Which of the following substances is/are not used in the food industry to reduce a food's water activity (aw) level?
a. salt and sugar
b. glycerol
c. propylene glycol
d. modified corn syrups
e. All of these substances are used by the food industry for this purpose.
e
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Define and explain the purpose of Front-of-Package Labels.
What will be an ideal response?
Which apolipoprotein is key to the delivery of triacylglycerol to tissues?
A) ?apoC-2 B) ?apoA-1 C) ?apoE D) ?apoB-100
The most effective method of nutritional assessment is to assess typical food and beverage intake over the last ________ hours
A) 4 B) 48 C) 12 D) 24
Low energy availability is defined as a(n):
a. energy expenditure that routinely exceeds energy intake. b. low energy intake caused by an eating disorder. c. hormonal disruption that results in the delayed uptake of glucose. d. reduced metabolic rate due to self-imposed starvation.