Which of the following nutrients are most vulnerable to losses during food preparation?
a. Trace minerals
b. Fat-soluble vitamins
c. Polyunsaturated fats
d. Water-soluble vitamins
e. Simple carbohydrates
Answer: D
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Chewing gum made with sugar alcohols contributes to tooth decay.
Answer the following statement true (T) or false (F)
The ________ is often referred to as the "hunger center," regulating appetite and promoting food intake or satiety.
A. liver B. pancreas C. hypothalamus D. appendix
A basic guideline for providing nutrition education regardless of the setting is:
A. using technical jargon to sound professional B. dressing informally so that nobody is intimidated C. describing the job duties of the dietitian D. explaining the relationship of nutrition to health and disease E. using body language that creates a sense of power
Which of the following defines the term “conjugated linoleic acid”?
a. A type of cis-fatty acid b. A triglyceride with a phosphate group c. A fatty acid with the chemical make-up of linoleic acid but with a different configuration d. A food additive that preserves or delays rancidity of fats in foods e. A nitrogen-containing compound found in foods and made in the body from the amino acid methionine