Processing and heating seem to increase the bioavailability of _____
a. vitamin D
b. some tocopherols
c. some carotenoids
d. vitamin K
c
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Which of the following profoundly increases a person's risk for heart disease and stroke?
A) A high level of HDL cholesterol B) A low intake of fatty acids C) Obesity or being overweight D) Consumption of dietary fiber
Which monosaccharide is responsible for the sweet taste of fruit?
a. glucose b. fructose c. galactose d. sucrose e. maltose
For a food manufacturer to make a health claim for fiber and cancer prevention, the food must provide at least 10% of the DRV for fiber per serving
Indicate whether the statement is true or false
Most of the ATP synthesized in muscle cells during aerobic exercise comes from ________
A) anaerobic pathways B) stored ATP C) both aerobic and anaerobic pathways equally D) aerobic pathways