Discuss the following functions of proteins in foods: hydration, denaturation/coagulation, enzymatic reactions, buffering, and browning. What are the differences among a complete, an incomplete, and a complementary protein food?
What will be an ideal response?
See pp. 51 and 53-56.
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Jody is taking a nutrition class and has been assigned to evaluate a popular diet plan. She finds a description of a plan for her assignment in a magazine at the grocery store. Which statement in the magazine would suggest that this plan is a fad diet??
A) ?"On this plan, you can lose up to 2 pounds per week!" B) ?"Once you complete this 6-month plan, you'll never have to diet again." C) ?"Keep fresh fruit or carrot sticks in the fridge at work so you won't be tempted to raid the vending machine for a snack." D) ?"Starting an aerobic exercise plan may seem daunting, but you can start out with shorter, easier sessions and then build up to 3 or more hours a week."
Which of the following is characteristic of liver glycogen? a. It is stored for the body's ongoing amino acid needs. b. It is reserved for the liver's exclusive use
c. It represents a three-day supply of glucose. d. It can be released into the blood as glucose. e. It is stored in special liver cells called adipose cells.
There are very few natural food sources of vitamin D
Indicate whether the statement is true or false
What vitamin is synthesized in the intestine by bacteria?
a. vitamin A b. vitamin C c. vitamin D d. vitamin K e. niacin