The function of the intrinsic factor is to
A. lubricate the passage of food through the GI tract.
B. solubilize minerals in the chyme.
C. emulsify fats in the small intestine.
D. facilitate absorption of vitamin B-12.
Answer: D
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Which of the following is not a characteristic of cross-linked starches?
a. the starch is more heat resistant b. the starch is more likely to lose viscosity when exposed to heat c. improved appearance and texture in a pie filling, compared to one that utilizes unmodified starch d. ideal for use in pasta, cheese, and barbecue sauces
The manufacture of infant formula in the United States is closely regulated by the ____
a. Academy of Nutrition and Dietetics b. Centers for Disease Control and Prevention c. American Academy of Pediatrics d. Food and Drug Administration e. World Health Organization
Which of the following ingredients found on a food label is a source of protein?
a. BHT b. Tofu c. Corn starch d. Diglycerides
Which of the following is a feature of the WIC program?
a. The number of children in the program is capped at 2 million b. It is strictly remedial and available chiefly to women living in the inner city c. It offers assistance to all at-risk pregnant women regardless of economic means d. It saves an estimated $3 in medical costs in the first two months after birth for every dollar spent