Which of the following is a feature of olestra in foods?
a. It has a class II toxicity rating by the FDA
b. It binds to water-soluble vitamins in the digestive tract
c. It causes no net loss of fat-soluble vitamins from the digestive tract
d. It causes abdominal cramping and loose stools in most consumers
c
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Sugar and salt are used as antimicrobial agents in foods because they capture a food’s ________ and make it unavailable to microbes
a. fat b. water c. protein d. carbohydrate e. vitamins
Which population has a higher risk of failure to thrive as a result of abuse or medical neglect?
a. typically developing preschoolers b. children with chronic illness c. infants born after their due date d. All of these are correct.
If you were to open a restaurant today and your goal was
to have your customers consume as much food as possible during one visit, what strategies might you use?
A three day recall is done and then repeated in 2 months. This is done to test:
a. validity b. reliability c. precision d. assessment