Among food the additives used in grain products, _____ can be added to the dough before baking
a. the vitamins thiamin, riboflavin, and niacin
b. vitamin C
c. vitamins A, D, E, and K
d. all of the above answers are correct
c
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Where in the body do we find the greatest storage of potential energy to fuel long-term
activities? A) body fat B) blood glucose C) muscle protein D) muscle glycogen
A classic example of a food–medication interaction resulting in harmful side effects is the interaction between pressor agents in foods and _______________.
Fill in the blank(s) with the appropriate word(s).
According to the FDA, which of the following foods is not in the temperature danger zone?
A. yogurt standing at 38°F B. cooked rice standing at 45°F C. baked potato standing at 115°F D. pasta and vegetable salad standing at 128°F
Which of the following does NOT function as an enzyme cofactor?
a. selenium b. iodine c. copper d. manganese