Which of the following is a feature of vitamin A in foods?
a. Anthocyanin in beets masks the presence of beta-carotene.
b. Margarine made from corn oil is a poor source of vitamin A.
c. Most carotenoids can be converted in the body to active vitamin A.
d. Chlorophyll in dark green leafy vegetables masks the presence of beta-carotene.
e. Plants contain retinoids but no carotenoids.
ANS: D
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According to the 2015-2020 version of the Dietary Guidelines, ________ should be consumed in amounts that are as low as possible.
A. artificial food additives B. trans fat C. grilled legumes D. iron-rich foods
In which of the following functions does vitamin B6 play a key role?
A) blood clotting B) synthesis of thyroid hormones C) folding of the embryonic neural tube D) transamination
The purpose of carbohydrate digestion is to produce
A) amino acids. B) glucose. C) fatty acids. D) glycerol.
If you were to adopt the strategies captured in the MyPlate graphic, you would
A. make half your plate fruits and vegetables. B. consume 4 food groups. C. consume 6 food groups. D. consume only meats as sources of protein.