A food scientist is developing a infant formula that simulates the composition of breast milk. Based on this information, which of the following substances would he add to the formula's recipe?
A. Sucrose
B. Xylitol
C. Mannose
D. Lactose
Answer: D
Nutritional Science
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Which of the following is used to measure protein quality?
A. the amount of essential amino acids present and the protein efficiency ratio B. the digestibility of the protein and the amount of essential amino acids C. the protein-efficiency ratio and the digestibility of the protein D. the protein's chemical score and digestibility
Nutritional Science
Match the following with the descriptions below.
A. UL B. AI C. DV D. RDA E. EER
Nutritional Science
Ans: c
a. Rice b. Spinach c. Chicken d. Orange juice e. Watermelon
Nutritional Science
_____ is often the primary source of bioavailable iron
A) Egg B) Meat C) Milk D) Butter
Nutritional Science