What other fat substitutes are available to the consumer?
Fat substitutes can be carbohydrate based, protein based, or fat based. Examples of carbohydrate-based fat substitutes include Lighter Bake, prune paste, Sta-lite, and Sta-slim. Classes of carbohydrates used as fat substitutes include cellulose, dextrins, grain or fruit fiber, vegetable gums, maltodextrins, polydextrose, and modified food starch. Examples of protein-based fat substitutes include Simplese and Dairy-Lo. Classes of protein-based fat substitutes include microparticulated proteins and modified whey protein concentrates. Fat-based fat substitutes include Dur-Lo, Olean, Benefat, and Veri-Lo. Classes of fat-based substitutes include emulsifiers, salatrim, lipid analogs, and fat extenders.
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Which criteria are used to identify the medications most likely to result in adverse effects?
A. Adams criteria B. Beers criteria C. Collins criteria D. DuPont criteria E. Elliot criteria
Vitamin C in foods easily oxidizes, so storage of these foods should be:
a. in airtight containers if the food is cut or in form of juices. b. in light protective containers. c. kept cool if in raw form. d. identified with shelf life.
_____ are molecules that gather up or release hydrogen ions as needed to maintain the correct pH
1.Acids 2.Bases 3.Buffers 4.Electrolytes 5.Ions
Iron balance is maintained in the body mainly through _____.
a. absorption b. excretion c. gluconeogenesis d. glycolysis e. bile production