Which food additive is a preservative often used in dried fruits or jams?
A. sorbic acid
B. benzoic acid
C. potassium bisulfite
D. sodium sulfite
Answer: B
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Which nutrient increases the absorption of non-heme iron by reducing ferric iron (Fe3+) to ferrous iron (Fe2+)?
A. vitamin C B. vitamin A C. vitamin E D. vitamin D
Fats provide _____ by _____
a. an energy reserve; promoting satiety b. satiety; slowing stomach emptying c. climate control; cushioning organs d. shock absorption; coating cell membranes
For acutely ill patients with a functional GI tract, enteral feedings started in the first _____ after hospitalizations are associated with fewer complications and shorter hospital stays
a. 12 to 24 hours b. 24 to 48 hours c. 48 to 72 hours d. 72 to 96 hours
Carbohydrates, fats, and proteins all contain the following elements: ____
A) carbon, hydrogen, and oxygen B) carbon, hydrogen, and magnesium C) carbon, nitrogen, and sulfur D) nitrogen, carbon, and oxygen