Compare and contrast the advantages and disadvantages of nutritive sweeteners (sugar alcohols) vs. nonnutritive sweeteners
The sugar alcohols occur naturally in fruits and vegetables; they are also used by manufacturers to provide sweetness and bulk to cookies, sugarless gum, hard candies, and jams and jellies. Unlike sucrose, sugar alcohols are fermented in the large intestine by intestinal bacteria. Consequently, side effects such as gas, abdominal discomfort, and diarrhea make the sugar alcohols less attractive than the nonnutritive sweeteners. The advantage of using sugar alcohols is that they do not contribute to dental caries.
The nonnutritive sweeteners sweeten with minimal or no carbohydrate or energy. The human taste buds perceive many of them as extremely sweet so just tiny amounts are added to foods to achieve the desired sweet taste. The FDA endorses nonnutritive sweeteners as safe for use over a lifetime within Acceptable Daily Intake (ADI) levels. Like the sugar alcohols, nonnutritive sweeteners make foods taste sweet without promoting tooth decay.
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The FDA's list of reliable health claims includes the correlation between _____ deficiency and _____
a. calcium; osteoporosis b. zinc; immune system response c. folate; cancer d. dietary fat; autoimmune deficiency e. potassium; neural tube defects
Fiber added to foods that has been shown to provide health benefits is called
A. phytofiber. B. amylopectin. C. functional fiber. D. dietary fiber.
TS is an 80 yo F admitted to the hospital with an exacerbation of COPD. She was diagnosed with the disease 20 years ago and now complains of shortness of breath, dyspnea, and an upset stomach. HT: 5'1" WT: 104# UBW: 115# What is TS's % UBW?
a. 99% b. 90.4% c. 104.5% d. 89.6%
The most detrimental conditions for storing chocolates are excess exposures to light and drafts
Indicate whether the statement is true or false