Fat replacers are grouped by:
a. the reduction in number of kcalories in the product.
b. their functionality in the foods where they are used.
c. the reduction in percentage of kcalories in the food.
d. whether their chemical structure is carbohydrate, protein, or lipid based.
d
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Since the 1960s, high-yield varieties of rice, corn, and wheat have kept millions of people from
starving. Indicate whether the statement is true or false
The 9 amino acids that the body cannot make are known as nonessential amino acids.
Answer the following statement true (T) or false (F)
The phytochemical allicin is found in _____
a. bananas b. soybeans c. garlic d. limes e. flaxseed
Chronic toxicity from iron overload leads to functional _______________, hepatomegaly, and eventually cirrhosis
Fill in the blank(s) with correct word