What are added to foods during processing, preparation, or at the table?
a. Added sugars
b. kCalorie control
c. Oils
d. Solid fats
e. Hydrogenated fats
Answer: A
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Assuming equal serving sizes, which of the following foods would be the poorest source of calcium?
A. skim milk B. whole milk C. cheddar cheese D. cottage cheese
An 8-ounce serving of a beverage contains 250 ml water, 20 g sugar, 3 mg caffeine, and 10 g alcohol. This amount of the beverage supplies ________ kcal.
A. 150 B. 200 C. 95 D. 125
All of the following are true regarding vitamins EXCEPT:
a. if adequate amounts are not consumed, deficiency diseases develop. b. they are considered essential because the body cannot produce them. c. eating at least one serving of fruit or vegetable a day prevents deficiencies. d. they perform specific functions in the body.
Amino acids can be used to synthesize proteins that the body needs to become _________ hormones, and blood.
a. energy, energy reserves b. muscle, enzymes c. adipose, cellulose d. all answer choices are correct