Which of the following fibers gives a woody structure to plants and remains as long, tough strings in cooked vegetables?
a. Cellulose
b. Hemicellulose
c. Pectin
d. Lignin
Answer: d. Lignin
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Answer the following questions true (T) or false (F)
1. Foods which are labeled low-sodium are lower in sodium than comparable foods. 2. Grandma Moses has been troubled with constipation and has been advised to eat more fiber, so she would benefit from eating more foods which are labelled as "high-fiber". 3. As long as a food is labeled "fat-free", you are free to eat any amount of it.
Planning meals that include eating a new vegetable each week is one practical approach to eating
A. a variety of foods. B. whole foods. C. well-cooked foods. D. raw foods.
Blood is a connective tissue made up of cells and a fluid called _____
a. plasma b. lymph c. serum d. water
Why is vitamin D important in the body? Generally, who is at risk for low levels of vitamin D?