Which of the following best describes fortification?
a. The addition of one or more vitamins and/or minerals to a food product.
b. The replacement of thiamin, riboflavin, niacin, and iron lost when grains are refined.
c. The addition of vitamins, minerals, and protein to a food product.
d. The replacement of thiamin, fiber, and iron lost when grains are refined.
a
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Which of the following groups of foods are sources of starch?
A. Peaches, safflower oil, and peanuts B. Liver, apples, and cheese C. Eggs, fat-free milk, and corn oil D. Corn, potatoes, and rice
________ are small pouches that form in the inner lining of the large intestine. In some cases, the presence of these pouches may lead to inflammation, infection, and rectal bleeding.
A. Colitis B. Crohn's disease C. Hemorrhoids D. Diverticula
Restricting access to junk food tends to strengthen children's interest in healthy foods
a. True b. False Indicate whether the statement is true or false
Fat cells store and release fatty acids and:
a. maintain body temperature. b. prevent essential fatty acid deficiency. c. secrete hormones. d. conduct nerve impulses.