Which of the following is a general characteristic of trace minerals?
a. The amount of trace minerals in plant-based foods is consistent regardless of the mineral content of soil and water.
b. The amount of trace minerals present in foods is influenced by the cooking method and the length of the cooking process.
c. Trace minerals are circulated from the GI tract to the liver and throughout the body.
d. Toxicities from excess consumption of trace minerals from some food sources are common.
c
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Mr. Kline is a 36-year-old African American with hypertension. He is currently taking a potassium-sparing diuretic to help lower his blood pressure. Which of the following meals would be most appropriate for Mr. Kline?
a. Vegetable soup (canned), 1/2 c. chocolate pudding, and carrot sticks b. Ham sandwich, potato salad, and frozen yogurt with strawberries c. Cheese sandwich, garden salad, and dried apricots d. Chicken, vegetable salad, whole-wheat bread, and an apple
Which of the following statements about aspartame is false?
A) Aspartame is made from two amino acids. B) Aspartame provides approximately 2 calories per gram. C) Aspartame cannot be used in cooked products because it breaks down in the presence of heat. D) A safe level of aspartame has been determined to be equal to 50 mg/kg of body weight per day.
What is sugar?
MC4-36. The part of a kernel of grain that is rich in protein, oils, vitamins and minerals is the:
Germ Endoderm Bran Husk