A food scientist has chemically analyzed a food item to determine its ingredients. One of the ingredients was a simple chemical that consisted of a molecule of glucose bonded to a molecule of fructose. This ingredient was ________.
A. lactose
B. maltose
C. sucrose
D. oligofructose
Answer: C
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How does the method of cooking affect thiamin stability?
a. Microwaving the food conserves much of the thiamin. b. Prolonged heating of the food has little, if any, effect on the thiamin. c. Boiling the food tends to conserve thiamin by forming a stable, hydrated complex. d. Steaming the food can lead to substantial thiamin loss due to the high heat needed to form the steam. e. Blanching the food before cooking it will preserve thiamin content. ANS: A
Indicate whether body mass index (BMI) is an appropriate screening tool to use with each individual described.32-year-old sedentary female
a. Appropriate b. Inappropriate
One's basal metabolic rate (BMR) can be calculated using one of the Mifflin-St. Jeor mathematical equations. ?
Indicate whether the statement is true or false
Organic molecules derived from vitamins that act as helpers are called:
a. coenzymes. b. cosubstrates. c. cofactors. d. cointermediates.