________ includes farming techniques that do not deplete natural resources or harm the environment.
A. Nutrigenomic farming
B. Sustainable agriculture
C. Biotechnologic food production
D. Organoleptic crop management
Answer: B
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Which of the following is recommended to minimize the loss of vitamins that can occur as a result of improper food handling?
a. Peel and wash fruit when you get home from the market. b. Cook vegetables in a microwave oven in as little water as possible. c. Store bananas, tomatoes, and potatoes in your refrigerator. d. Eat frozen vegetables within a year of purchase. e. All of the above are recommended.
Which of the following statements accurately describes the vitamin E in foods?
a. Vitamin E is fairly stable to heat. b. Most convenience foods are good sources of vitamin E. c. Saturated oils are the major dietary sources of vitamin E. d. The amount of alpha-tocopherol in foods is underestimated. e. Egg yolks are a good source of vitamin E.
What are the risks of dehydration?
What will be an ideal response?
List two advantages and two disadvantages of each of the four methods of obtaining food intake data