Which of the following is an egg protein that acts as an emulsifier in food preparation?
a. ovotransferrin (conalbumin)
b. ovomucoid
c. avidin
d. lipovitellin
d
Nutritional Science
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MyPlate is based on the concept that a single dietary modification plan is appropriate for all
individuals. Indicate whether the statement is true or false
Nutritional Science
Agents added to foods to give them "body" and help maintain a desired texture or color are BEST known as
A. texturizers. B. emulsifiers. C. stabilizers. D. humectants.
Nutritional Science
Dietary intervention trials suggest that the protective effect of carotenoids is available from _____ but not from _____
a. meats, dairy products b. eggs, meat c. carotenoid supplements, eggs d. fruits and vegetables, carotenoid supplements
Nutritional Science
Dietary proteins, the hormone insulin, thiamin, and biotin all contain _____
a. iron b. iodine c. sodium d. sulfur
Nutritional Science