Accounting
Anthropology
Archaeology
Art History
Banking
Biology & Life Science
Business
Business Communication
Business Development
Business Ethics
Business Law
Chemistry
Communication
Computer Science
Counseling
Criminal Law
Curriculum & Instruction
Design
Earth Science
Economic
Education
Engineering
Finance
History & Theory
Humanities
Human Resource
International Business
Investments & Securities
Journalism
Law
Management
Marketing
Medicine
Medicine & Health Science
Nursing
Philosophy
Physic
Psychology
Real Estate
Science
Social Science
Sociology
Special Education
Speech
Visual Arts
Question
which of the following is a characteristic of carotenoids in foods?
a.they are found in many vegetables and fruits
b.most carotenoids can be converted to vitamin a
c.carotenoid absorption is inhibited by foods rich in chlorophyll
d.the carotenoid with the highest conversion rate to vitamin a is lycopene
Answer
This answer is hidden. It contains 1 characters.
Related questions
Q:
a persons customary intake of foods and beverages over time defines her or his a.body weight b.eating pattern c.genetic predisposition d.risk for inherited diseases
Q:
what is meant by the term nutrient-dense food? give 3 examples each of foods with high nutrient density and low nutrient density.
Q:
list and discuss the significance of six diet-planning principles.
Q:
meat replacements consumed by vegetarians are usually made of a.soy protein b.fish protein c.bean plus rice proteins d.bean plus cheese proteins
Q:
which of the following is not a feature of serving size information on food labels? a.serving sizes for solid foods are expressed in both ounces and grams b.small bags of individually wrapped food items must contain only one serving c.serving sizes on food labels are not necessarily the same as those of myplate d.for a given product, the serving size is the same, no matter how large the package
Q:
approximately how many milliliters constitute a fluid ounce? a.10 b.20 c.30 d.40
Q:
according to nutrition labeling laws, what two minerals must be listed on the package label as a percent daily value? a.calcium and iron b.zinc and phosphorus c.fluoride and chloride d.chromium and magnesium
Q:
which of the following is a feature of u.s. laws governing information on food labels? a.the term fresh can be used only for raw and moderately processed food b.nutrition labeling must appear on virtually all processed as well as fresh foods c.restaurant foods must provide nutrient content information on the menu d.nutrition labeling is not required on foods produced by small businesses or products produced and sold in the same establishment
Q:
the enrichment of grain products in the united states was initiated in the a.1840s b.1890s c.1940s d.1990s
Q:
approximately what minimum percentage of all grains consumed by a person should be whole grains? a.20 b.35 c.50 d.100
Q:
all of the following are features of the process of nutrient enrichment of flours except a.it includes products such as pastas b.fiber levels are similar to those in the whole grains c.it is required of all refined grain products that cross state lines d.thiamin and riboflavin are added in amounts exceeding their levels in the whole grain
Q:
what nutrient makes up most of the endosperm section of grains such as wheat and rice? a.fat b.fiber c.starch d.protein
Q:
according to the usda food patterns, which of the following protein foods should be most limited? a.shrimp b.baked beans c.peanut butter d.skinless chicken
Q:
which of the following is not among the features of a food group plan? a.defines portion sizes b.considered a tool for diet planning c.sorts foods of similar water content d.specifies the amounts of food from each group
Q:
the dietary guidelines for americans 2010 are applicable to all population groups except a.pregnant teenagers b.people who are super-obese c.children under 2 years of age d.seniors older than 80 years of age
Q:
which of the following is not a feature of daily sodium intake guidelines? a.the intake for most people should be <2300mg b.the intake for african-americans should be 1500 mg c.the intake should be limited to 10% of total mineral intake d.the intake for most people 51 yrs of age should be 1500 mg
Q:
to assist the process of digestion and absorption, it is usually best to a.eat several snacks per day so the system is not overwhelmed b.combine different food types to enhance the absorption process c.avoid eating meat and fruit at the same meal to prevent competition d.take enzyme pills or powder periodically so the system can rest and rejuvenate
Q:
which of the following are found on the microvilli and function to break apart small nutrients into the final products of digestion? a.mucus b.micelles c.enzymes d.hormones
Q:
which of the following classes of nutrients requires the least amount of digestion? a.lipids b.proteins c.vitamins d.carbohydrates
Q:
which of the following is not produced from colonic fermentation of certain fibers? a.gas b.water c.secretin d.small fat fragments
Q:
the process by which bile acts on fat so enzymes can attack the fat is known as a.condensation b.emulsification c.enzymification d.phosphorylation
Q:
what is the fate of any enzymes that are present in the foods we eat? a.hydrolyzed in the gi tract b.absorbed intact by the stomach c.absorbed intact by the small intestine d.passed through the gi tract and excreted in the stool
Q:
why is there little or no digestion of starch in the stomach? a.mucus inhibits starch breakdown b.stomach enzymes are dysfunctional c.starch should not be eaten with protein d.salivary enzymes do not work in an acid environment
Q:
what is meant by the term motility in reference to the gi tract? a.the efficiency of lymph transport b.the ability of the gi tract muscles to move c.the speed of gastric digestive juice release d.the speed of pancreatic digestive juice release
Q:
what structure controls the release of material from the stomach to the small intestine? a.ileocecal valve b.pyloric sphincter c.diaphragmatic valve d.esophageal sphincter
Q:
what structure functions to prevent entrance of food into the trachea? a.tongue b.epiglottis c.cardiac sphincter d.trachea sphincter
Q:
what part of the gi tract prevents a person from choking while swallowing? a.mouth b.epiglottis c.pyloric sphincter d.upper esophageal sphincter
Q:
where is the epiglottis located? a.throat b.bile duct c.pancreatic duct d.lower esophagus
Q:
the food flavor enhancer monosodium glutamate is believed by some scientists to promote a unique taste sensation known as a.sushi b.umami c.chymos d.sashimi
Q:
list the advantages of a vegetarian diet. what nutrient requirements are more difficult to meet on this diet, and what precautions are needed to prevent insufficient intakes in the child, in the adult, and in the pregnant woman?