Nutrition
15th Edition
ISBN: 9781337906371
Author: Sizer, Frances Sienkiewicz., WHITNEY, Ellie
Publisher: Cengage Learning,
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Chapter 2, Problem 1CT
Divide into two groups. One group will argue in support of using superfoods, and one group will argue against the use of superfoods. During the debate, be sure to answer the following questions:
What is a superfood, and is it appropriate to classify a given food as a superfood?
Are there foods that you can reliably say have the characteristics of a superfood? Describe the research you have consulted to support the classification of a food as a superfood.
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How food science and technology has put an enormous impact on the quality of human life. Discuss in detail.
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3. Legumes are a particularly nutritious choice among protein-rich foods because
they also provide
A. vitamin C and vitamin E.
B. fiber.
C. B vitamins, iron, and other minerals.
D. b and c.
4. A vegetarian diet planner should be sure to include sources of
A. carbohydrate.
B. vitamin C.
C. vitamin B12.
D. vitamin E.
5. Which of the following is not one of the ways fats are useful in foods?
A. Fats contribute to the taste and smell of foods.
B. Fats carry fat-soluble vitamins.
C. Fats provide a low-calorie source of energy compared to carbohydrates.
D. Fats provide essential fatty acids.
6. Saturation refers to
A. the ability of a fat to penetrate a barrier, such as paper.
B. whether or not a fatty acid chain is holding all of the hydrogen atoms it can
hold.
C. the characteristic of pleasing flavor and aroma.
D. the fattening…
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