYSORBATE 60; VANILLIN, ARTIFICIAL FLAVOR. a.) What macronutrient provides the most calories in this product? b.) Is this product considered any type of chocolate? Why or why not?arrow_forward11arrow_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