Which of the following minerals is a cofactor in the formation of hemoglobin?
a. Iodine b. Copper
c. Sodium d. Calcium
b
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Which of the following emulsifiers are added to foods for their ability to increase or improve emulsion stability, dough strength, volume, texture, and tolerance of ingredients to processing?
a. phospholipids b. vegetable gums c. mono- and diglycerides d. polysorbate 60 and propylene glycol monoesters e. ground paprika, dried mustard, and other finely ground herbs or spices f. all of the above answers are correct
Which of the following conditions does NOT represent a state of malnutrition?
a. Weight loss as a result of increasing physical activity b. Vitamin A toxicity as a result of excessive intake of vitamin supplements c. Osteoporosis as a result of inadequate intake of calcium and Vitamin D over an extended period of time d. Overweight status as a result of regular ingestion of large portions of meat, grains, dairy foods.
Amino acids found in the amino acid pool of the body:
a. can be used to generate energy 9 kilocalories per gram. b. exist in a static environment c. are used to synthesize both protein and non-protein molecules. d. are provided for solely by dietary intake
Which of the following is symptom of scurvy?
a. Purplish tongue b. Poor wound healing c. Edema d. Hair loss e. Oily skin