Describe the textural changes that occur when fruit is heated and when fruit is frozen. What fruits do well heated and which ones do well frozen and why?
What will be an ideal response?
See section 14-4.
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Which group of foods below is not a rich source of phytochemicals?
a. Butter, margarine, low-fat milk, cheddar cheese b. Oranges, blueberries, strawberries, apples c. Brown rice, oatmeal, kashi, whole wheat couscous d. Peanuts, pecans, walnuts, cashews
Which of the following is destroyed by bacteriophages added to processed meat and poultry?
a. Listeria monocytogenes b. Vibrio vulnificus c. Staphylococcus aureus d. Lactobacillus acidophilus e. Clostridium perfringens
Which term refers to the repeated loss and regain of body weight?
a. Weight cycling b. See-saw eating c. Fad dieting d. Circular eating e. Body dysmorphia
When the intake of _____ is high, copper absorption into the blood is inhibited.
a. iodine b. fluoride c. chromium d. zinc